MOTEK BRICKELL

Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on kitchen work tables.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use.

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washing equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washing equipment.

Basic

Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic

Probe thermometer not used to ensure proper food temperatures.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate