OLD LISBON RESTAURANT & BAR

Violations (9)

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food workers.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food workers.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57 f fish 50 f clams 52 f Garlic 49 f inside kitchen RIC . management transferred all food off temperature to inside walk-in cooler at a temperature of 40 and below.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57 f fish 50 f clams 52 f Garlic 49 f inside kitchen RIC . management transferred all food off temperature to inside walk-in cooler at a temperature of 40 and below. **Corrective Action Taken**

  High Priority

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 11-27-4

  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

• 22-02-4

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

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

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 11-26-1

  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

• 42-01-4

  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