XIXON SPANISH RESTAURANT

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food, preparation, helper. **Corrected On-Site** **Repeat Violation**

High Priority

Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.

Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.

Basic

Food not stored at least 6 inches off of the floor.

Basic - Food not stored at least 6 inches off of the floor.

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. **Repeat Violation**

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old grease particles inside of kitchen oven.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of kitchen shelves throughout. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers throughout from food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers throughout from food debris. **Repeat Violation**

Basic

Soiled dry wiping cloth in use.

Basic - Soiled dry wiping cloth in use.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Repeat Violation**

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

No probe thermometer provided to measure temperature of food products.

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

Intermediate

Cloth used as a food-contact surface.

Basic - Cloth used as a food-contact surface.

Basic

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. **Corrected On-Site** **Repeat Violation**

Intermediate