XIXON SPANISH RESTAURANT

Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

High Priority

Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic

Cleaned and sanitized equipment or utensils not properly stored.

Basic - Cleaned and sanitized equipment or utensils not properly stored.

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

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 acclamation of food debris on top of kitchen shelves.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.

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. **Corrected On-Site**

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.

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

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen pot inside employee han sink.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate

No probe thermometer provided to measure temperature of food products.

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

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

Probe thermometer not used to ensure proper food temperatures.

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

Intermediate

Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate