GOUT LAKAY BISTRO

Equipment in poor repair. Reach in cooler gasket in disrepair.

Basic - Equipment in poor repair. Reach in cooler gasket in disrepair.

Basic

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

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

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

Basic

Working containers of food removed from original container not identified by common name. Plastic containers with food not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Plastic containers with food not identified by common name.

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans stored in the handwashing sink. Owner removed it. **Corrected On-Site**

Intermediate

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

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

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. Form was provided to operator.

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. Form was provided to operator. **Corrective Action Taken**

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork and turkey held for more than 24/hrs without date marked inside reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork and turkey held for more than 24/hrs without date marked inside reach in cooler.

Intermediate