ALNATOUR RESTAURANT

Violations (5)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwashing machine and unloaded the clean dishes and utensils without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwashing machine and unloaded the clean dishes and utensils without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw chicken stored above case of raw fish in walk in freezer. Inverted during inspection.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw chicken stored above case of raw fish in walk in freezer. Inverted during inspection. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Fries (108-130F - Hot Holding). Per cook food items in unit less than an hour. Manager discarded voluntarily.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Fries (108-130F - Hot Holding). Per cook food items in unit less than an hour. Manager discarded voluntarily. **Corrected On-Site**

  High Priority

• 14-33-4

  Bottom shelf in dishwashing area with rust that has pitted the surface.

  Basic - Bottom shelf in dishwashing area with rust that has pitted the surface.

  Basic

• 22-02-4Corrected on site

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Corrected On-Site**

  Intermediate