STAY CAFE/BAD HABIT/SMOKE & MIRRORS

Violations (10)

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED HANDWASHING SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. OBSERVED MULTI-USE UTENSILS STORED INSIDE SAID HAND SINK WHILE COOK ACTIVELY PREPARING FOODS AT THIS TIME. INSTRUCTED MANAGER, HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED NO PAPER TOWELS PROVIDED AT THE HANDWASHING SINK NEXT TO THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CONSOLIDATED WITH THE ABOVE CITATION.

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED NO HANDWASHING SIGNAGE AT KITCHEN HAND SINKS AND INSIDE MEN AND WOMEN WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

• 40

  PERSONAL CLEANLINESS

  OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.

• 44

  UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS ETC ON KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP) AND MAINTAIN.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED EXCESSIVE ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FOOD PREP/DISHWASHING AREA AND AT FRONT BAR AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.