CREPAS CULICHI BRUNCH INC

Violations (6)

• 8

  Hands clean and properly washed

  Employees are not using paper towels after washing hands to prevent re-contamination of hands.,Employees are not using soap to wash hands. There are 4 handsinks that are supplied with papertowels at the bar area.

• 9

  No bare-hand contact with RTE food or a pre-approved alternative procedure properly allowed

  The chef was observed handling a RTE food (Ham) with bare hands when placing it on the customers' plate.

• 10

  Adequate handwashing sinks properly supplied and accessible

  Hand sink is not easily accessible by employees. There were 4 handsinks in the bar area that were blocked with cups and other items in the sink. All hand sinks must be accessible at all times. Clear the handsinks of items.

• 22

  Proper cold holding temperatures

  Chorizo, eggs (raw) and mole sauce were being held in the walki-in cooler at 47 degrees, 45 degrees and 47 degrees. All cold holding food must be held cold at 41degrees and below. Foods must be relocated to cooler that holds temperatures at 41 degrees or below.

• 41

  Wiping cloths; properly used and stored

  No sanitizing solution for wiping cloths available. Several sanitizing buckets were storing wiping cloths in 0 ppm sanitizer. All wiping cloths must be stored in sanitizing buckets at 100-200ppm.

• 48

  Warewashing facilities: installed, maintained, & used; test strips

  The dishmachine is not dispensing chlorine. The dishmachine must dispense sanitizer at 50-100 ppm. A licensed plumber must be contacted to repair the dishmachine. Only the 3-compartment sink will be used to sanitze all dishes until repair is completed.