AFAMILY

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee pick up dirty dishes, proceeded to serve water. Employee removed gloves, washed hands and hands and put new gloves on. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cooler in kitchen - raw shell eggs (46F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Operator stored in another cooler. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at triple sink. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine at 00F after several attempts. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon Benedict, salmon sandwich not identified as raw. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at table in dinning area - clean utensils not protected. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food manipulation without hairnet. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in front of triple sink Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked breaded chicken (50F-cooling) per operator item was cooling over night. Item not portioned or prepared today. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef. Operator rearrange items, items not commercially packaged. Items rearranged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bread chicken stored in the same container with cooked bread chicken.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen-reach in cooler - Raw bread chicken (50F- cold holding);#2; cooked beef (48F - Cold Holding); cooked mushrooms (47F - Cold Holding ); cooked chicken (50F - Cold Holding) per operator items hold over night. Not prepared or portioned today. See stop sale. Observed cooked breaded chicken (50F-cooling) per operator item was cooling over night. Item not portioned or prepared today. See stop sale. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen-reach in cooler - Raw bread chicken (50F- cold holding);#2; cooked beef (48F - Cold Holding); cooked mushrooms (47F - Cold Holding ); cooked chicken (50F - Cold Holding) per operator items hold over night. Not prepared or portioned today. See stop sale. Observed cooked breaded chicken (50F-cooling) per operator item was cooling over night. Item not portioned or prepared today. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided public heath policies to operator.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed chimichurri salsa not date marked for over 3 days.

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. Provided public health policy to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed breaded chicken was cooling in closed lid container.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled cup inside hand washing sink. Educated operator of proper used of hand washing sink. Operator removed soiled cup. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for empanadas in time control. Provided to establishment. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment selling smoked salmon, no consumer advisor in the establishment.

Basic - Cloth used as a food-contact surface. Observed paper towels used as food contact surface in several items in reach in cooler. Operator removed towels.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. Observed oil store on floor.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed items for self service lacking address and date marked.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket at 0ppm. Operator made new solution at 50ppm chlorine. Corrected On-Site