TERRAZAS AT HYDE

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

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. Emailed poster to operator

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at one handwashing sink. Operator provided

Basic - Current Hotel and Restaurant license not displayed. Current seating license not posted or available from establishment.

Basic - Food stored on floor. In storage area under shelves, soda, juice stored on floor under shelves.

Basic - No Heimlich maneuver/choking sign posted. Emailed poster 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. Chicken Empanadas bought 3 days ago and held inside reach in cooler in kitchen not date marked. Operator dated Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided Corrected On-Site

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

Intermediate - No soap provided at handwash sink in kitchen. Operator provided Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 1. Cases of juices on floor in kitchen. 2. Box with crackers on floor in kitchen. Operator elevated Corrected On-Site

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

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

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. Bulletin provided to be posted. Corrective Action Taken

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Back storeroom MINI FRIDGE - sliced cheese (51F - Cold Holding); individual cream cheeses (48F - Cold Holding). Per employee in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Back storeroom MINI FRIDGE - sliced cheese (51F - Cold Holding); individual cream cheeses (48F - Cold Holding). Per employee in unit overnight. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used as dump sink as evidenced by coffee grounds in sink.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior and baffle have mold like build up.

Basic - Ice scoop handle in contact with ice. Employee properly stored scoop with handle above ice. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked pasta (51F - Cold Holding); cooked octopus (52F - Cold Holding). Per manager, both items in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked pasta (51F - Cold Holding); cooked octopus (52F - Cold Holding). Per manager, both items in cooler overnight. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 400ppm quaternary. Employee remade to correct 200ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on wall of ice machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook has wet towel for quick wiping of cutting board on cook line. Cook discarded towel to dirty linen bag. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available for triple sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink at front counter- water at 85°F.