LA CARRETA REST

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini flip top cooler ; cooked onions (47F - Cold Holding). Per,operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station in prep area. Operator provided Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at mini flip top cooler contains deep cut marks

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on dish rack next to clean and above clean dishes. Operator removed drink Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on Expo Everest cooler

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris under cookline

Basic - Food stored on floor. Observed box of water melon stored on floor in produce walk in cooler. Operator elevated food Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cookline microwave heavily soiled with food debris. Operator cleaned out microwave Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris. Employee cleaned freezer Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee in dish area wiped hands on soiled cloth before putting on gloves to continue handling clean dish ware. Manager advised employee of proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Protein walk in cooler speed rack, container of raw pork above trays of portioned cooked pork and beef. Manager rearranged for proper separation. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front prep area hand sink. Manager replaced. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at prep area hand sink not functioning properly. Manager reset dispenser to function correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container honey glaze at front bakery area. Employee removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table area by aluminum foil and container of jellies. Employee moved beverage away from line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) At pantry/salad station, employee purse and phone on shelf next to to go cups and containers. Employee moved items away from line. 2) At bakery counter, employee purse on shelf next to line pans for cooked pastries. Employee moved bag away from counter. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in front prep area wearing watch. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by sauté station fliptop. Employee replaced cloth with rubber mat. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in pantry/salad station retied apron and continued to prepare orders without washing hands and changing gloves. Reviewed procedures with employee and he washed hands and put on new gloves. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Front prep area triple sink reading below 150ppm quaternary. Employee drained sink and refilled at proper 200ppm quaternary. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At main line steam well, cooked vegetable mix (108F - Hot Holding) being held above steam table level. Per employee prepared approximately 2 hours. Vegetables returned to heat above 165F (176F) and placed in steam well. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top container of water on shelf with clean pans in front prep area. Employee removed container. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in pantry/salad station wearing watch.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At pantry/salad station, water not turned on for dipper well with utensils in it. Employee turned on water flow. Corrected On-Site

Basic - Soiled dry wiping cloth in use. 1) Soiled dry cloths by fryer station at end of cookline. 2) Employee with soiled wiping cloths tucked into aprons. All soiled wiping cloths removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container at bulk cook line not labeled. Employee added label. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to sauté station fliptop cooler. Employee replaced towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee marked as deliming solution. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in pantry area drinking with straw from open top beverage cup. Employee put top on cup and moved away from prep area. Corrected On-Site

Basic - Employee eating/drinking in a food preparation or other restricted area. Employee in pantry area drinking with straw from open top beverage cup while on station. Employee put top on cup and moved away from prep area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by sauté station fliptop.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on prep table beside sauté station fliptop. Employee removed wiping cloth. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked raw shell eggs and continued to prepare multiple other food items without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line sauté station fliptop drawers, container of raw portioned chicken in drawer above container of raw beef liver. No divider between drawers. Employee inverted items to properly separate. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with splitter under rinse station at dish machine missing vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Manager labeled and de-liming spray. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by bulletin board with licenses showing in red undercharged zone.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside 3 drawer cooler next to stove in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1.Large trash bag in front of hand wash sink in bakery station. 2. Containers inside hand washing sink in bakery station. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in ware washing area. Operator labeled sanitizer Corrected On-Site

Basic - Ice buildup behind unit in meat walk-in freezer.

Basic - Stored food not covered. Multiple cooked foods not covered inside main walk in cooler. Operator covered Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at time of inspection tested 10ppm. Operator primed dish machine. Dish machine tested 50 ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container soiled on shelf on drying rack . Operator moved contents to dish area to be washed rinsed and sanitized. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in prep area blocked by potato peeler. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator in prep station with no hair restraints . Operator put hat on . Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor in cafeteria walk in freezer. Operator cleaned during inspection Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed in walk in cooler, cooked Yuka, sliced tomatoes and cooked potatoes not covered. Operator covered items Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At time of inspection observed wet wiping cloths on cook line. Operator moved to sanitizer solution and stored correctly. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm. Operator prime line , dish machine sanitizing at 100 ppm at end of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ceviche mix stored above cut lettuce in reach in cooler in coffee station. Operator moved cut letter to upper shelf and stored correctly. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator cut packages during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top clean utensils in pastry station. Operator moved phone. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair in dumpster/ chemical room.

Basic - Food not stored at least 6 inches off of the floor. Container with uncooked peeled plantains on floor in produce walk in cooler. Operator elevated Corrected On-Site

Basic - Ice buildup on floor by entrance door in walk-in freezer. Operator cleaned during inspection Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler labeled #5. Observed Thermometer on exterior door not working.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored over clean pots and pans in prep room. Operator moved bucket snd stored correctly. Corrected On-Site

High Priority - Employee dried hands on clothes and towel and proceeded to grab French fries from a bag. Employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in reach in cooler across stove in cookline reach in cooler unit. Operator removed and re-organized in appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Breakfast under time temperature control not timed mark at cookline. Operator time marked 8am to 12pm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef sausage at 120F-Hot holding. Operator re-heated to 169F for hot holding. Corrected On-Site

Intermediate - Food-contact surface soiled with mold at bar soda dispenser. Operator cleaned the surface of the dispenser. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. HWS was blocked by boxes and potato peeler. Operator removed boxes from area and made area accessible for handwashing. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at employee hand wash sink in kitchen. Operator provided.

Intermediate - No soap provided at handwash sink. Observed no soap at prep station. Operator refilled unit with soapCorrected On-Site Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date. Salad station: Ceviche prepared over 24 hours. Operator date marked. Walk in cooler #3 chimichurri prepared Saturday. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in wall in dry storage room by front door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in bucket of cool water in hot holding line. Operator discarded water and placed hot water over 135F in container. Corrected On-Site

Basic - Several Wet wiping cloths in kitchen prep tables not stored in sanitizing solution between uses.

Basic - Stored food not covered in walk in cooler: butter, cooked bacon, raw pork. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over pancake batter inside dairy cooler labeled #5 Operator moved pancake batter and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (60F cold holding ) held less than 4 hours ago in cook line. Observed pooled eggs stored in container with melted ice water. Operator placed pooled eggs on ice bath during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hot milk 128F using TPHC no time mark in coffee station held less than 4 hours ago. Operator placed time mark on gallons of milk. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense cut mangoes in sandwich line. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage room.

Basic - Food stored on floor. Bucket of melted butter not stored 6 inches off floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in men's and women restroom.

Basic - Shelf in poor repair in dry storage where cans foods are stored. Observed hole on shelf.

Basic - Wall and ceiling above sandwich station soiled with dust.

Basic - Working containers of food (oil)removed from original container not identified by common name in cook line, Operator labeled oil. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork inside 2 door cooler in cook line. Operator moved raw beef to lower shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet plantains ; (130F - Hot Holding)next to fryer less than 2 hours ago, operator moved to fryer to reheat to above 165F and placed on TPHC going forward. Corrective Action Taken** Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer minimum cooking temperature for fish. Cook provided cooking temperature chart during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for croquets and empanadas without a written procedure in bakery station. Operator added items to TPHC form during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in wait station. Operator discarded spray bottle at will. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Some packages of Mahi Mahi thawing inside packaging in walk in cooler not removed from packaging. Operator cut packages during inspection.

Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line.

Basic - In-use tongs stored on fryer door handle between uses. Operator moved to be washed, rinsed and sanitized. Corrective Action Taken Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle under steam table in cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth @0ppm quaternary in cook line. Operator remade to 200ppm quaternary. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3er. Attempt. Dishwasher (Chlorine 00ppm) Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two Employees working on cook line, touched aprons and proceed to handle food without changing gloves and washing hands. After manager instructed, both employees discarded gloves, washed hands and placed new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-fried plantain (112F - Hot Holding), employee stated hot holding food less than two hours, employee reheated in fryer. Corrected On-Site

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. Provided Foodborne Illnesses poster. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter. Observed dirty container inside . Employee removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Not label

Basic - Floor area(s) covered with standing water. Under steam table, inside broken tile Cook line -prep kitchen , inside broken tiles

Basic - Floor not cleaned when the least amount of food is exposed. -Under cooking equipment, prep kitchen- floor with build up of grease and food debris.

Basic - Floor soiled/has accumulation of debris. Prep-kitchen- under cooking equipment, build up,of grease and food debris -Second WIF

Basic - Floor tiles missing and/or in disrepair. Prep kitchen: -One broken tile under fry station -10 broken tiles, middle of kitchen line, around drainer. -line kitchen: -7 broken tiles under steam table -Middle WIF 3 broken tiles, entrance right side. -Back entrance door 4 broken tiles

Basic - Food stored on floor. Dry goods storage, chicken base container, employee placed on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line, tongs on oven door handle. Employee removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two compartment hot box

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of two compartment coolers at cook line, in main kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Everest Refrigerator-cook line- shelves with buil up of grease and Food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Entrance frames of 3 WIC and two WIF.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.. observed several wiping cloths on top of prep tables in kitchen areA. Employee removed and p,aced on sanitizer bucket Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm). Employee made new sanitizer , quaternary sanitizer at 200. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed 3 bottles containing cooking oil, vinegar and wine on top of prep table, employee labeled. Corrected On-Site

High Priority - Dented cans present. 2 #10 cans peppers 1 #10 can crushed tomatoes See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - front counter (Chlorine 0ppm). Operator replaced solution. Chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over raw vegetables in cookline low boy. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. End of cookline - high/low - raw chicken stored over raw fish. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - ham croquettes (124F - Hot Holding). Reviewed proper hot holding and Time as a Public Health Control. Operator voluntarily discarded item. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored under dripping water line. Water leaking from condensing pipe in walk in cooler. Operator removed all items around leak. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 106F. Advised operator to hold utensils in water at at least 135F. Operator moved item to grill to heat. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of baking oven. All cookline refrigerator handles.

Basic - Stored food not covered. Empanadas and items in walk in freezer. Operator properly covered. Corrected On-Site Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - quat 400ppm. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Whole onions, removed from container Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line employee came back to line without changing gloves, after instructed employee discarded gloves, washed hands and put in new pair of gloves Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, drainer and plastic container, employee removed Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Prep line, container of rice, container of flour,container of beans. Employee labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Pantry flip top, plastic cup on sauce, employee removed Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Under fryers by prep station, broken tile.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs removed to be clean and sanitize Corrected On-Site

Basic - Stored food not covered.two compartment RIF ,container of cooked pork, container of tomatoes sauce, employee placed lids Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler on cook line, food moved to walk in cooler to chill. raw chicken (62°F - Cold Holding) at 9AM, since 7AM, retest: 42°F at 10AM salsa (60°F - Hot Holding) at 9AM, since 7AM, retest: 43°F at 10AM Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hard boiled eggs in small walk in cooler cooling while covered in tin foil. Foil removed by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep table on cook line. Paper towels replaced by manager. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small soufflé cup used to scoop sugar at sandwich station. Cup removed and replaced with spoon by manager. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed tin to-go containers not inverted by microwave on expo line. Inverted by manager. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1. Observed two wet wiping cloths on prep table at bakery counter. Cloths moved to sanitizer bucket by manager. 2. Observed three wiping cloths on cook line. Moved to sanitizer bucket by manager. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook Line Sanitizer Bucket (Quaternary 0ppm), remade 200ppm Quat Bakery Sanitizer Bucket (Quaternary 0ppm), remade 200ppm Quat Corrected On-Site