PINK SALT RESTAURANTS VEVETA TAPAS

Intermediate - Packaged food not labeled as specified by law. Collard greens. Date marked 1/16. Marked incorrectly per manager. Marked by manger. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room doors with no self closing mechanism. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : multiple. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Greens marked 11/24 in walk in cooler. Per Person In Charge , actual date should have been 12/5. Marked by manager. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil at 70°. On kitchen counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 70°. On kitchen counter.

Intermediate - Handwash sink used for purposes other than handwashing. Pan in kitchen Hand wash sink. Moved by manager. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door left open.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No closing mechanism on restroom door

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Food stored on floor. Bag of onions on floor in walk in cooler. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Outer openings not protected with self-closing doors. Rear door not self closing.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

Basic - Bathroom door left open other than during cleaning or maintenance. Restroom doors left open.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Outer openings not protected with self-closing doors. Rear exit door with self closing mechanism disabled.