LA COTY CAFETERIA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken hot holding at 110F for less than 3 hours. Operator heated chicken to 180 degrees. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink on front line blocked, not easily accessible due to refrigerator in front of hand wash sink. 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. provided copy of form. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on front line blocked by refrigerator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided copy of employee reporting form. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to 3 compartment sink.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink. Operator removed plastic container. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - Working containers of food removed from original container not identified by common name. Sugar containers. Operator labeled container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over fish, storage corrected Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light shield dissing in kitchen

High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets on prep table Corrected On-Site

Intermediate - No soap provided at handwash sink in employee restroom Corrected On-Site