EURO TABLE INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed a new roll . Observed at Cook line. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled for reach in coolers units

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Reach in cooler with gaskets torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - No soap provided at handwash sink. At kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed tasks change gloves but no hand wash.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the stove exterior soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer .

Basic - Bathroom facility not clean. Bath room soiled and with urine smell.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at kitchen soiled.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At prep line in the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing tasks from clean to soiled equipment but no hand wash.

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 while conducting the inspection. 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. Provided to operator while conducting the inspection.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Storage area at prep table.

High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler at front raw eggs over vegetables ( tomatoes)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash at storage area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler several containers with food( shredded beef, sauces) without labels.

High Priority - Employee washed hands with no soap.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Intermediate - No soap provided at handwash sink. Cook line.

Basic - Plumbing system in disrepair. Observed hand sink at cook line leaking.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

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