JUAN CAFE

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

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

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 - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Raw animal food stored in same container as ready-to-eat food. Sausage mixed with raw shell eggs at reach in cooler at cook line.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.

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

Basic - Working containers of food removed from original container not identified by common name. Observed for flour, sugar and salt.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for sugar in contact with product. Employee removed scoop.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 64°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at unit out of temperature 64°F. Operator discarded the product. Corrective Action Taken

Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without sugar.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Bowl or other container with no handle used to dispense food. Scoop without handle used for rice at cook line.

Basic - Ice scoop handle in contact with ice.

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

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

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice.

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

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for sugar.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sauce not labeled.