RICE MEDITERRANEAN KITCHEN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher person must hand wash after touching soil items. PVC pipe at drain in dishwashing area.

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

Intermediate - Handwash sink used for purposes other than handwashing.

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

Basic - Food stored on floor. OB seat walk in cooler received merchandise on floor. Manager placed items on shelves. Corrected On-Site

Basic - Walk in cooler vents soiled with accumulated food dust, or mold-like substance.

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets.

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

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 can opener soiled at prep room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink at prep area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed at walk in cooler a box with cucumbers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line.

Basic - Walk-in cooler vents soiled with accumulated food dust, or mold-like substance.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen removed gloves to get new ones but no hand wash.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at dishwashing area can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a chair with empty containers.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook removed knife. Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Observed at walk in cooler a box with cabbage stored n floor. Employee placed box on shelf. Corrected On-Site

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

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a chair at kitchen prep area. Employee removed the chair. 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. Form provided to operator.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator sent it to the dishwashing area.Corrected On-Site Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line for chicken.

Basic - Single-service articles improperly stored. Not inverted at kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at cook line without paper.manager placed a new roll. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Water leaking from pipe and/or faucet/handle. Dishwashing area, sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee took the opener to the three compartment for washing.Corrective Action Taken Corrective Action Taken

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Taken for washing.Corrected On-Site Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knives at prep area in cook line.

Basic - Equipment or utensils not designed or constructed in a durable manner. Knives at kitchen.

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