CUBATON

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a food handler washed her hands in a dump sink.

Basic - Floor soiled/has accumulation of debris. Observed under the equipment.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the hand washing sink at the counter drains slowly and vegetation floated in the water. Repeat Violation

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

Basic - Standing water or very slow draining water in hand washing sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with chips not labeled at the front counter.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the manager touched her forehead and continue to prepare an order without changing her gloves.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email. The owner printed and filled it out during the inspection. Corrected On-Site

Basic - Food stored on floor. Observed a case of water bottles on the floor in the dining room. The owner put the bottles on a shelf.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (70F - Cold Holding); cheese (70F - Cold Holding) sandwiches in a container. As per the cook the sandwiches were made approximately 5 minutes ago. The cook put the sandwiches in a cooler to cool the meat and cheese down. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with on the reach in cooler with the coffee machine on top.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in cooler gaskets soiled.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with chlorine at 500 ppms. The manager poured out the water discarded the towels and refilled with quaternary at 200 poms.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop in a container with coffee. The manager moved the scoop. Corrected On-Site