FAROFA TASTE OF BRAZIL

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

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

Basic - Floor not cleaned when the least amount of food is exposed. Food debris under the shelves inside walk in cooler, and under shelves in kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed a bag with rice on the floor in dry storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler gasket wall soiled. Wall soiled by triple sink.

Basic - Floor tiles missing and/or in disrepair. Broken floor tiles throughout the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under triple sink at front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by empty boxes. Manager removed them. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a plastic container with sauce on the floor I walk in cooler. Manager stored it on the shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef on standing water. Manager put in walk in cooler. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: Rice and beans for more than 24/hrs without date marked inside walk in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen area

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

Basic - Floor not cleaned when the least amount of food is exposed. Food debris throughout the kitchen and grease under cooking equipments . Under the front counter equipments

Basic - Food not stored at least 6 inches off of the floor. Plastic container with food on the floor inside walk in cooler. Advised manager, she corrected it Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall at front counter

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in kitchen area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by preparation table in kitchen area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on top of the preparation table

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. Poster was provided to operator Corrective Action Taken

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 was provided to operator Corrective Action Taken

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system soiled.

Basic - Floor not cleaned when the least amount of food is exposed. Food debris under shelves inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen area. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Under triple sink

Basic - Hood system soiled. Observed grease on hood filter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad and cod fish salad inside walk-in cooler held for more than 24/hrs without date marked.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big six poster was provided to operator. Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris and grease under cooking equipments.

Basic - Hole in or other damage to wall. Hole in wall under preparation table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside oven.