LITTLE CULINARY

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

High Priority - Nonfood-grade bags used in direct contact with food.

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. Posted was provided to operator.

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies items in it. Manager removed them. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut ham and cooked chicken held for more than 24/hrs inside reach in freezer

Basic - Current Hotel and Restaurant license not displayed. License posted expired on 10/1/23

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food items not identified inside reach in freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee no hair restraint. Repeat Violation

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.

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink is blocked by reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on to the counter by hand washing sink.

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

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