NATURES CORNER

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed and rinsed soiled dishes, placed in sanitizer then began cutting fruit without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items for employees stored with food to be served to the public. Operator segregated food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mixed produce stored over ready to eat coconut. Operator moved coconut. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered establishment from outside walked into kitchen put on gloves and began cutting tomatoes without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator renewed by phone during inspection. Confirmation #246052382. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked chicken (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to reach in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter display; cooked beef empanada (73F - Cooling 8:55/73F 9:30am). Operator stated cooling since 8:00am, at this rate will not reach 70F within 2 hours, moved to reach in cooler to facilitate faster cooling. At Flip top cooler; cut melon (54F - Ambient Cooling 9:00/54F 9:30am). Operator stated cooling for 1 hour, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling. 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. 2 employees working less than 60 days, no proof of reporting responsibility agreement. Operator informed employees during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door upright stainless reach in cooler; raw shell eggs stored over ready to eat dressing/sauce. Operator moved sauces/dressings. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Silverware/utensils dried with a towel/cloth. At triple sink; employee towel drying dishes after removing from sanitizer. Discussed with Operator. Operator informed employee. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023. Operator renewed by phone during inspection. Confirmation number- 237470746. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw shell eggs stored over ready to eat dressing/sauce. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. At glass door upright reach in cooler(s) located in dining room; uncovered, washed produced and plastic wrapped trays of prepared/ready to eat food stored in unlocked reach in cooler(s) accessible by guests and not intended for grab and grab/self service. Operator locked cooler(s) and posted notice to guests stating "Employee Access Only". Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat tablets. As per manager using both chlorine and quat.

Basic - Silverware/utensils stored upright with the food-contact surface up. All clean scoops stored Handle side up in round containers . Explained

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired:12-1-2020 Repeat Violation Admin Complaint

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

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