Flor Fina / Hotel Haya

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected, employee discarded drink during inspection. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler on cooks line, corrected , employee discarded drink during inspection. Corrected On-Site

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

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves with no hand washing, inspector discussed with management about proper hand washing. Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of milk and buttermilk milk held over 24 hrs in walk in cooler not labeled.

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags not kept 90 days .

Intermediate – Handwash sink not accessible for employee use at all times. Garbage can blocking employee hand wash sink in kitchen area, corrected, garbage can moved at time of inspectionnB. Bottles stored in employee hand wash sink next to dish machine . Corrected On-Site Repeat Violation

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at kitchen employee hand wash sink not operable, corrected, employee replaced batteries at time of inspection. Corrected On-Site Repeat Violation