Hiccups & Churroholic

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee employees removed Corrected On-Site

Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on cooks line. Employee discarded gun

Basic – Food stored on floor. Raw meat in buckets on floor in walk in cooler.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over ready to eat noodles walk in cooler. Corrected On-Site

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing pans and drying hands on jeans than engaging in clean equipment to make drinks. Discussed with employees the importance of hand washing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 64 f on counter employees moved to walk in cooler. 2nd temp 44 f nn Corrective Action Taken

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.

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. Manager and some employees signed Corrective Action Taken Repeat Violation