Hummus Bay

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

Observed in front service dining area by fountain beverage ice dispenser shoot soiled with mold like substance.

Basic – Backflow device not located for convenient service or maintenance access on mop sink in back kitchen area.

Basic – Employee eating while preparing food

Observed on food preparation table on cooks line in front kitchen area Gyro on food preparation table half eaten

Educated Person in charge

Person in charge discarded and washed hands.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed on person preparing food watch on right hand

Educated Person in charge

Employee removed watch.n Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit on cooks line

Educated Person in charge

Person in charge .nPerson in charge put on stove in water at 158°F Corrected On-Site

Basic – No copy of latest inspection report available

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Single-service articles improperly stored

Observed in back area of kitchen multiple boxes of SS food containers stored on floor.

Basic – Time/temperature control for safety food thawed under water that was barely running/dripping in back kitchen area

Educated Person in charge

Person in charge drained water and placed in Walk in cooler. Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry by mop sink in back area of kitchen

Person in charge inverted mop. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed in Walk in cooler raw Chicken over raw Beef steak

Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge

Person in charge removed raw Chicken. Corrected On-Site

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

Educated Person in charge and emailed Person in charge a copy.

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

Educated Person in charge and emailed Person in charge a copy.