Little Culinary

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.

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