Triple B’s Bachi

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cooking

Basic – Food stored on floor. Jugs with sauces, employee placed them on shelf Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.

Basic – Single-service articles improperly stored. Boxes with to go containers and lids on floor,

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini on shelf above cut cabbage, employee rearranged Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On counter

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 60f rice and 80f chicken on counter, explained time as public health control, he wrote time on 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. Emailed one Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. A couple of containers on shelf on top of hand sink, mgr moved them Corrected On-Site

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.

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. Gave form

Intermediate – Unnecessary persons in the food preparation, food storage, or warewashing area. Kid in kitchen, she walked outside Corrected On-Site