Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.........In kitchen, employee washed hands <5 seconds. Instructed employee on proper handwashing procedures. Employee re-washed hands. Discussed the importance of proper handwashing with manager. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while; (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (b) Creating friction on the surfaces of the hands and arms; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods..........Employee added cut lemons to customer drinks with bare hands. Employee provided tongs for placing cut fruit in drinks. Discussed no bare hand contact with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish...........No parasite destruction letter for salmon. Per manager, customer can request salmon to be undercooked. Provide a parasite destruction letter from fish distributor stating fish is farm raised/ pellet fed or frozen to specified temperatures. Provide letter within 10 days. (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency........In kitchen at prep table, employee working with raw chicken on cutting board, with visible chicken juice on metal prep table, then wiped counter with sanitizer cloth, not properly use soap, water, then sanitizer. Employee then worked with pizza dough on same prep surface. Instructed employee to use soap, water, and then sanitizer on prep surface after working with raw proteins to prevent cross contamination. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Between uses with raw fruits and vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation when contamination may have occurred.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.............On both lunch and dinner menus, incomplete disclosure on food items that may be undercooked or contain raw food items (caesar salad, salmon cooked to order). Provide an asterisk/ * on salmon, noting to the reminder at bottom of page. Provide additional statement of "Items may be cooked to order." to already provided consumer advisory at bottom of page. Include additional items above to both lunch and dinner menus within 10 days. (B) DISCLOSURE shall include; (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.