CITY DINER STUART

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw shell eggs and raw fish with gloves, then proceed to removed gloves and place new gloves without washing hands in between and began handling clean plates and food equipment at cook line Advised operator of proper hand washing for employee to wash hands correctly Corrected On-Site Priority: High Priority

High Priority - Observed: Observed Employee crack raw shell egg and then handle clean equipment and utensils without washing hands. Advised operator of proper hand washing for employee to wash hands correctly Corrected On-Site Reference: 2-301.14(G) FC: Food employees shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (G) When switching between working with raw food and working with ready-to-eat food; Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cold smoked salmon stored over lettuce In reach in cooler at cook line Operator removed Corrected On-Site Repeat Violation Admin Complaint Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box tomato sauce (115F - Hot Holding); chicken peas mix (120F - Hot Holding) per operator food placed inside+hot box at 9:30 and left out of temperature for approximately 1 hour Operator placed hotbox on higher heat element to rebate items back to 165F Corrective Action Taken Priority: High Priority

Basic - Observed: Employee beverage container on a food preparation tables and dry storage shelves Operator removed Priority: Basic

Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at cook line Operator replaced sanitizer to 50ppm Corrected On-Site Priority: Basic