MACONDO COFFEE ROASTERS

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at hand sink located by two compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at juice station.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler by oven with handle soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen prep table.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at kitchen blocked by prep table.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at kitchen in reach in coolers handlers.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent at kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. kitchen ( cook line)

Basic - Wood food-contact surface not properly sealed. Piece of wood no sealed used as cutting board at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooking food in containers with food cooked less than 48 hours not labeled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Employee placed a new roll. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler at cook line. Observed several items cooked from previous days not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at kitchen soiled.

Basic - Ice scoop handle in contact with ice.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. For three compartment sink.

Basic - Stored food not covered. Observed white beans soup inside reach in cooler not covered.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.