COCO'S KITCHEN

High Priority - Container of medicine improperly stored. Thera flu stored on slicer table

Basic - Food stored on floor in the walk-in cooker

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwashing sink Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Raw poultry not properly separated from raw fish in holding unit based upon minimum required cooking temperature.

Intermediate - Front counter Handwash sink used for purposes other than handwashing , ice dumped in the handwash sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk-in cooler Corrected On-Site

High Priority - Raw sausage stored over ready-to-eat food, salami in walk-in cooler Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil Water is 105F Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); Poultry (48F - Cold Holding); cut tomatoes (48*F - Cold Holding) cold holding in front counter unit is above 41F. All TCS foods were removed and relocated to walk in cooler to rapid cool . Items under 4 hours out of temperature. 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.

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.

Basic - Front counter reach Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.