FAVAZ LLC

2-2D: .06(2)(o)Observed glasses in the hand washing sink at the bar. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The PIC removed glasses.

14A: .04(4)(k)Observed utensils in two containers of water under 135 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

Repeat violations may result in permit suspension. Corrective Actions: The PIC removed utensils.

11C: .04(6)(c)Observed raw meat thawing on the prep table not under tempeature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The PIC relocated food to the meat sink and submerged with running water.

14A: .04(4)(k)Observed 3 containers with utensils stored in water. Temperature for all there were less than 135 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The PIC reheated water to 135 degrees F. and placed utensils in it.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed not all employees had their health agreement signed. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Owner went over information with employee and had them sign onsite.