Debevic'S Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND CONTAMINATION.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY SURFACES.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND CONTAMINATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED REAR PANEL AND CHUTE OF ICE MACHINE SOILED WITH PINK RESIDUE AND NOT CLEAN TO SIGHT AND TOUCH. INSTRUCTED TO CEASE USE OF ICE MACHINE, DRAIN AND DISCARD ICE, AND CLEAN AND SANITIZE FOOD-CONTACT SURFACES OF ICE MACHINE. PRIORITY FOUNDATION ...

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY SURFACES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

INTERIOR OF THE ICE MACHINE DRIP IS SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

UTENSILS STORED IN STAGNANT CUP OF WATER IN ICE CREAM STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED...

ALLERGEN TRAINING AS REQUIRED

CURRENT CITY CERTIFIED MANAGER IS NOT ALLERGEN CERTIFIED. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID ALLERGEN CERTIFICATE AND PRESENT ON SITE AT ALL TIMES.

HANDS CLEAN & PROPERLY WASHED

Hands not washed properly, observed a food handler placing raw beef patties on grill then handling bread and sliced tomatoes without washing hands nor changing gloves, instructed to have employee wash hands as needed. Priority violation 7-38-010.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Low temp dish washing machine not sanitizing at final rinse, 0pp obtained on final rinse while machine was being used, instructed manager to provide proper sanitizer concentration. Priority violation 7-38-025. machine is tagged not allowed to use, mu...

PROPER HOT HOLDING TEMPERATURES

Found a container of 3 lbs cooked chicken at 118.3f, a container of 5 lbs cooked sausage at 122.2f, both food containers placed a way of hot holding in prep area. instructed to hold Hot TCS foods at 135f or higher. priority vioaltion 7-38-005. foo...

APPROVED THAWING METHODS USED

Unapproved thawing, found frozen poultry being thawed in standing water, instructed to thaw according to health code.

39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WIPING CLOTHS: PROPERLY USED & STORED

Soiled rags placed on cutting boards, instructed to keep in a sanitized solution.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN THE WALL IN THE HANDICAP STALL IN THE WOMENS RESTROOM. MUST REPAIR.