Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Reuse of single-service articles. Tzatziki sauce container reused
Basic - Single-service articles not stored inverted or protected from contamination. Round to go plates not inverted
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Slicing cheese.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Intermediate - Nonfood-grade basting brush used in food.
Intermediate - Spray bottle containing toxic substance not labeled.
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