In the meat department, unused 'foam meat trays encrusted with dry meat and blood residue placed on shelving unit next to the walk-in cooler.' Ordonez put a Stop-Use Order on the meat trays, which were thrown out.
In the seafood area, a 'food employee did not wash his/her hands between entering and exiting the food preparation area, after touching face and handling food items and utensils.' Further, the 'hot water generation and distribution system' in the seafood area did not meet the establishment's needs.
What she saw was that there was 'no hot water available immediately at handwash sink located next to ware wash sink while the meat department is actively cleaning all the equipment even though the water heater is working...' Another issue included a ware wash sink that 'was found to leak constantly from the base.'
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