Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and lunchmeats in walk-in cooler
Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans in walk-in cooler
3/16/2010
Routine - Food
Inspection Completed - No Further Action
Critical. Observed employees using same utensil to handle raw and cooked product. at cookline. spatula used on both raw beef and cooked pork
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. employee observed scooping rice out of steamer with non-handled bowl on cookline
Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook putting lettuce onto hamburger with bare hands. Corrected On Site.
Critical. Equipment food-contact surfaces and utensils not sanitized. ice scoop and food tubs washed with soap and rinsed at 3 sink but not sanitized before being put away Repeat Violation.
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