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A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
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Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
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Improper cooling methods used.
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The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
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Utensils/food-contact surfaces made of safe, durable, smooth materials*
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Routine
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Mar 10, 2011
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100 |
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