Health Report #104155

Establishment Name: Taste Kitchen
Report Date: 05/13/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Using a Handwashing Sink Handwashing sink(s) cooking/preparation area handsink Not easily accessible Items stored In front of Observed clean pan cart located directly in front of handsink in front cooking/prep area. All handsinks must be fully accessible at all times for proper employee handwashing. Pic corrected by relocating cart to approved location at time of inspection. Violation corrected
Critical Preventing Contamination from Ready-to-eat food(s) cooking/preparation area Handled with bare hands Observed cook handling and prepping rte foods (garnishing rte entrees and rte vegetables) with bare hands in cooking area. Please remember that food employees cannot handle or prep rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors at time of inspection. Violation corrected
Normal Cleaning, Frequency and Restri Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed floors under all prep tops units and fryer in cooking area and floors under upright coolers in back kitchen area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule
Normal Thawing Frozen food(s) for thawing cooking/preparation area counter Stored above 41 degrees F thawed or partially thawed At room temperature Observed package of partially frozen clams thawing at room temperature on counter in front prep area (clam temperature was still below 41f). Cannot thaw phf at room temperature. All phf must be thawed under refrigeration or under cool running water. Pic corrected by relocating clams to upright cooler at time of inspection. Violation corrected
Normal Ventilation Hood Systems, Adeq Ventilation hood cooking/preparation area counter Inadequate Observed staff cooking par cooked pork on small griddle in corner of prep area not under ventilation hood. Pic stated that this grill is normally only used for heating bread, but cook was not aware he couldn't use it for cooking pork. All cooking equipment must be entirely located under ventilation hood at all times. Pic corrected by relocating pork to pan on rangetop oven at time of inspection. Violation corrected
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) cooking/preparation area Improperly stored In standing water Observed several utensils and spoons stored in pans of stagnant water on counter in front prep area (water temp was 78f). Please remember that stagnant water can accumulate bacteria. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. If wanting to store utensils in water, will need to install a dipper well with flowing water
Normal Maintaining Premises, Unnecess Unnecessary item(s) old/broken equipment N/A Not removed from facility Observed old paint cans, tools and general clutter in back kitchen area (near pop syrup containers in dining room). To correct, please remove all unnecessary items from facility as soon as soon as possible