Quote:
Originally Posted by Two Bills
An employee handled soiled dishes and then handled clean dishes without first doing the necessary hand washing
The second high-priority violation was for single-use gloves not being changed as needed after changing tasks.
The third high-priority violation was in regard to salsa that was sitting at 71 degrees at a server station. The violation was corrected on site when staff moved the salsa to a refrigerator.
Other violations found that day included an employee beverage found on a food preparation table and a spray bottle containing a toxic substance that was not labled.
Sounds just like our kichen at home. maybe better!
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So, if the salsa was not properly refrigerated and someone got food poisoning, that seems like a significant violation. If an employee puts the salsa in the refrigerator when the inspector points it out, how does that solve anything? Did the inspector verify the amount of time the salsa was not properly refrigerated, and that it was safe to use? If not, why didn't they throw it away? Everybody eats the salsa in a Mexican restaurant.