ROUTINE INSPECTION
Food is delivered and served by The Pasta Marketusing TPHC.
3 reported violations
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K08: Time as a public health control; procedures & records
Start time of 9:50 am has been noted on the invoice however the end time is not [CA] In order to use time as public health control you must market start time and end time 4 hours later after which any food left is discarded.
- K01: Demonstration of knowledge; food safety certification
Employee use a cutting boatrd and knife to cut fruit but was unaware of proper ware washing procedure [CA] Train employees in proper ware washing to wash with soap and hot water, rinse with clear water, and sanitize as explained on the sticker on the wall by the three-compartment sink