Prontochef Improves its Sanitary Rating

No Violations Were Observed

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. No splash guard provided for handsink in fRont counter

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored behind salmon in drawer

Critical - Observed cloth used as a food-contact surface.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed employee dry hands on clothes.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.