Tinima Restaurant Cafeteria Inc Improves its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed a nonfood-grade basting brush used in food.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

Critical - Handwash sink not accessible for employee use at all times.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Wet mop not hung to dry.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro