DURAR CAFE

Violations (8)

• Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Not Critical Wash hands sign not posted near or above hand washing sink.
• Not Critical Failure to post or conspicuously post healthy eating information
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Not Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Not Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.