One of the biggest issues observed was the handling of raw food. “Observed employee switch from working with raw food to ready-to-eat food without washing hands. Food handler touched raw oysters and raw salmon and then proceeded to handle ready-to-eat leafy greens with the same gloves on improperly,” the report read.
“Observed that both prep coolers on the line across from the ovens have food that is out of temperature above 41F,” the inspector noted before giving it a failing rating,” the inspector added.
Denial of responsibility!
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