COZUMEL MEXICAN RESTAURANT

At the beginning of the inspection, observed the bartender (who was also a server) push her hair away from her face and continued to prep drinks. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed dish washer employee rinse his hands at the prewash sink. After being told to wash hands at the hand sink, employee then went to the three compartment sink to wash his hands. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf).

Observed the interior of the ice machine located by the warewashing area had black like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).