FATTY PATTYS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Presence of buildup around the nozzles of the soda machine. Owner cleaned it at the time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/vents above the storage shelves adjacent to the door that leads to the dumpster, above the three compartment sink at the ware washing area, and throughout the storage area.

Basic - Open dumpster lid.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided strips to establishment. Corrected On-Site

Basic - Ice chute soiled on interior of ice machine. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on counter: pooled egg 45F, per employee less than 2 hours. Employee added ice water to ice bath. New temp 38F, Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on bakery side.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in egg station. Employee relocated drink underneath table. Corrected On-Site

Basic - Wall soiled with accumulated food debris or dust. Dust on wall and ceiling tiles by 3 door reach in on cook line, and on wall over cutting board storage in back storage area. Egg splash on wall by egg station. Employee began cleaning wall at time of inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: sausage 120F, per employee over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter: iced pooled egg 66F, less than 4 hours, voluntarily discarded. Bakery counter: softened butter 51F, less than 4 hours per operator, returned to cold holding. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: sausage 120F, per employee over 4 hours. See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust around cook line vents and prep area vents.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Eggs station utensil water at 77F. Discussed with employee. Employee obtained hot water and stored tools of flat top. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer tested at 0ppm. Employee made new solution, retested at 150ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill well station: sliced pepperjack 46F, less than 4 hours, recommended keeping lid on cheese container for better cooling. Employee obtained lids. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in wait station tested at 500+ppm quaternary. Diluted to 300ppm. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed 2 employees drinking from open containers, discussed with employees, employees obtained lids and straws for drinks. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on bakery side ice machine in bucket with dirty water at bottom. Operator washed bucket and scoops at time of inspection. Corrected On-Site