EMILY'S GARDEN

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee used personal cellphone, then continued touched clean utensils in establishment without washing hands. Reviewed handwashing with operator. Employee washed hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Cookline left side reach in cooler raw pork bacon stored over raw shrimp, opera

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 1. Establishment offers smoked salmon, which is a raw food item with no consumer advisory. Provided operator with signage, operator posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1. Spray bottle with blue liquid unlabeled by prep sink. Operator identified as glass cleaner and labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee cellphone on cookline surface used to store utensils for food service. Operator removed and sanitized surface. Corrected On-Site

Basic - Ice scoop handle in contact with ice, operator stored properly. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses, operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1. Cookline scoop in container of water 93F, operator removed and stored dry. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. 1. Frozen cheese rice balls observed thawing on counter of reach in cooler prep station under no temperature control. Operator placed in reach in cooler. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Next to the ice machine, the ice scoop was stored inside and a soiled blue holder. The holder was cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cooked potatoes (55F - Cold Holding). The potatoes were stored on top of the pans inside of the flip top cooler. They wee placed there less than 2 hours ago. They were returned to the bottom refrigerator to chill and cold hold Corrective Action Taken

Intermediate - Oyster tags not marked with last date served.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cookline, utensils were stored in 71F water. The utensils were removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line cooler, raw shell eggs were stored over cooked octopus. The eggs were moved down to the lower shelf Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the counter next to the cook line, a basket of raw shell eggs were stored on the counter at room temperature. The eggs were returned to the refrigerator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the counter of the beer taps, a spray bottle of a clear chemical was not labeled. An employee labeled the bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At the beer tap cooler.