3 NATIVES

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm), employee made new s, quaternary sanitizer at 200ppm Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HES next to prep table in kitchen area. Repeat Violation

Basic - Plumbing system in disrepair. HWS next to prep table in kitchen area, not hot/ cold water provided. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In front of prep tables, faucet is completely shut off.

Basic - Plumbing system in disrepair. No hot water provided, completely shut off, HWS in front of prep tables.

Basic - Soiled dry wiping cloth in use. Prep table next to ice machine. Employee removed Corrected On-Site

High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed hummus (46-48°F - Cooling) at 3:25pm. Per operator, made at 10:30am. 2.) Dented/rusted cans present. Observed 4 cans of dented cans of tuna fish. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Greek yogurt (54°F - Cold Holding) at 3:22pm. Per operator, less than 4 hrs. Observed container of Greek yogurt double panned in flip top unit above fill line. Advised and educated operator. Operator transferred yogurt to reach in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed hummus (46-48°F - Cooling) at 3:25pm. Per operator, made at 10:30am. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese crumbles (48°F - Cold Holding) at 12:30pm. Per operator, less than 4 hrs. Operator placed in reach in freezer to quick chill. Retested at 41°F and below. Corrected on site. Observed hard boiled eggs (44-46°F - Cold Holding) at 12:33pm. Per operator, less than 1 hr. Operator transferred to alternate cooler. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation without proper hair restraints. Manager provided new hats for employees to wear. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of water not labeled in kitchen area. Operator labeled. Corrected On-Site