HAUSMASH

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line crispy onions (78F - Hot Holding) per operator less than 15 minutes out of temperature. Operator placed items on TPHC. Emailed form to operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed sixth pans stacked with moisture between them.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up correctly. Corrected On-Site

Basic - Food stored on floor. Bag of onions stored on walk-in floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle in contact with bacon pieces on cook line. Operator removed Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed plastic cups at self service station not inverted.

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

Basic - No conspicuously located ambient air temperature thermometer in holding units.