NAPLES BRUNCH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone cooler next to the three compartment sink, observed reconstituted pancake batter stored below raw shelled eggs. Operator rearranged for proper storage. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution too strong in the back chemical storage area. Obsevred employee filling sanitizer in sani buckets to be used for cleaning tables. Sanitizer Bucket (Quaternary 500+ppm). Operator diluted with water. End result Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. In cook line employee cracked raw shelled eggs without proper hand wash and glove change directly before handling clean dishes. Operator spoke with employee on proper handwashing in between handling raw foods and ready to eat food contact surfaces. Employee washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw ground beef was stored over raw ready to eat salmon. Raw ready to eat salmon was placed over sliced ready to eat deli meats. Raw shelled eggs were placed over shredded potatoes. Operator rearranged walk in cooler at time of inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 500+ppm) at time of inspection. The sanitizer bucket was placed next to a bottle of white distilled vinegar on cook line. Operator added water to dilute concentration. Corrective Action Taken

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food incomplete. Pork sausage under heat lamp and cooked noodles near steam table not time properly marked according to their time as a public health control report. Operator stated foods had been out for 1-3 hours.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling raw chicken with jewelry on wrist. Employee removed jewelry, washed hands, and used new gloves. Employee in cook line with watch on wrist. Corrective Action Taken