AUNT JAN'S KITCHEN

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger the washed hands with gloves on and got lids to cover ready to eat food, explained to her and she removed the gloves and washed hands again Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above ham, in prep reach in cooler at cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken-open bag on shelf above hamburger in upright freezer, mgr rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f key lime pie on counter, explained time as public health control, wrote time on Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 123f hamburger on stove off, employee turned it on, they were cooked 30 min ago Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee foods on shelf above customer food, mgr rearranged Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On coffee, employee moved it Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On fryer baskets,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard on grill and fan by cook line Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Both restrooms

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Restaurant is smoky

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes and then got the dishes out of sanitizer without washing hands, explained to her and she washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw farm eggs on shelf above spices, mgr rearranged Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 112f meatloaf, chicken on steam table, mgr reheated them to 165f, explained time as public health control Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and ice machine Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By storage area and kitchen Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. On prep table, back area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On potato powder, storage area, mgr removed it Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above ice machine and by microwave Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit

Basic - Single-service articles not stored inverted or protected from contamination. Lids not inverted, cart on hallway, mgr inverted them Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, back prep area, mgr discarded it Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52° deviled eggs above fill line in prep cooler, employee placed them in reach in cooler, got to 43°, 54° banana pudding sitting on ice at front counter, explained time as public health control, employees wrote time on Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 116° hamburgers on steam table, mgr added more hot water to container on steam table, 120° hamburger in container on grill, this simple of grill is off and mgr moved container to side of grill that is on, both got to 165° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. In storage closet. Mgr secured it Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar container at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, mgr placed it in sanitizer bucket Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl, mgr made new solution, 100 ppm Corrected On-Site Repeat Violation