ORTONA TAVERN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger over sliced deli meat in Monogram reach in freezer. Operator removed raw hamburger and stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator made sanitizer with quaternary, and did not have the test strips. The operator had chlorine. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for chlorine. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for chlorine.

Basic - Old labels stuck to food containers after cleaning at triple sink. Operator removed. Corrective Action Taken

Basic - Bathroom facility in disrepair: toilet in men's restroom with no toilet tank cover.

Basic - Ceiling tile missing in dry storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored with food contact surface down . Operator will remove and rewash. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor paneling torn in dry storage.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for chlorine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area in dry storage. Operator will paint.. Corrective Action Taken

Basic - Single-service articles improperly stored. Washed forks and spoons not stored with food contact surface protected. Operator stored correctly. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One can of tuna dented. Operator removed and voluntarily discarded. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress touched hot dog buns without gloves or an AOP. Operator educated employee and did not use buns. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with the Vomiting and Diarrhea clean up form. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement. Corrective Action Taken

Basic - Bathroom facility in disrepair: toilet missing a seat in male bathroom. Operator was in progress of repair. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line. Operator placed ambient thermometer in unit. Corrected On-Site