SILVER DOLPHIN COUNTRY STORE AND RESTAURANT

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guards in the walk in cooler soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on freezer, operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (117F - Hot Holding)heated 2 hours ago, operator put on flat top to heat, heated to 140, operator will continue to heat to 165F Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, corrected to 100 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic tub in hand wash sink on cook line by fryer, operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on freezer, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Interior of toaster oven has accumulation of black substance/grease/food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On end of cook line over sugar and flour, moved to bottom shelf Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line next to steam table an across from fryers

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line by 3 compartment sink - 0 ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen over hot hold unit -Black mold like substance Warning - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on 2 door reach in cooler Rusted wire racks spice holders Warning - From follow-up inspection 2023-08-02: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Manager dumped sanitizer bucket in hand sink

Basic - Floor soiled/has accumulation of debris. Under all equipment and coolers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled

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

Intermediate - Handwash sink used for purposes other than handwashing. Potatoes in hand sink at end of cook line, discussed proper use of hand sink

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food with no hair restraint on, cook put a hat on Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Removed wet towel from under cutting board Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at end of cook line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120° Operator put into hot well hot thirty minutes ago. Operator put on stove to reheat, rechecked at end of inspection. 135°. Operator will continue to heat to 165° Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site