MARKET 27

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of corn and 1 can of refried beans on the shelf in back of kitchen dented, owner voluntarily discarded. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed chlorine test strips expired, owner order new ones and showed the order for them. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in the French fries on cook line, owner moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait staff area, not air drying properly. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on handle of oven, owner moved to top. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler behind front counter, owner put one in there. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand wash sink to fill up a sanitizer bucket.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait staff area not air drying properly.

Basic - Equipment in poor repair. Observed gasket in reach in cooler in back of kitchen, torn.

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs on the handle of the pizza oven, employee moved. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in the pizza prep area soiled with food debris, employee cleaned. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on some pans on the shelves, owner removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to condiments in the front counter area. Employee removed the bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with or over ready-to-eat food. Unwashed cucumbers stored over ready to eat ham and cooked eggs in the reach in cooler on the cook line. Employee removed the cucumbers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook not changing gloves in between tasks, asked her to wash hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed three cases of bacon stored above onions in the walk in cooler, operator moved to a different shelve in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed hard shell eggs over ready to eat sauces in the reach in cooler in kitchen area located next to office, operator moved to different cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched his face with gloves on, went back to prep, stopped and educated to wash his hands and change gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in handwashing sink in wait staff area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink located wait staff area, operator corrected. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle in back prep area with soap in it and no label.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink near ice cream coolers out front with no hot water.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in a container of French fries on the cook line, cook moved and observed a bowl in a container of elbow noodles, operator took out of container. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line are grooved and soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in various areas of kitchen area, operator moved to employee cooler out front. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones and sunglasses stored on shelves next to microwave in kitchen, operator moved items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish room wet nesting with pans on shelves, operator removed to air dry. Corrected On-Site

Basic - Equipment in poor repair. Observed a couple of the hood filters need to be replaced, damaged and soiled. Observed gasket in reach in cooler located in back storage area torn on the bottom.

Basic - Food stored on floor. Observed a container of mayonnaise on the floor in the back storage area. Observed bottles of Gatorade on the floor stored on the floor in front of register.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door on the cook line, operator moved. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in front cooler in the wait station area, and no ambient thermometer in the cooler by front door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in hot hold for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (107F - Hot Holding); meatballs (128F - Hot Holding) Chicken in hot hold for more than 4 hours. See stop sale. Meatballs not stirred to promoate even heating throughout. Operator turned heat to high and will reheat to 165F within 2 hours and will then stir often enough to maintain 135F throughout product.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at waitstation. Employee added paper towels. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees at front counter plating foods and dipping ice with wristbands,bracelets,watches on wrists.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade plastic bins used to store dry pasta at back kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta held from night before at pasta hold cooler (); pasta (57F - Cold Holding) manager discarded and turned cooler down. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at slicer area blocked by carton.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at handsink at mopsink area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute at drink dispenser.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on front of pizza oven handles on kitchen.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor at end of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed wet wipe cloth stored on handsink splash guard at back kitchen.

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. Inspector provided handout via email. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food debris on blade at back prep area.

Basic - Accumulation of lime scale on the inside of the dishmachine. Operator states it is on schedule to be cleaned. Corrective Action Taken

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with rubber bracelet preparing foods on cookline.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout via email. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale. 16 oz beans and 1#10 can corn. Manager removed from service Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0ppm chlorine. Manager called repair and set up 3 bay to sanitize dishes until dishmachine is corrected. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored over clean utensils on clean dish drying rack. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed splash from handsink land on prep top cooler at pizza make table. Sauce compartment of cooler partially open with spoon sticking out causes possible contamination of sauce. Suggest splash guard installed at handsink. Manager removed spoon and closed lid. Corrected On-Site

Basic - Ice bucket/shovel stored not inverted on top of ice machine. Manager inverted. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in holder with slimy water and on contact with slimy water at side of ice machine. Manager sent holder and scoop through dishwash. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed brown scale or food debris stain on interior of lean pan at clean dish drying storage. Manager removed from use. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Manager put back through dishwash. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed sign at mopsink area directing employees to dump mop water outside due to clogging drain. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed soups on front display not heated to 165F within 2 hours. Employee stated Items were put on heat at 920am at 1115 soups were found at vegetables beef soup (135F - Reheating); broccoli cheese soup (98F - Reheating); chili (113F - Reheating); tomato soup (118F - Reheating) . Soups were put on stove to reheat to 165F rapidly and then will be placed on front counter to hot hold at 135F or hotter. all soups reheated to above 170F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached no vacuum breaker.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink at front counter filled with ice.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at pizza make table with no hot water.

Basic - Carbon dioxide/helium tanks not adequately secured at dry storage closet at dough room. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice cream bowls at front counter not inverted or covered from above contamination on shelf behind ice cream cases.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee behind front food service counter eating from bowl. Observed bowls of Mac n cheese with forks on them sitting at end counter near ice machine. Manager retrained employees and had them wash hands. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food with fork on top stored on cooler over establishment food at back prep area.

Basic - Equipment in poor repair. Observed gaskets not sealing at 3 door reach in at office area. Gaskets cracked and broken.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chili on steam table at 110F after 1.45 hours removed to oven quickly brought to 188F and then replaced on steam table Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili on steam table not at 135F or hotter throughput the food. Food stirred to promote even heating through out. Corrected On-Site

Intermediate - No soap provided at handwash sink at center front counter. Soap added Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cooks

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed under 50ppm at bar 3 compartment sink. Operator corrected to 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over corn nuggets. Operator switched the food items. Corrected On-Site

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. Observed raw fish and raw poultry in same container touching each other. Operator segregated the food items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in mozzarella cheese at Make Table. Operator removed the bowl. Corrected On-Site

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

Basic - Detergent and sanitizer mixed together at bar 3 compartment sink.. Operator drained the solution and set up detergent only. Corrected On-Site

Basic - Equipment in poor repair. Observed multiple torn gaskets at Make Table.

Basic - Food stored on floor. Observed whole onions at beer cooler. Operator removed the food item off the floor. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dripping at ice cream dipper well. Operator corrected to the correct velocity. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both men's and women's restroom.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the container. Corrected On-Site