MAPLE STREET BISCUIT COMPANY

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hat and put gloves on and began working with food. Discussed with operator the importance of hand washing.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 retested to DDBSA lactic acid 2.74 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: shredded mozzarella cheese 53 f 2nd temp at 42 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked potatoes 125 f reheat to 177 f Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns covered in walk-in cooler 3-501.15 FC: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. At 158 f. Operator set up three compartment sink with sanitizer. Employees will sanitize in sink until dish machine is fixed. Corrective Action Taken

Basic - Bathroom facility in disrepair. 1 bathroom is closed due to plumber other Restroom is available.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. at 0 ppm retested to 2.74 DDBSA lactic acid. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of sausage patties temped 52 °F stored by grill at the cook line. Operator moved to reach-in freezer for rapid cooling, re temped 41 °F. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg white. Operator able to determined the time and time marked at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter. Operator provided. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to steam tables.