MAPLE STREET BISCUIT COMPANY

High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser hanging off shelf over handwashing sink closest to dishwasher, employee moved item to the correct location. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard was not wearing a beard guard, employee put on a beard guard at time of inspection. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and handled single service cup lids. Discussed with manager. Employee washed hands and wore new gloves during time of inspection.

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. Employee wiping front line work station and then touched utensils at hot station without changing gloves or washing hands. Discussed with manager. Employee washed hands and wore new gloves during time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and shredded cheddar not date marked.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Open dumpster lid.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black marks. Located on front line Reach in cooler. Ice chute on soda machine soiled with black mold-like substance. Interior of both ovens are soiled inside. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle adjacent to Dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single service sauce container used as scoop in front line Reach in cooler. Operator removed scoop during time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line and three compartment sink are soiled with debris. Employee began cleaning vent during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Sink and surface sanitizer for three compartment sink and sanitizer buckets at 170ppm. Eco lab technician corrected sanitizer to 700ppm during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 64F at 11:22am placed inside Reach in cooler at 10:50am retempted to 32F at 12:10pm, homemade ranch sauce 69F at 11:24am placed inside Reach in cooler at 10:50am retempted to 38F at 12:11pm. Operator placed butter and ranch sauce inside Reach in freezer for quick cooling. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For three compartment sink and sanitizer buckets. Discussed with operator the importance of testing sanitizers to ensure proper level when sanitizing equipment and utensils. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of both Southbend brand ovens are soiled with burns food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee collecting water from Employee handwash sink for steam well. Discussed with employee handwash sink should only be used for handwashing. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp Dish machine.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine Located at back of kitchen across from Reach in freezer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in both restrooms soiled with dust and debris.

Basic - Cutting board has cut marks and is no longer cleanable. Located on 4 Reach in cooler cutting boards on front line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf above steamers inside kitchen, across from griddle. Operator removed keys during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet containers located at dry dish rack next to Dish machine. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Located at Employee handwash sink next to front cashier counter. Standing water on floor next to three compartment sink.

Basic - Food stored on floor. 3 cases of Canola frying oil on kitchen floor next to ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Reach in cooler lids across from griddle. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching product in pectin bin next to prep sink. Operator placed scoop with handle upright in bin during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on front line cook soiled. Underside of soda fountain nozzles are soiled in dining room. Drip tray for soda fountain soiled in dining room area.

Basic - Old labels stuck to food containers after cleaning. Located at dry dish shelf across from Dish machine.

Basic - Open dumpster lid. Operator closed 1 lid during time of inspection. Other lid jammed against ground. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Located at mop sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wet cloth into sanitizing bucket during time of inspection. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Had a conversation with manager about proper use of sanitizer test kit. Manager properly used test kit. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by front counter. Manager placed paper towels at hand washing sink. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Vicente Hernandez show completion on file but lost certificate.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Manager turned on a steady stream of water. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior corner piece. Employee cleaned machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sauce pan reach in cooler. Employee removed. Corrected On-Site

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp at 155 f discussed with operator to use three compartment sink sanitizer.

Basic - Current Hotel and Restaurant license not displayed.