FRESH LIFE AND CO

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into kitchen with drinking cup than placed gloves no hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooking oil reach in cooler by warmers. Manager removed to proper storage 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 cook corn 121F manager turned up warmer 2nd temp 135F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.rags stored in hand washing sink. Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed, Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, operator moved them Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Inside reach in coolers soiled

Intermediate - Manager or person in charge lacking proof of food manager certification. Heather Way

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of equipment has build up of debris.

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler door handle. Warning - From follow-up inspection 2024-04-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled Warning - From follow-up inspection 2024-04-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled Warning - From follow-up inspection 2024-04-15: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans of black beans operator moved and marked to be returned Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler in kitchne

Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen

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

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. Emailed to operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Single service items and kitchen equipment in sink, employee moved items to other area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink. 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. Emailed to operator Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs at 59F after 24 hours of cold holding. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs at 59F after cold holding longer then 24 hours. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked macaroni held longer then 24 hours has no date markings. Employee added proper date markings to milk. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has old food debris. Employee cleaned out microwave. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs for omelette. Employee changed gloves but did not wash hands in between. Discussed proper hang wash with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions 46 F, re temped 41 F, mixed cheese 50 F re temped 48 F. Moved into bottom of reach in cooler. Corrective Action Taken

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. Time determined less than 4 hours. Discussed proper time marking with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen were stained.

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored on top of sink. Removed. Corrected On-Site

Basic - Equipment in poor repair. Door handle broken on reach in freezer. Duct tape used to repair nonfood-contact surface. Reach in freezer door

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-03-24: Still observed. New ones ordered. Time Extended Corrective Action Taken