THE MASON JAR

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Spaghetti sauce made 11/24.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Spaghetti sauce made 11/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken gizzards 48f. Less than 4 hours. Advised to lower in ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Noodles 82f. Less than 4 hours. Advised to reheat. Manager placed in refrigerator to rapid cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Used as dump sink.

Basic - Floor soiled/has accumulation of debris. -Under fryer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Left side oven. -Oven by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill.

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

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cool. Cold Holding); Raw burger patties (49F - Cold Holding) Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by dish area soiled. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets in the kitchen soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in the kitchen soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Crab salad 49f, Beef patties 47f. Less than 4 hours. Advised to rapid chill.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Macaroni salad. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over steam table.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Gasket torn on warming cabinet nearest to dish area.

Basic - Floor soiled/has accumulation of debris. -Under cook line equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.