POACHED, BREAKFAST - LUNCH

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. ; Dishwasher (Chlorine 0ppm) Chemical supply bucket was empty. Bucket was changed, machine was primed and re-ran and achieved 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plate and spoon observed sitting in the basin.

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

Basic - Equipment in poor repair. Shelves in the dishroom holding clean wares observed severely rusted and no longer easily cleanable. Flaking rust can also contaminate food surfaces and should be avoided in food handling environments.

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Towels in sanitizer solution measured greater than 200 ppm. Employee emptied and discarded towels. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Ibuprofen stored with food in kitchen. Operator moved to proper storage. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two number 10 cans of tomato sauce and two cans of black beans with severely dented rims. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 05-25-2023 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above ready to eat lettuce. Operator moved food to,proper storage.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nine pounds of sliced deli meats and 3 pounds of Swiss cheese sliced and portioned more than 7 days prior. Repeat from 05-25-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (52 F - Cold Holding) on cooks line, per operator sausage had been removed less than two hours prior. Operator moved to reach in cooler to rapidly chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside nice scoop holder at server station has a mold like substance.

Intermediate - Spray bottle containing toxic substance not labeled. At front hand sink and underneath dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in back kitchen.

Basic - Bowl or other container with no handle used to dispense food. Ramekin in oats on expo line. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two large CO2 tanks unsecured next to soda bag in box rack

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm)

High Priority - Dented/rusted cans present. See stop sale. Observed 8 #10 cans hunts Tomato sauce severely dented and dented on the seams.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house potato salad dated 5/11 in walk in cooler. Educated operator on proper date marking and operator discarded product. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottles of chemical hanging on rack pointed towards coffee products. Operator moved spray bottles to proper storage.

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. Observed no proof of employee reporting agreed. Observed unsigned agreement's available.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cooked potatoes held on time. Operator has form and instructions, just not filled out.

Basic - Food stored on floor. Observed buckets of soup, pickles and onions stored on floor in walk in cooler; and boxes of oil, syrup and pancake mix stored on floor in back storage area. Repeat 6/16/2022, 1/4/2023. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed melons stored over ready to eat cut vegetables, prepared soups, yogurt, sour cream and juices. Operator moved for proper storage. Repeat 1/4/2023. Corrected On-Site 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 on cook line crack raw shell eggs and then handle clean dishes, no hand wash. Discussed with employee need to wash hands after cracking raw shell eggs. Employee removed gloves, washed hands properly, and donned gloves before returning to work. 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 backpack and jacket stored with food in dry storage in back of kitchen. This is a repeat violation from 6/16/2022. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, buckets sauce, pickles and melons stored on floor. This is a repeat violation from 6/16/2022. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons stored over ready-to-eat juice, sour cream, dressing.

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. Observed dish machine testing at 0ppm. Operator changed sanitizer bucket and primed. Retested now 100ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed hollandaise sauce date marked 6/6. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned can opener. Repeat 9/13/2021, 5/13/2021. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sausage gravy and cooked sausage not date marked, made more than 25 hours ago per operator. Operator provided dates. 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 coats and jackets stored on back rack with food. Operator moved for correct storage. Corrected On-Site

Basic - Food stored on floor. Observed food stored on floor in walk in cooler and fryer oil stored on floor in back area. Operator moved for correct storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 74F. Operator turned on burner to heat water. . Before end of inspection observed water at 150F. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in prep area heavily soiled with rust/Food debris. Operator cleaned the blade. This is a repeat violation from 5/13/2021 Corrected On-Site Warning - From follow-up inspection 2021-09-15: Time Extended