HANGAR 38

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. 0 ppm.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe at 47°F, put in colder section of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo at 107°F, steam table turned up. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop on dirty surface.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pico.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

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. 0 ppm corrected to 100 ppm. 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. Rice marked during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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. 0 ppm. Machine primed and brought to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Eggs over limes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes on prep table.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler coils.

High Priority - Displayed food not properly protected from contamination. Open drinks. Lids put on during inspection.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided advisory. Manager posted. Corrected On-Site

Basic - Food stored on floor. Drink ice on floor in freezer. Manager discarded. Corrected On-Site

Basic - Single-service articles improperly stored. Cups on floor in stock room. Properly stored during inspection Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plates on buffet not inverted. Properly stored during inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese 121°, marinara 126°, less than 4 hours per operator , reheated during inspection. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 28°, actual product temp 41°.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Used serving spoon on counter. Properly stored during inspection. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. 1 broken egg on line , discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray cleaner by coffee cups. Properly stored during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In pico.

Basic - Food not stored at least 6 inches off of the floor. Oil jugs. Properly stored during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing cooler. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles improperly stored. Gallon jugs stored on floor.

Basic - Stored food not covered. Apple sauce.

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water. Put in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.