JUDYS RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and ready to eat ham stored in the same bus tub in the walk in cooler. Both items were sealed no sign of cross contamination. Owner placed the items in separate bud s tubs. 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 and the time removed from temperature control cannot be determined. See stop sale. Shell egg on time as public health control stored on the cook line at room temperature with no time mark.Manager stated the eggs were out for 1 hour. Owner placed a time mark on the eggs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Owner labeled the bottle. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Chest freezer next to the wait station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the stand up reach in cooler in the wait station area. Manager removed the drink.

Basic - Outer openings not protected with self-closing doors. Back exit of the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Pot and pan racks in the dishwasher room shelves with rust that has pitted the surface.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked fresh eggs and reached for a clean plate without washing his hands and changing glove. Operator stopped the employee and explained proper protocol for Handwashing. Employee removed gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef in upright reach in cooler by hand sink in main kitchen not date marked. Operator explained the it was in the cooler from 2 days before. Operator date marked the cooked beef. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning fluid not labeled Operator stated it was cleaning solution for the floors. Operator labeled bottle. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cleaning cloth underneath multiple cutting boards in main kitchen. Operator removed all wiping cloths under cutting boards. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage on food prep table by the reach in cooler in main kitchen. Operator removed beverage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in freezer by the waitress station Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. violation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door and reach in cooler door in wait station area. Observed dish rack by up right 2 door reach in cooler in main kitchen Soiled racks.

Basic - Outer openings not protected with self-closing doors. Observed back door not self-closing in the rear entrance by dry storage.