SCHNITZEL HAUS RESTAURANT & BAR

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink next to cook line. Operator provided. Corrected On-Site

Basic - Clams stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in salad prep. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Parmesan cheese stored and in direct contact with paper towels at salad cooler. Operator removed paper towels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over peppercorn cream sauce at flip top cooler on cook line, raw smoked salmon over fully cooked crab at walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 10/7 at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (47F - Cold Holding) ; butter (73F - Hot Holding) Observed on a bed of ice near steam table. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator placed products back in cooler. Advised operator to use time control in the future. Time control procedure emailed to operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy cooler: pork schnitzel (54F - Cooling) at 3:16; cooling since 1:00 - 51F at 3:54 - At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. ; Tall glass sliding cooler: braised red cabbage (101F - Cooling) at 3:32; cooling since 2:30 - 96F at 3:57 - Observed in container with tight fitting lid. At current rate of cooling product will not reach 70F within 2 hours. Operator removed lid and placed in freezer to quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Smoked salmon on dinner menu not identified as raw. Operator corrected and reprinted menus. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used as food liner for herbs at cook line and sausages at walk in cooler. Operator removed paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67F - Cold Holding) Observed sitting out on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.75 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (120F - Hot Holding) Observed in steam table, double panned , resting inside a pan of meatballs. Operator returned product to stove to reheat to 165+F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink by dish machine. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink by walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over bread at walk in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked red cabbage made 8/23 expired at reach in cooler by walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. onion soup (79F - Cooling) at 3:50 ; cooling since 2:30 - 77F at 4:08 On counter at salad station area. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in freezer to quick chill. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and salad station. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink by dish area. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 100ppm. Corrective Action Taken

Basic - Plumbing system in disrepair. Faucet fell off while filling up sink.