OLD TRAIL SNACK BAR

Intermediate - Handwash sink used for purposes other than handwashing. Surface cleaner spray bottle and rag stored on rim of hand wash sink. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Coffee filters stored on floor under dry storage rack. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (63F - Cooling) at 2:29; cooling since 9:30 Observed in insulated cold pan at customer condiments bar. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauerkraut (59F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauerkraut (59F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (63F - Cooling) at 2:29; cooling since 9:30 Observed in insulated cold pan at customer condiments bar. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dogs (114-119F - Hot Holding) Observed on roller grill. Per operator, out of temperature for approximately 15 minutes. Operator turned up heat on roller to grill to reheat to 165+F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Disinfectant spray and wiping cloth on hand wash sink in service line area. Corrected On-Site

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. Emailed form.

Basic - Labels on egg salad, chicken and tuna salad, ham and cheese sandwiches, liverwurst sandwich and chicken salad sandwiches, items prepared and packaged onsite for customer self-service do not include date product was packaged and name and address of the establishment that prepared and packaged the food. In two door glass cooler in dining area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Butter container/kitchen/corrective action taken/operator labeled employee meal only. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water/kitchen/corrective action taken/operator labeled chemical. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Display cooler/frontline

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area/kitchen

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site