RED LION BBQ

High Priority - Toxic substance/chemical improperly stored. Can of paint stored on shelf above food. Advised operator of proper storage. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager touch shirt then put gloves on and handled clean utensil to prepare burger; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shelled eggs stored above cheeses. At standing reach in cooler: raw beef burgers stored over several ready to eat food items like heavy cream. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roast hot held at less than 130 degrees Fahrenheit. At hotbox: cooked pork (129F - Hot Holding); cooked beef (128F - Hot Holding) As per operator, stored overnight in unit. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beans (102F - Hot Holding) cooked and stored 2.5 hours; cooked macaroni and cheese (101F - Hot Holding) As per manager, cooked and stored 2.5 hours. Advised operator to reheat to 165F.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hotbox: cooked pork (129F - Hot Holding); cooked beef (128F - Hot Holding) As per operator, stored overnight in unit. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser stored in unlabeled spray bottle. Operator labeled. Corrected On-Site