PUMMAROLA

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees in the kitchen no washands.

Basic - Cardboard used to line food-contact shelves. Reach in cooler at cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles improperly stored. Boxes with towels on floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing poultry in prep sink without running water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese in room temperature For over two hours temperature 67 f

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

Basic - Cardboard used to line food-contact shelves.

Basic - Hole in or other damage to wall. Wall in disrepair by hood.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty containers.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food storage container/container lid cracked or broken. Plastic containers.

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter with containers stored. Employee removed items. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice scoop handle in contact with ice.

Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler( kitchen )trays with food cooked more than 24 hours without labels.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored inside hand sink at cook line.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.