MR BAKER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs than placed a bread on the grill. Instructed operator regarding procedure. Bread was discarded it. Corrective Action Taken

High Priority - Food stored in ice used for drinks. See stop sale. Observed orange juice store inside drinking ice machine. Operator discarded it. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread in walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched her face, than prepared sandwich for customer without change gloves. Instructed operator regarding the procedure. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed orange juice store inside drinking ice machine. Operator discarded it. Observed employee cracked raw shell eggs than placed a bread on the grill. Instructed operator regarding procedure. Bread was discarded it.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge, spatula inside hand sink located at the front line.

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

Basic - Ceiling tile missing. At the kitchen entrance.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed utensils without sanitation solution. Operator properly set up the three compartment sink with quaternary sanitation solution of 200 ppm. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in freezer unsecured located on the hallway where customer pass by to used the restroom. Operator locked the equipment. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Sugar containers with no label.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing scramble eggs for customers. Operator discarded it. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed oil container on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed multiple reach in freezer unlocked, located in hallway on the way to customers bathroom. Operator locked the equipment. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-07-22: On 7/22/2025 at the time of the callback inspection Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning Time Extended - From follow-up inspection 2025-07-25: Still observed Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-07-22: On 7/22/2025 at the time of the callback inspection Wall soiled with accumulated grease, food debris, and/or dust. Warning Time Extended - From follow-up inspection 2025-07-25: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed green sponge, dirty utensils in hand sink located at the front line. Warning - From follow-up inspection 2025-03-18: Observed plastic container storage on hand sink. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-03-18: Still observed Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Warning - From follow-up inspection 2025-03-18: Still observed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter, hand sink soiled. Warning - From follow-up inspection 2025-03-18: Still observed Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (49/47F - Cooling) was cooked from the day before as per operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ham in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (49/47F - Cooling) was cooked from the day before as per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (90F - Hot Holding); pan de bono (95F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Fried eggs, emailed consumer advisory to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding located at the front counter display, was cooked for more than 24 hours with no date marked.

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it.

Basic - No handwashing sign provided at a hand sink used by food employees. Both bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor next to cash register. Operator properly stored it. Corrected On-Site