DEWEY HOUSE

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in gaskets soiled at kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over pasteurized eggs in the reach cooler. Employee corrected it. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check sanitizer concentration.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gaskets .

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in kitchen Hand wash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over butter packets in kitchen reach-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to oven: butter (49F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Manager placed item in bottom of cooler to reduce temperature to 41F. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Manager provided hand towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer for kitchen. Manager went to another kitchen and provided probe thermometer. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for holding items in breakfast bar area. Manager filled out time paperwork. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth used to cover breakfast bar items.

Basic - Working containers of food removed from original container not identified by common name. Bag of food above prep sink in kitchen. Repeat Violation

Basic - Food stored on floor. Observed plastic bottles of water stored on kitchen floor. Operator removed them from floor. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside kitchen.

Basic - No container installed for catching grease from hood drip tray.

Basic - Working containers of food removed from original container not identified by common name. Observed baking powder container stored on shelf inside kitchen. Operator labeled it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the countertops and prep tables soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. During the inspection, operator could not provide the quaternary chemical test kit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls in the entire kitchen soiled with dust.