GARY RACK'S FARMHOUSE KITCHEN

High Priority - Non-food grade paper/paper towel used as liner for food container in mint at bar . Employee removed paper towel Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mix salad 52F in bowl top of flip to cooler at kitchen being held less than four hours , employee voluntarily discarded food . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned . Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.....blocked by big garbage can at both handwashing sink at kitchen . Employee removed garbage can . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottle . Employee labeled . Corrected On-Site

Basic - Floors not constructed to be easily cleanable....broken tiles though out kitchen .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from loading dirty dishes into dish machine to unloading dish wash machine without washing hands. Dish washer washed hands.Corrected On-Site Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked plated bread and cheese with barehands on cook line.cook went to wash hands. Corrected On-Site

High Priority - Non-food grade pink wipes used as liner for ground beef and cooked garlic container.Operator removed wipes. Corrected On-Site

High Priority - Time/temperature control for safety butter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 15 minutes ago. Operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 1:15 (83F - Cooling); chicken 1:45 (81F - Cooling) cooked at 12:45pm; mushroom 1:15 (87F - Cooling); Mushrooms 1:45 (82F - Cooling) cooked at 12:45.Cooling at room temperature on speed rack in kitchen.At this rate food will not reach 70F in 2 hours.Operator moved items into the walk-in cooler. Corrective Action Taken

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance above ice machine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed bar glass washer zero (0) ppm chlorine.

Basic - Food stored on floor. Observed 1. cases of burgers stored directly on walk in cooler floor, under shelves. Operator relocated to shelf. 2. Case of cranberry juice in plastic bottles stored Deron the floor at the bar. Operator relocated to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar. Operator removed, cleaned, sanitized and stored properly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored directly on the floor. Observed on cook line. Operator provided double bucket to correct. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle dirty dishes and then handle cleaned dishes at dishwashing area. Dishwasher washed hands. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee used cellphone and then grabbed cleaned plate to serve food . Employee washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yogurt sauce 58F, rice 61F, cut tomatoes 63F, goat cheese 63F, hummus 62F, beans 65F, feta cheese 61F , cooked beats 64F , kale 63F, French fries 61F in flip top reach in drawer across from fryer at kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee time marked . Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwashing sink , manager educated dishwasher. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....dumped milk in hand washing sink at kitchen, dumped ice at bar. Employee cleaned . Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...veggie burger at walk in cooler . Employee date marked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...honey butter , regular butter was prepped 2 days ago at walk in cooler . Employee date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle at bar . Employee labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles...reach in cooler gasket.

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored in mop sink .

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

Basic - Ice scoop handle in contact with ice at bar . Employee properly stored. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...nuts, topping , garnishes at cook line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed proper hand washing with dish washer, she then washed hands before touching sanitized dishes. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized beef over fish on cook line. Cook reversed. Corrected On-Site

High Priority - Raw shell eggs stored behind cheese./not properly separated from ready-to-eat food in flip top on cook line. Cook reversed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Dish washer supplied. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dishmachine hand sink. Plumber called

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washer/mop sink area, cambros not inverted. Items changed to be inverted. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar, bar utensils stored in standing water. Items removed Corrected On-Site

Intermediate - Observe can opener soiled with food debris. Operator sent to dishwasher station to be washed and sanitized. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils standing water at 81°F. Operator placed on flat top to get above 135°F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards on cook line Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by ice in hand wash sink on cook line. Discussed with operator

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer outside of walk in cooler not labeled. Operator labeled Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several Cutting boards with mold like substances at cook like.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. Operator provided paper towels. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door gaskets. At double door refrigerator next to ice machine.Repeat Violation Repeat Violation