BABA'S PIEROGIES

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 64F in reach in cooler ,per operator food being out less than four hours , employee removed food to cooler while see inspector. Corrective Action Taken

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....new work in two weeks. Provided Employee Health Agreement.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...chicken, beef, potatoes, cheese pierogies in reach in freezer .

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

Basic - No handwashing sign provided at a hand sink used by food employees...provided Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.... Chlorine 00 ppm . Employee dumped solution 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....handle dirty dishes form dining table and then handle cleaned plate to serve food . After discussion employee washed hands . Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.... After wash utensils not sanitized . Operator sanitized utensils after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 53F, hot dog 64F on the prep table at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed to reach in cooler . Corrective Action Taken

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. Employee touched cell phone then continued preparing food. Employee washed hands and put new gloves on

High Priority - Live, small flying insects found One fly seen on wall Employee killed fly and sanitized the area

Basic - Food stored on floor. Bags of potatoes stored on kitchen floor. Employee placed bags of potatoes on pallet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cookies in reach in cooler . Employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... butter 77 F , sauté onion 76F by the stove at kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee removed to cooler .

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