FORE WEST

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- on the flat top Removed Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) operator fixed to 50 ppm

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator to print a copy and list the foods

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in 77 F next to flat top

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator plan not printed yet; Advised to print and have it available for every inspection Repeat Violation

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (45F - Cold Holding); chicken salad (45F - Cold Holding) in cold holding unit at cook line; as per operator food prepared at 8:00 am; food out of temperature for approximately 20 minutes; as per operator food pulled out of the fridge every order to build sandwiches; food left outside; advised to move food on top part of the sandwich unit; Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to be printed out;

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 56 degrees, egg salad, 55 degrees, chicken salad, 58 degrees, yogurt(stored over 4 hours)/display cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56 degrees, egg salad, 55 degrees, chicken salad, 58 degrees, yogurt/stored over 4 hours/display cooler.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Some of the wording is blocked/computer monitor/corrective action taken/operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Italian wedding soup/at 130 degrees/corrective action taken/operator turned steam table heat higher. Corrective Action Taken

Basic - Food being prepared on a grill outside that has no cover.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.hotdogs at 117 degrees/hot hold/cookline/corrective action taken/operator stored hotdogs back on grill. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses.frontline soda dispenser table. Corrective action taken/operator stored ice scoop properly. Corrective Action Taken