MORGAN'S COUNTRY KITCHEN

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0ppm. Operator corrected to chlorine 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach In cooler- hash browns 106F at 10:15( cooling since 8:15 ) - food stored in large quantity and in deep metal pans- at current rate of cooling food did not reach to 70F within 2 hours- operator placed on sheet tray and placed in freezer to quick chill. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. At dry storage area- Nachos sliced jalapeño peppers can dented- see stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line area- employee cracked raw shell eggs then changed gloves and proceeded to open a cooler and grab ready to eat food without washing their hands- educated operator- employee washed hands. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink bottles inside tall reach in cooler- operator removed. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through the back door and upon return put gloves on and engaged in food preparation without washing their hands- educated operator - employee washed hands. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter- operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over soda boxes- operator removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline area- employee cracked raw shell egg and handled raw ground beef then proceeded to handle hash browns for order- educated operator - employee washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler- napkins on top of chopped lettuce- operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing good at cookline with watch on - educated operator- employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by ice in hand wash sink. Discussed with operator. Operator discussed with employees Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states items have been out for 2 hours, operator placed time stamp on item. Verified written procedure Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed at rear door. Hydraulic latch is removed, discussed with operator. Operator has part in establishment to be installed Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at wall to the right of hood at ansul system

Basic - Small sauce cup with no handle used to dispense food. Chef removed. Corrected On-Site

Basic - Working containers of powdered sugar removed from original container not identified by common name. Chef labeled. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (112-120°F - Hot Holding) per operator product held less than four hours in the steam table. Operator reheated product 172°F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator changed water Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Flour Working containers of food removed from original container not identified by common name. Operator labeled it. Corrected On-Site