BK#14812

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then handled clean pan of cheese; no hand wash. Employee washed hands and changed pan. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am ; not discarded. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am ; not discarded. Warning

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 and the time removed from temperature control cannot be determined. See stop sale. Cooked mushrooms not time marked. As per employee stored since 9:45am. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area: cooked sausage (125F - Hot Holding) As per operator, stored 45 mins. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee eating in a food preparation or other restricted area. Warning

High Priority - Sewage/wastewater backing up through floor drains. Observed waste water seeping from floor drains at fryer and prep area in kitchen covering entire fryer area and sections of prep area. Area cannot be segregated as this is their primary cooking area. Observed employees walking through area therefore, waste water marks are on other sections of the floor in the kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: hash browns (123F - Hot Holding) As per operator, stored 5 mins. Operator discarded. Corrected On-Site