HAUSMASH

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with rub hands on clothes then touched clean cutting board at prep area; no hand wash. Employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw burgers (45F - Cold Holding); cheese (44F - Cold Holding) As per operator, items were stored 3 hours prior in cooler. buttermilk (56F - Cold Holding) As per operator, item was removed from cooler to prep onions 3.5 hours prior. Items not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At mini stovetop: house made cheese sauce (127F - Hot Holding) As per employee, stored since 11am. Operator placed to reheat to 165+F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (49F at 1:50pm; 48F at 2:25pm- Cooling) ; sliced cheese (47F at 1:50pm; 47F at 2:25pm- Cooling) As per operator items cooling since 11am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Advised operator to quick chill. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw burgers with gloves then began to use said gloves to handle clean utensil and clean cover used to cover food on grill; no hand wash. Employee washed hands and advised operator to clean and sanitize cover and utensil. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken breast in open bag and raw chicken nuggets in open bag stored over French fries; not all products commercially packaged. Advised operator to store properly.

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: raw burgers (50F - Cold Holding); sliced cheese (51F - Cold Holding); raw chorizo (52F - Cold Holding); chimichurri (51F - Cold Holding); fresh garlic and mayonnaise (52F - Cold Holding) As per operator, stored in unit overnight. 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: raw burgers (50F - Cold Holding); sliced cheese (51F - Cold Holding); raw chorizo (52F - Cold Holding); chimichurri (51F - Cold Holding); fresh garlic and mayonnaise (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. On top of ice machine: milk (58F - Cold Holding) As per operator, stored 5 mins on counter. Not prepped or portioned today. Operator moved to quick chill. At flip top cooler across from flat top grill: cut lettuce (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced cheese (52F - Cold Holding); raw chorizo (46F - Cold Holding); house made chimichurri sauce (69F - Cold Holding); fresh garlic with mayonnaise (68F - Cold Holding) As per operator, all items stored in unit 1.5 hours. Not prepped or portioned today. Operator moved to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: house made cheese sauce (106F - Hot Holding) As per operator, stored since 40 mins. At prep counter: fried onions (118F - Hot Holding) As per operator, stored 20 mins. Advised operator to reheat items to 165+F.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

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

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

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. 3 employees employed approximately 1-2 weeks. Emailed to operator.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.