SHAY'S PLACE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone and put gloves on to began food preparation.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook gravy made Saturday not dated glass reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse by kitchen equipment shelf employee removed Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door main prep line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink slow draining three compartment sink right drain slow draining.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes not washed over ready to eat gravy white reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over dressings in cooler in back kitchen. Manager moved eggs to lower shelf. Corrected On-Site

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.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener rusty.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Water misting device not maintained/cleaned as required.sides of equipment.

Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.