EGGTOWN

High Priority - Employee washed hands with cold water. Observed multiple employees wash their hands with cold water. Informed the operator on proper water temperature and they rewatched their hands. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris buildup on the top of the dish machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee breakfast not properly separated in the walk in cooler. Operator moved them to the bottom shelf. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed there can opener stood in a dirty holder. Operator cleaned the holder. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to containers. Operator set them aside to be removed. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed above the cook line flattop: Cream cheese (76F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed it in the walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a container of chemical cleaner stored above boxes of coffee in the back storage area. Operator removed the container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer buckets stored inside their right side kitchen hand sink. Operator removed the bucket. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple sanitizer spray bottles not labeled. Operator labeled them. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee drink stored in the walk in cooler. Operator placed it into a labeled container and placed it on the bottom shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheesecake being defrosted on the counter. Operator placed it into the walk in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the sanitizer buckets at 0ppm quaternary. Operator remade them to 200ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the operator had 4hr time marked butter without a written plan. Emailed the operator a plan to fill out.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the cook line. Operator removed the items. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket stored on the floor for the cook line. Operator hung it up. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen: Butter chips (72F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator placed them in the walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bottles stored above food in multiple areas of the establishment. Operator removed the bottles. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the sanitizer bucket at 450ppm quaternary. Operator remade the bucket to 200ppm quaternary. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kits for their chlorine dish machine or their quaternary sanitizer buckets. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottle containing chemicals without labels. Operator labels the bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop for dry grits. Operator replaced it with a scoop with a handle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone stored above the cook line. Operator removed the phone. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket stored on the floor of the kitchen. Operator hung the bucket up. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their quaternary triple sink.

Intermediate - No soap provided at handwash sink. Observed no soap at the kitchen hand wash sink. Operator put more soap. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and grease build up on a ceiling vent above the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at the kitchen hand wash sinks.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the walls of the mop sink.