MAPLE STREET BISCUIT COMPANY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At start of inspection employees came from back of kitchen and put on gloves then began to make food orders without washing hands first.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for less the 10 seconds at hand wash station by office after handling raw eggs then raw chicken.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. scrambled eggs (121F - Hot Holding) in steam table on make line in middle of kitchen, per manager eggs have been in table for about 30 minutes, temperature of table turned up and employee added new hot eggs to existing eggs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F - Cold Holding) sitting on top of ice bath next to grill on cook line, per manager they usually leave eggs in walk in cooler, but took eggs out less then 1 hour prior, eggs put back in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of pink liquid in cabinet in front of bathrooms. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine next to triple sink has a build up of lime scale and mold like substance spots.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use, dish machine reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times, retested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (45F - Cold Holding) in bottom of reach in cooler in middle of kitchen, per employee doors to cooler have been open and closed for less then 1 hour. Repeat Violation Admin Complaint

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Manager placing pre washed oranges in orange juice machine at front counter with bare hands.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing milk on written procedures that is held on time control in wait station in dining area, milk written on procedures. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid under front counter. Spray bottle of pink liquid in drawer outside of bathrooms. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan guards of condenser in walk in freezer. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed peppers and tomatoes stored over bags of shredded cheese and bags of prepackaged leafy greens in walk in cooler, manager rearranged boxes during inspection. Corrected On-Site Repeat Violation

High Priority - Displayed food not properly protected from contamination. Washed oranges in top section of juicing machine at front counter next to register is not covered/protected from customers, employee wrapped top section with plastic wrap. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands on cook line, changed gloves, then continued to make food orders without washing hands between tasks. Also employee handled raw chicken with gloved hands on cook line, changed gloves, then continued to make food orders without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at server station, per manager milk has been consistently taken in and out for no more then a couple of hours, per manager milk never lasts more then a few hours, suggested putting milk on time control. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in storage room connected to office.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go lids interior at drink station stored facing customers, lids inverted. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, tomatoes, onions, and bell peppers stored over various cheeses and multiple containers of other ready to eat foods in walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs with gloved hands then handled clean container with spinach leaves without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers and onions (48F - Cold Holding); chopped sausage (49F - Cold Holding) sitting in melted ice bath near cook line, per manager items have been in bath no more the a couple of hours and ice, not the food, is changed out every 4 hours, employee replaced ice. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on site, Wade Graham, is not able to find any proof of certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from dish area in kitchen. Also paper towel dispenser not working in stall in men's bathroom. Manager corrected during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station across from dish area in kitchen. Manager corrected during inspection. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in storage area connected to office in kitchen, manager cleaned up during inspection. Corrected On-Site

Basic - Stored food not covered. Ready to eat oranges on top of orange juice machine at front counter next to register are not covered/protected, manager corrected during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front line steam well, meatballs (118F - Hot Holding). Operator removed the meatballs to the oven to reheat to proper temperature. At conclusion of inspection meatballs properly reheated. Corrective Action Taken Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front service counter over rack of clean silverware. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection no quaternary test kit available. Operator states ecolab recently switched sanitizer from sink and surface to quaternary and is waiting on test strips.

Basic - Ceiling tile missing. Missing ceiling vent cover over the pass through window steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.

Basic - Stored food not covered. At the end of the cook line closest to the warewashing area uncovered bulk container of flour mix. Operator placed cover on the bulk container. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink between the dishmachine and three compartment sink has a leaking pipe. Operator has reached out to a plumber. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container to the side of the main cook line missing product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

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. On the front cook line, batter and cooked sausage pieces held on time with no product time marking. Operator states label machine broken, operator labeled the containers with proper time marking on tape. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the front service counter, one chemical spray bottle of peroxide stored with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal birthday cake on top shelf of the walk in cooler over single portion containers of butter. Operator relocated the birthday cake to the bottom shelf. 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 personal speaker stored on the shelf over the steam table on the front cook line. Operator relocated the employee speaker. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the middle shelves of the prep area, clean metal containers stacked while wet. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. At time of inspection no hood filters over the main cook line closest to the office area. Operator removed to soak and clean the filters over night.

Basic - Stored food not covered. In the back prep area, bulk sugar container stored with no lid or cover. Operator replaced lid for bulk sugar container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the front line breading station, bulk breading flour mixture with no product labeling. In the back dry storage area, bulk container of sugar with no product label. Operator labeled the bulk containers. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the chemical storage rack by the hand wash sink and three compartment sink, spray bottle with no label. Operator states may contain water. Operator voluntarily discarded the spray bottle. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the dry storage prep area, white ice bucket stored on shelf not inverted or covered for protection. Operator inverted the ice bucket. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the front station of the main cook line closest to the service counter, employee speaker stored on shelf over the steam table. Operator relocated the speaker to the proper storage area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. At time of inspection, two employees engaged in food preparation with no beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. At the middle storage shelf in the prep room area, clean metal containers stacked while wet.

Basic - Working containers of food removed from original container not identified by common name. At the front of the main kitchen line behind the service counter, bulk container of flour with no product label. Operator labeled the bulk container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in prep area, no paper towels at hand wash sink. Operator refilled paper towel dispenser. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink next to triple sink, no soap provided at hand wash sink, operator refilled the soap dispenser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In waffle batter mix, single service to go container used as a scoop. Operator removed the bowl from the food product. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. On main cook line opposite flat top grill, reach in cooler used for breading chicken, ambient air temperature 52°F Repeat Violation

Basic - Floor area(s) covered with standing water. In dish washing area, standing water coming from below dish wash machine. Repeat Violation

Basic - Food stored on floor. In back prep room/dry storage room. Jugs of oil stored on floor, operator relocated to proper storage shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer entrance plastic door flaps have a build up of ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced peppers, tomatoes in drawer cooler at 47°. Prepped cheeses 48°. Pork 45°. Item placed about 1 hour before per Person In Charge. Items placed on establishment existing Time Temperature Controlled for Safety procedures. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer cooler by prep line not holding potentially hazardous (time/temperature control for safety) to 41° or below. Diced peppers, tomatoes in drawer cooler at 47°. Prepped cheeses 48°. Pork 45°. Item placed about 1 hour before per Person In Charge. Items placed on establishment existing Time Temperature Controlled for Safety procedures. Drawer not tightly closing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor by Dish machine.

Basic - Food stored on floor. Oil containers on floor in kitchen. Moved by manager. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Soiled gaskets to coolers.

Basic - Plumbing system in disrepair. Standing water/blocked Hand wash sink at Dish machine line.

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

Basic - Water leaking from pipe and/or faucet/handle. Leak/ overflowing water u dear Dish machine.