PAUL'S EATERY

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. Employee handling money then scooping ice and touching Togo cups and containers without washing hands.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine establishment is using is not for food contact surfaces, establishment has quaternary tablets. Manager discarded chlorine sanitizer and refilled bucket with quaternary tablets Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs above hot dogs in vertical refrigerator. Operator moved eggs to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American white cheese (50F - Cold Holding), in upright white cooler, Operator put it in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries in stable table hot holding team 126F. Operator put it in fryer reheated 174 Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved on prep table, operator removed it Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes from an ambient temperature prepared at 7:00 AM and temperature at 46F at 11:30 AM. Issued stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes from an ambient temperature prepared at 7:00 AM and temperature at 46F at 11:30 AM. Issued stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Corn Dogs (118F - Hot Holding) in steam table with heat lamp near service window. Operator removed from service. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. Discussed with operator.