RHEIN - STUBE

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw pork in reach in freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -mashed potatoes dated 4-17-22, operator discarded

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -mashed potatoes dated 4-17-22.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic in oil less than 4 hours 51F, operator relocated to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on breading station soiled

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above knives Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. -accumulation of grease on floor underneath the stove

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -both handwash sinks in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door gasket -light dust on hood vents

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above reach in freezer

High Priority - Container of medicine improperly stored. -over the counter medicine bottles stored on shelf with canned/jarred food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced corned beef 47F-51F, resting above pan line at makeline cooler, manager discarded. Lid was open

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -clarified butter for hot holding on cook line. 105F Manager states 2 hours.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by mop bucket in corner of kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made sour krout

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to slicer on prep table Corrected On-Site