Basic – Food stored on floor

Boxes of jam containers on floor on cooks line. nCanned food items on floor under shelf in warewashing area.

Basic – Open dumpster lid.

Basic – Single-service articles improperly stored

Togo boxes on floor in storage area.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket 0ppm under Handwash sink on cooks line, operator added more bleach. 100ppm. Corrected On-Site

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee scratched face then put away clean utensils. nnEmployee placed raw sausage on grill changed gloves and continued cooking/touching clean utensils no Handwash.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

At Three compartment sink employee is washing and rinsing dishes but not sanitizing dishes. Operator spoke to employee and set up a sanitizing sink, 100ppm chlorine. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbutter pats (70F – Cold Holding) item sitting at room temperature under front counter, item contains milk. ncheese (56F – Cold Holding); ham (54F – Cold Holding) liquid egg (57F – Cold Holding) items in reach in cooler on cooks line, ice was placed in unit but has melted, operator stated new cooler has been ordered, operator was too place new ice on items. nraw shell eggs (63F – Cold Holding); sitting on cooks line at room temperature, employee stated egg flat is constantly used during breakfast time, spoke to employee about adding to time control. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nsausage patty (103F – Hot Holding) item sitting on cooling rack on top of grill. Employee served food items before retemp was taken.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

With green hose attached outside of womens restroom.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Employee washing dishes not sanitizing dishes before putting then away.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Potatoes cooling at room temperature on cooks line. Employee stated potatoes do not sit out for more then 4 hours, spoke to employee about placing item on time.

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink in warewashing area blocked by dirty dish rack.

Intermediate – Handwash sink used for purposes other than handwashing

Owner filled sanitizer bucket at Handwash sink. nnSpoon was inside Handwash sink at beginning of inspection.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Using chlorine bleach.