Basic – Bowl or other container with no handle used to dispense food

Souffle cup used as scoop in shredded cheese in make table/Reach in cooler. Moved by manager. Corrective Action Taken

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

Minor Gap at base of rear door. (Daylight visible ) Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Bag of Frozen chicken thawing in kitchen Hand wash sink. Moved by manager. Corrective Action Taken

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

The following items in kitchen cooler: (Overnight temperatures ) :nCooked pork 49°. 49°. 50°. 50° nCooked rice 52°. 50°. Warning

High Priority – Nonfood-grade bags used in direct contact with food

Non food grade bags , shopping bags, used for holding lettuce. Frontline cooler.

High Priority – Presence of insects, rodents, or other pests

Dead insects in bottom of reach in freezer. Kitchen. Per Person In Charge , recent pest service. Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Food prep employee handled soiled equipment then engaged in food preparation activity without washing hands or changing gloves. Manager intervened. Corrective Action Taken Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

The following items in kitchen cooler: (Overnight temperatures ) :nCooked pork 49°. 49°. 50°. 50° nCooked rice 52°. 50°. Warning

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions

Food service employee unaware of correct cold holding and hot holding temperatures as required. nInspector informed employee. n(41° for cold holding. 135° for hot holding) Corrective Action Taken

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

Over stacked, over filled , covered , pans of cooked food during cooling Warning

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

Bag of frozen chicken in kitchen Hand wash sink. Moved by manager. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Gallon of milk stored in frontline Hand wash sink. Moved by manager. Corrective Action Taken Repeat Violation

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

Establishment has no Quaternary ammonium test strips available.