717

Basic – Food stored on floor

nFood stored on floor inside walk in freezer. Chef removed and properly stored items. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife's stored in between reach in coolers on cooks line. Employee removed knife's and placed at dishwasher. Corrected On-Site Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

nTongs hanging on oven door handle. Employee removed tongs and places at. Corrected On-Site Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board

nCloth stored underneath cutting on reach in cooler on cooks line. Employee removed cloth. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

nEmailed operator education packet. Corrective Action Taken

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nTorn gaskets inside reach in cooler on cooks line

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

nRaw chicken cold holding 47F

Raw ground beef cold holding at 47F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nRaw chicken cold holding 47F

Raw ground beef cold holding at 47F.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

nEmailed operator body fluid clean up sign. Corrective Action Taken

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

nNo chemical test kit at time of inspection.