Basic – Damaged/spoiled/recalled food not properly segregated

nBottom shelf of prep table on cooks line

a. #10 can of marinara sauce Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored on shelf above prep table on cooks line. Repeat Violation

Basic – Equipment in poor repair

Bottom shelves of prep table is rusted.

Basic – Food stored on floor

Three 5 gallon containers of pickles stored on floor in walk-in cooler

Employee removed from floor and stored on pallet. Corrected On-Site Repeat Violation

Basic – Light not functioning in warewashing area.

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

Gaskets on reach-in cooler doors on cook line soiled with debris. Repeat Violation

Basic – Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

Basic – Walk-in cooler blue shelf has pitted the surface.

High Priority – Dented/rusted cans present. See stop sale

Bottom shelf of prep table on cooks line

a. #10 can of marinara sauce Repeat Violation

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

Upright refrigerator at 11:20am operator moved items upright freezer in warewashing area. Re temped at 11:55am na. cooked chicken wings (49F – Hot Holding) 42f Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener used more than 4 hours ago soiled.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Two spray bottles located on bottom shelf of prep table on cooks line and on shelf next to upright refrigerator containing toxic substance not labeled. Repeat Violation