Bridges

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink on the cook line and the bar area.

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

Pork thawing in standing water

Chef placed the pork under running water. Corrected On-Site Repeat Violation

High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale

All the following items were stored in the walk-in cooler

Open deli turkey date marked 9/13

Garlic in oil date marked 6/7

Beef ribs date marked 10-2

Chef discarded all the items.

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

Employee touched their face then clean plates without washing their hands

Employee removed the plates and washed their hand. Corrective Action Taken

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw ground beef stored over beef steak in the reach in cooler on the cook line

Chef placed the ground beef below the steak. 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

All the following items were stored in the walk-in cooler

Open deli turkey date marked 9/13

Garlic in oil date marked 6/7

Beef ribs date marked 10-2

Chef discarded all the items. Corrective Action Taken

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

All the following items were stored in reach in cooler in the front counter area.n (52F – Cold Holding); Sausage (51F – Cold Holding); Cheddar cheese (50F – Cold Holding); Cut tomatoes (51F – Cold Holding); Leafy greens (55F – Cold Holding); Raw shell eggs Ambient (56F – Cold Holding); Pooled eggs (49F – Cold Holding); Swiss cheese (48F – Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours

Chef discarded the items.

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

All the following items were stored in reach in cooler in the front counter area.n (52F – Cold Holding); Sausage (51F – Cold Holding); Cheddar cheese (50F – Cold Holding); Cut tomatoes (51F – Cold Holding); Leafy greens (55F – Cold Holding); Raw shell eggs Ambient (56F – Cold Holding); Pooled eggs (49F – Cold Holding); Swiss cheese (48F – Cold Holding). Chef stated the items had been stored in the reach in cooler for more than 4 hours

Chef discarded the items. Corrective Action Taken Warning