Buttermilk

Basic – Buildup of food debris/soil residue on equipment door handles

Observed rusted shelving in the walk in cooler

Observed black build up on the gaskets for the walk in cooler.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed the ceiling tiles in the kitchen and dish wash area with black build up.

Basic – Outer openings not protected with self-closing doors

Observed back exterior door not self closing

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed wet wipe cloth stored on the front counter

Operator place clothes in sanitizer bucket. Corrected On-Site

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

Observed in the standing reach in cooler in the kitchen: Milk (46F – Cold Holding); Heavy cream (47F – Cold Holding)nOperator stated they had been out of the fridge for use

Operator place them on a higher shelf to cool faster. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Observed no written plan for baked goods using homemade cream cheese

Emailed operator the TPHC sheet and instructions.