C Est La Vie

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

Employee removed the knives to be sanitized.n Corrective Action Taken Repeat Violation

High Priority – Server handled soiled dishes or utensils and then picked up plated food without washing hands

Employee was informed and washed their hands. Corrective Action Taken

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

Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. nEmployee stated the cheese had been stored in the reach in cooler for 1 hour

Manager placed the cheese in the bottom of the reach in cooler. Corrective Action Taken Repeat Violation

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Wiping cloth sanitizer solution reading +200ppm chlorine. nManager replaced the solution, new reading 100ppm. Corrected On-Site

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment is using ROP for cooked sauces and soups with no variance

Emailed and reviewed all information. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Employee used the hand washing sink on the cook line to rinse a utensil

Employee was informed and removed the utensil to be sanitized. Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Provided the operator with the form, the operator filled out the form before the end of the inspection. Corrective Action Taken

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment is using ROP for raw meat and cooked sauces and soup with no Haccp

Emailed and reviewed all information. Warning