Clock Restaurant

Basic – Equipment in poor repair

Gasket of reach-in freezer at end of cook line torn.

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

Condiment shelf in wait station

Area around nozzles of juice machine behind front counter. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored on shelf in kitchen. Manager turned containers over. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall beneath shelf in dish area.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee on cook line cracked eggs and proceeded to handle clean plates from cook line.

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

Employee in dish room handled dirty dishes from cook line and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

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

Raw hamburger stored over raw fish in walk-in cooler

Manager moved hamburger to bottom shelf. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Sausage stored on table next to stove: sausage (80F – Hot Holding). Manager stated item prepared 30 minutes prior to temperature being taken. Manager placed item on grill to reheat. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Sanitizer bucket stored on top of cooking oil on cook line. Manager placed cooking oil on shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Cutting board on reach-in cooler next to cook line stove

Deflector plate inside of dish machine. Repeat Violation