Country Ham N’ Eggs

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an unenclosed beverage container in a food preparation area .

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on table in the food preparation area.

Basic – Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic – Plastic container of frying oil stored on cook line floor

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then plate food on clean and sanitized plates. Explained to employee proper hand washing procedures. Employee washed hands. Corrected On-Site

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. Observed dishwasher handling soiled dishes than proceeded to handle and stack clean and sanitized dishes without washing hands.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at salad station hard boiled eggs (60F – Cold Holding) per operator not portioned or prep today per operator left in cooler overnight.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at salad station hard boiled eggs (60F – Cold Holding) per operator not portioned or prep today per operator left in cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (110F – Hot Holding); sausage links (98F – Hot Holding) on shelf above flat top at room temperature. Per operator less than 1 hour. Disused with operator about using TPHC. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand washing sink located in prep area.