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

Walk-in cooler handle has build up on back side.

Basic – Employee with no hair restraint while engaging in food preparation

One employee on cook line with no hair protection. Employee put on hat. Corrected On-Site

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris

Floor under cooking equipment on cook line soiled. Repeat Violation

Basic – In-use utensil for not stored in a clean, protected location

At cook line handwash sink, whisk in plastic container stored under paper towels. Possible contamination from water dripping from hands. Employee moved whisk

Also, in top,section of salad reach-in cooler at cook line, scoop in shredded cheese has handle touching product. Operator removed scoop. Corrected On-Site

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

Multiple reach-in cooler and reach-in freezer gaskets soiled

Top of chicken hot holding unit on cook line has build up

In walk-in cooler, fan covers have build up. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler on cook line soiled.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

In walk-in cooler, unwashed cucumbers stored above bag of biscuits. Operator moved biscuits. Corrected On-Site

Basic – Water softener salt (food) stored in a location that is not clean and dry

In outside mechanical room, water softener salt stored on floor. Salt moved to proper storage. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F – Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F – Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Temperature 150f) on establishment disc thermometer, also used test strips- they did not turn black. Operator called for service. Corrective Action Taken Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw sausage patties stored above liquid egg.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F – Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.