Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach in cooler on cookline has an ambient temperature of 51F. Unit is missing pans on top portion that could possibly affect air flow. Most items in unit are being held using Time as a Public Health Control (TPHC)

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Drink on shelf over steam table on cookline. Moved during this inspection. Corrected On-Site Repeat Violation

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

Male employee on cookline. Beard guard was put on during this inspection. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Several plastic pans on cookline.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in water at 127F in server station. Manager removed utensils. Corrective Action Taken Repeat Violation

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

Hood filters soiled with dust over ovens near break room.

Basic – Stored food not covered

Case of bread dough in walk in freezer not covered. Manager covered during this inspection. Corrected On-Site

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

Male employee wiped hands on apron then touched clean dish without changing gloves and washing hands. nMale employee placed dirty pans in ware wash area then continued to put on gloves and prepare food without washing hands. nManager spoke to employee.

High Priority – Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Male employee on cookline with cuts on hands with no cover. Employee added two bandaids and gloves to hands. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Stop sale issued on tomatoes and cheddar cheese for being above 41F, manager stated items were in reach in cooler overnight.

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

In reach in cooler on cookline: tomatoes 46F. Beef 50F. Cheddar cheese 50F. Shredded cheese 46F. Ice added to cheese that was placed in cooler today. Temperatures taken 45 minutes later then beef 50F. Shredded cheese 41F ice added to beef after second temperature taken. Stop sale issued for cheddar cheese and pan of tomatoes. Repeat Violation Admin Complaint

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

Interior of oven near break room has food debris. nInterior of reach in cooler on cookline soiled with food debris. nInterior of reach in protein cooler soiled with food debris. nInterior of microwave soiled with food debris. Repeat Violation