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

Employee drink on kitchen prep table next to food. Employee removed Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on prep table next to food. Employee removed Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with bracelet on wrist in kitchen area

Basic – Floor soiled/has accumulation of debris

Under make table reach in cooler on cook line

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

1 pan cooked wings (45-50F – Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning

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

Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize Corrective Action Taken Warning

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

Observed employee preparing food remove hat on head and touching hair and clothing and put on gloves and continue preparing food with out hand wash. Reviewed with manager Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize Corrective Action Taken Warning

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

Cooked sausage (91-98F – Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. nn1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F – Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding

n1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F – Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items

n1 pan cooked wings (45-50F – Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning

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

1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F – Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding

n1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F – Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. Warning

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

Cooked sausage (91-98F – Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. Warning