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

In use utensils stored in room temperature standing water on the cook line

Employee removed the utensils to be sanitized. Corrective Action Taken

Basic – Time/temperature control for safety food thawed in an improper manner

Ground beef thawing at room temperature on a speed rack next to the cook line

Employee placed the ground beef in the reach in cooler. Corrected On-Site

Basic – Uncleanable knife block in use to store knives

Owner removed and sanitized the knives and discarded the knife block. Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Air conditioning handler leaking water on the floor next to the two compartment sink in the kitchen.

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

Employee handled their phone then clean utensils without washing their hands

Employee removed the utensils to be sanitized and washed their hands. Corrected On-Site

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

Raw sausage stored over butter in the stand up reach in cooler in kitchen

Employee removed the sausage. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Flats of raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperature for approximately 1 hour

Employee placed the eggs in the reach in cooler. nEmailed and reviewed time as a public health control form with the owner. Corrective Action Taken

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

Floor mixer head in the kitchen soiled.