East End Eatery

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Dead roaches on sticky pads in main kitchen and side storage room. Repeat Violation

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

Coffee cup on prep table on cooks line, employee discarded drink. Corrected On-Site

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

Carton of cigarettes on prep table of cooks line, employee moved. Corrected On-Site

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

Chest reach in freezer gasket next to door to dining/kitchen. nReach in cooler on cooks line part where gasket meets cooler when closed.

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

Employee washed knife then continued to cut fruit.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

100ppm, operator added more quaternary ammonia, retested at 250ppm. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncheeses (55,58F – Cold Holding); tomato mix (67F – Cold Holding) items out on table for 2 orders previous too inspection, employee placed back in cooler. Retemped items cheeses 43,46, tomato mix 56. Corrective Action Taken

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

Interior oven on cooks line. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Hanging on chemical rack, employee labeled as degreaser. Corrected On-Site