Basic – Accumulation of debris on exterior of warewashing machine

Observed debris build up on the top of the warewashing machine.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed dust and grease build up on multiple ceiling vents and tiles in the establishment

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Observed an employee drink on the kitchen prep table.

Basic – Uncleanable knife block in use to store knives

Observed an unclean-able wooden knife block in the kitchen.

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Observed employee wash hands for less than 10 seconds

Had employee rewash their hands. Corrected On-Site

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 answered a phone call and then picked up a pizza spatula without washing their hands

Had employee rewash their hands. Corrected On-Site

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

Observed raw chicken eggs stored over ready to eat sauces in the walk in cooler

Operator removed the eggs. Corrected On-Site

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

Observed in the make table: Chopped tomatoes (46F – Cold Holding). Chopped tomatoes were stored above the fill line

Operator stated it had been out for approximately 1hr

Operator placed food in the reach in cooler

Observed on the cook line: Garlic in oil (56F – Cold Holding);nOperator stated it had been out for approximately 1hr

Operator placed garlic in a reach in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed on the pizza heat table: Cheese pizza (80F – Hot Holding)nOperator stated it had been out for approximately 1hr

Operator reheated pizza to 145F and turned on the heat lamp/table. Corrective Action Taken

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

Observed black build up on the can opener.