Germain’s Chicken Sandwiches

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

Coffee drink on shelf next to squeeze sauce bottles on cooks line, operator moved 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

Personal purse/bag hanging on shelf holding Togo items in kitchen, employee moved bag. Corrected On-Site

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

Plastic containers on clean shelf.

Basic – Equipment in poor repair

Cutting board on cooler on cooks line with deep cut marks

Reach in cooler on cooks line the gasket is torn.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden piece holding items up off of floor by swinging kitchen door.

Basic – Single-service articles improperly stored

Plastic cups on floor in office delivered yesterday.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken over raw shell eggs in reach in cooler near dish machine.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nmelted butter (79-121F – Hot Holding) 2 containers one on flat top and the other in container on the top shelf on cooks line. Spoke to operator about using time as a public health control or keeping items hot or cold.

High Priority – Toxic substance/chemical improperly stored

Multiple bottles of chemicals over box of ketchup bottles, operator stated they no longer use the ketchup so she discarded bottles. Corrected On-Site

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer bucket at prep, when tested the strip turned black then white indicating the solution is way too strong. Employee redid bucket and tested at 100ppm. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink in disrepair in kitchen, operator stated the pipe is spraying water when turned on. Repeat Violation Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Paper towels and soap missing from Handwash sink at front counter, operator restocked Handwash sink.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Chicken wings and chicken thighs made previous day no date.