Green Owl

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine just inside kitchen door across from toast station – operator cleaned and sanitized during inspection. Corrected On-Site

Basic – Garbage on the ground and/or pad around dumpster- Operator notified landlord about shared dumpster area. Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing from hot line and dish area hand sinks – operator provided signs Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler. Hot line make table.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked 2 raw eggs and then touched clean utensils and hash brown potatoes without changing gloves. Operator discarded potatoes and instructed employee to remove gloves, wash hands. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – egg salad (52F – Cold Holding); Swiss cheese (51F – Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours – see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – egg salad (52F – Cold Holding); Swiss cheese (51F – Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours – see stop sale

nHot line prep table – raw shell eggg (70F) held out at room temperature under 2 hours – operator moved to reach in cooler. Reviewed and emailed copy of time procedures to operator. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed poster with operator. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by garbage can. Pitcher and mop bucket – operator removed. Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink.