Green Owl Restaurant

Basic – Dish washer eating in dish area next to dish machine

Dish washer went into dining room to finish eating. Corrected On-Site

Basic – Single-service forks not stored inverted or protected from contamination, in wait station

Waitress inverted.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Cook broke raw unpasteurized shell eggs and then touched clean utensils , ham and turkey without washing hands and putting gloves on

Reviewed proper hand washing with cook. He washed his hands. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Cook touched ham and turkey for sandwiches with bare hands removed a tray from underneath and put items back in flip top cooler

Sandwich cook plated toast with bare hands

Reviewed wearing gloves with cook and sandwich cook

They then washed hands and put gloves on. Corrected On-Site Repeat Violation Admin Complaint

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

nPotatoes (117°F-120°F – Hot Holding) cooked one hour ago. Potatoes were left out on kitchen counter

Cook reheated potatoes to 174°F and left on grill for hot holding. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Ambient cooling at room temperature

Canned Corned beef 82°F 10:00am cooling on kitchen counter at cook line. Canned Corned Beef 82°F, 10:30 cooling on kitchen counter at cook line

Cook stated can was opened 2 hours ago. Cans are kept at room temperature

Cook placed corned beef in refrigerator, corned beef must reach 41°F within the next 2 hours.