Happy Grilled Cheese

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Employee restroom

Basic – Carbon dioxide/helium tanks not adequately secured

Front counter

Basic – Clean equipment/utensils not stored at least 6 inches above the floor

Lid for fryer, employee placed it on shelf Corrected On-Site

Basic – Clean utensils or equipment stored in dirty drawer or rack

Container for utensils by grill

Basic – Floor soiled/has accumulation of debris

Along wall under triple sink and under cooking equipment,

Basic – Hole in or other damage to wall

By door next to stairs Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

By ice machine

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

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

Basic – Outer openings not protected with self-closing doors

Rear

Basic – Reuse of single-service or single-use articles

Clean avocados placed in same box that they came in dirty, employee removed them Corrected On-Site

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 swiping then he got gloves to grab bread for sandwich, explained to employee and employee washed hands Corrected On-Site

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

60f cheese stick by cook line, employee placed it in freezer Corrective Action Taken 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

80f cooked onions, no time no procedure, employee wrote them on procedure and wrote time on Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed.n+400 ppm quat in triple sink, very dark green strip, employee diluted it to 300 ppm Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. nFor triple sink

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed one Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. nIce in it

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

Employee restroom

Intermediate – No soap provided at handwash sink

Employee restroom

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Blank procedure, employee filled it up Corrected On-Site