Hazels Brunch Bar

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

Basic – Buildup of food debris/soil residue on equipment door handles. Observed buildup on equipment door handles, gaskets

Basic – Floor soiled/has accumulation of debris. Observed buildup of grease on the floor next to the fryer though out kitchen.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 121F on stove.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food storage shelves nOutside of microwave waffle iron.

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Raw shell eggs over RTE tuna salad in make table no complete physical barrier between top and bottom.

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed corn on not commercially packaged placed on top of raw chicken in reach in freezer. Operator moved corn to upper shelf. Corrected On-Site

High Priority – Rodent activity present as evidenced by rodent droppings found. nObserved 2 rodent droppings in cabinet at front counter in the kitchen

Observed 3 rodent droppings behind reach in freezer chest located in hallway by restroom

Observed 1 rodent dropping behind steam well in kitchen

Observed 1 behind mop sink in the kitchen nObserved 1 underneath 3 compartment sink located in the kitchennOperator removed and cleaned areas.

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 operator bulletin. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed operator fill plastic container with water at the hand washing sink in the kitchen.