Healthy To Go

Basic – Cutting board stored next to handwash sink exposed to splash on the front line. The operator properly stored the cutting board. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees at the handwashing sink on the front line

The operator was emailed a employee handwashing sign. Corrective Action Taken

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

Observed cooked buckwheat (48F – Cold Holding); yogurt with cooked carrots (49F – Cold Holding); cooked white beans (47F – Cold Holding); baba ganoush (46F – Cold Holding); hummus (46F – Cold Holding); grape leaves with cooked rice (48F – Cold Holding); tabbouleh salad (50F – Cold Holding); yogurt (45F – Cold Holding); cooked celery root (46F – Cold Holding); cooked eggplant (45F – Cold Holding); cooked artichokes (45F – Cold Holding); quinoa salad (46F – Cold Holding); cooked green beans (46F – Cold Holding); cooked lentils with beets (46F – Cold Holding); cooked black eyed pea salad (46F – Cold Holding) in the reach in cooler at the front counter

The operator stated the above food items have been held in the unit for approximately 3 hours

The operator moved the above items to another cold holding unit. Corrective Action Taken Warning

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

The handwashing sink near the three compartment sink was block by a rack with clean dishes

The operator cleared the dishes from the sink. Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.