Basic – Single-service articles improperly stored. Boxes single service cups stored on floor in separate dry goods storage room outside of kitchen.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked oatmeal (119F – Hot Holding); cooked egg and vegetables omelette (94F – Hot Holding); cooked egg omelette (102F – Hot Holding) cooked oatmeal (119F – Hot Holding) for 3.5 hours per operator. Operator states all items hot are discarded after four hours, spoke with operator about updating time as a public health control form to include oatmeal. Operator turned up heat on oatmeal for immediate corrective action, and wrote all hot items on time as a public health control form.. Corrected On-Site

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Sink and Surface cleaner sanitizer test kit used to check triple sink, quaternary used.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Corrective Action Taken