Humble Wood Fire

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Drink on table above tortillas and cooking oil, spoke to manager about moving employee designated area to a different location on the bottom shelf. Manager moved drink. Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Designated employee shelf is at the top of the reach in cooler at the prep area spoke to manager about placing employee shelf on the bottom.

Basic – Equipment in poor repair

Cutting boards in kitchen prep area with multiple score marks. Repeat Violation

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

Flip top reach in cooler on cooks line the left door gasket is soiled.

Basic – Standing water in bottom of reach-in-cooler

Flip top reach in cooler on cooks line. Manager started cleaning out cooler during inspection. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. ncooked garlic sauce (74F – Cold Holding)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nsauce (45-46F – Cold Holding) in walk in cooler, manager stated she had the door open while cleaning and organizing cooler. Other items in cooler were 41F or below. ncooked garlic sauce (74F – Cold Holding) item in squeeze bottle on top of reach in cooler in corner of kitchen, item out of cooler for 4.5 hours see stop sale. Warning