Laki’s Restaurant

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling vents in prep area next to walk-in cooler.

Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area

Employee in kitchen chewing gum.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on prep table across from oven. Employee removed phone from table. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf across from ice machine.

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

Fan in prep area next to walk-in cooler

Shelf above prep table across from walk-in cooler.

Basic – Single-service articles not stored inverted or protected from contamination

Aluminum pan lids stored on shelf in back of kitchen. Manager turned lids over. Corrected On-Site Repeat Violation

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Hand washing sink in front of walk-in cooler.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall in dish area.

Basic – Worn, torn and/or soiled floors/carpeting

Floor underneath fryer greasy.

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 handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F – Cold Holding); ham (49F – Cold Holding). Employee stated item stored in cooler overnight.

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

Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F – Cold Holding); ham (49F – Cold Holding). Employee stated item stored in cooler overnight

nItems in kitchen reach-in cooler in front of pass through window: noodles (51F – Cold Holding); pork (50F – Cold Holding); chicken (52F – Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on cook line reach-in cooler stained

Ice bin across from walk-in cooler

Blade of can opener on prep table across from walk-in cooler. Repeat Violation

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

No paper towels or hand soap at hand washing sink across from oven. Repeat Violation