Latitudes

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks in front of walk-in cooler

Manager placed chain through tanks. Corrected On-Site

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

Employee working in pass through window.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup around door of walk-in freezer.

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on cook line oven handle.n Manager placed tongs on top of oven. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

No hand washing sign at cook line hand washing sink.

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

Hood vents over cook line grill

Gasket of server line reach-in cooler

Fan covers in walk-in cooler.

Basic – Working containers of food removed from original container not identified by common name

Containers stored under prep table in prep area next to walk-in cooler. Manager placed proper labels on items. Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

Tongs stored in 117F water on cook line grill

Manager turned up heat to heat up water. Corrective Action Taken Repeat Violation

High Priority – Non-food grade paper/paper towel used as liner for food container

Towel lining fish stored in cook line grill drawer. Employee removed towel. Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish stored over cut tomatoes in reach-in cooler across from cook line grill

Employee placed fish in bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

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

Items in reach-in cooler across from cook line grill: tomatoes (48F – Cold Holding); turkey (47F – Cold Holding); cheese (48F – Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F

nItems in walk-in cooler: goat cheese (44F – Cold Holding); salmon (45F – Cold Holding); cheese sauce (44F – Cold Holding). Manager stated employees had door propped open earlier. Manager opened door to walk-in freezer to reduce temperature of walk-in cooler, salmon (42F – Cold Holding); goat cheese (42F – Cold Holding); cheese sauce (42F – Cold Holding). Corrected On-Site

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

Cutting board on reach-in cooler across from cook line oven

Blade of can opener on prep table in front of walk-in cooler

Behind deflector plate of ice machine.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

No measuring device for dish area dish machine.