Mattison’s 41

Basic – Accumulation of a green mold-like substance in the interior of the ice machine. Repeat Violation

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

Observed an open employee beverage on a cutting board on the cook line

The employee discarded the beverage. Corrected On-Site Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed an employee engaged in food preparation wearing a watch. Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting in the dessert/pizza prep area.

Basic – Ice bucket stored on floor between uses near the ice bin at the server station.

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

The operator properly stored the tongs. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observed utensils stored in 81F standing water on the cook line

nObserved an in-use scoop stored in 98F standing water at the server station.

Basic – Multiple cutting board have cut marks and are no longer cleanable in the kitchen and prep areas.

Basic – Old labels stuck to food containers after cleaning in the dessert/pizza area.

Basic – Single-service articles improperly stored

Observed boxes of plastic utensils and cups stored on the floor on the 2nd floor of the storage building. Repeat Violation

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

Observed raw egg whites and raw shell eggs stored over berry compote and whipped cream in the dessert reach in cooler

The operator properly stored the raw egg products. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler

The operator discarded the above foods. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler

The operator discarded the above foods. Corrected On-Site

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

Observed cut tomatoes (50F – Cold Holding) stored in a double pan in the pizza prep reach in cooler

The operator placed ice on the tomatoes. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Observed an employee fill a pot with water from the handwashing sink near the entrance to the cook line.

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

The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Observed quinoa removed from the freezer and not properly date marked in the walk in cooler

nObserved cooked beef brisket removed from the freezer and not date marked in the pizza prep reach in cooler.