Newk’s Eatery

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

Employee drink cup on prep table in back prep area of kitchen. Drink discarded. Corrected On-Site

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

Clean storage pans stored on rack/shelf near dish area. Manager removed pans to be washed again. Corrective Action Taken

Basic – Equipment in poor repair

Multiple plastic handles for reach in cooler drawers in front kitchen are cracked/broken.

Basic – Floor area(s) covered with standing water

In dish area. Manager states maintenance company has been contacted to repair lines in walls. Corrective Action Taken Repeat Violation

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Multiple items in self service coolers and at cashier stand are missing pieces of information. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth on prep table in back prep area. Towel removed. Corrected On-Site

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination

Multiple food items stored on table in middle of dining area are not protected. Items removed from dining area. Corrected On-Site

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

In walk in cooler, two pans of chicken salad prepared yesterday and stored overnight 44F. Chicken salad discarded.

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

In walk in cooler, two pans of chicken salad prepared yesterday and stored overnight 44F. Chicken salad discarded. nIn walk in cooler, pan of steak 48F. Steak pulled out of walk in cooler and placed in prep area 30 minutes prior. Steak placed back into walk in cooler to cool. Corrective Action Taken Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Establishment holds multiple items on time but does not have a written procedure. Inspector emailed Time as Public Health Control Paperwork. Corrective Action Taken Repeat Violation