On Swann

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nInterior of ice machine has buildup of black-mold like substance.

Basic – Food stored on floor

nBoxes of food stored on floor inside walk in freezer. Chef removed items from floor and properly stored it. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.

Basic – Old labels stuck to food containers after cleaning

nOld labels stuck on clean dishes. Manager discarded dish. Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

nEmployee drink stored inside reach in cooler on cooks line.

Basic – Wet mop not stored in a manner to allow the mop to dry

nWet mop sitting inside mop sink preventing proper air drying. Chef properly stored mop. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

nSanitizer bucket stored on floor on cooks line. Chef removed bucket from floor and properly stored it. Corrected On-Site

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

nShelled eggs cold holding at 80F

Rice ball cold holding at 69F.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nnButter held on time as a public health control has no time stamp. Repeat Violation

Intermediate – Clam/mussel/oyster tags not marked with last date served.

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied.

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.

Intermediate – Manager or person in charge lacking proof of food manager certification.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nEmailed operator a copy of employee health agreement. Corrective Action Taken

Intermediate – No soap provided at handwash sink

nNo soap at hand washing sink on cooks line. Manager placed soap at hand washing sink. Corrected On-Site