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

In kitchen, ice machine has pink and black mold-like substance on front of deflection plate.

Basic – Covered waste receptacle not provided in women's bathroom

No covered receptacle for handicap stall in woman's restroom.

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

At dish area, plastic containers stacked before air drying. Repeat Violation

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

At front counter area, gaskets on cream cheese reach-in cooler soiled

At dining room coffee station, interior of cabinet below microwave soiled. Repeat Violation

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

At make line, two sanitizer containers stored on prep counter. Operator moved to proper storage. Corrected On-Site

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

At coffee station in kitchen area, coffee filters out with no protection

At drink station at make station, plastic lids not inverted. Operator moved all items to,proper storage. Corrected On-Site

Basic – Stored food not covered

At coffee station in kitchen, coffee in filter stored on counter not protected. Coffee moved

At end of make line, rack of bread, bread on top,tray not protected. Operator moved bread below top tray. Corrected On-Site Repeat Violation

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

In cold rail at egg station, cut melon fruit cup (47F – Cold Holding). Items placed In service 4.5 hours earlier.

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

In cold rail at egg station, cut melon fruit cup (47F – Cold Holding). Items placed In service 4.5 hours earlier. Repeat Violation Admin Complaint

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

At front counter, individual quiches have no time tracking. Employee stated quiche has been put approximately 30 minutes.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In warmer at egg station, egg whites (123F – Hot Holding). Eggs placed in warmer 2.5 hours earlier. Operator voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

In cream cheese reach-in cooler at front counter area, thermometer broken. Operator had employee place new thermometer in reach-in cooler. Corrected On-Site

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

In kitchen, can opener blade has build up. Operator moved to be cleaned. Corrective Action Taken Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In bottom reach-in cooler drawer on make line, chicken prepared yesterday with no date.

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

Some SafeStaff certificates are photocopies.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Handwash sink in kitchen, 70f after running several minutes.