Basic – Ceiling tile missing. nBy hot water heater

Basic – Drain cover(s) missing

Mgr placed it on hole Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

One open drink in prep area, employee discarded it when she saw me, I talked to her about itCorrected On-Site Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Working with open foods

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

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

Shelf cart by prep cooler not in use, prep area and shelf under little ovens, shelf in big walk in cooler also

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

Plates not inverted, mgr inverted them Corrected On-Site

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

Mgr hanged it up Corrected On-Site Repeat Violation

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washed hands for 7 seconds after discarding her open drink and making a sandwich, explained and she washed again Corrected On-Site

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

50f mozzarella and yogurt on ledge cooler under ovens, employee placed them in reach in cooler, got to 41f, explained time as health control Corrected On-Site 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. For milk at self service, mgr wrote time Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Cleaner hanging by soda syrup boxes on rack, employee moved it Corrected On-Site

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

Around nozzles

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

Mgr here could not get his certificate

Intermediate – Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit

Mgr stated they don't take temperatures, his procedure states to do it

Portable fire extinguisher gauge in red zone. For reporting purposes only

By to rear door, bakery area