Patrick’s 1481

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

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine reading 00ppm chlorine. Chef replaced the empty container of sanitizer and ran the machine several times, new reading 100ppm chlorine. Corrected On-Site Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee picked an item of the floor them handed clean equipment without washing their hands

The employee properly washed their hands. Corrected On-Site Warning

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

Raw fish stored over ready to eat sauces and soup in the walk in cooler. nChef removed the fish. Corrected On-Site Warning

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

The following items were stored stacked above the fill line of the pans in the top section of the make table in the back preparation area Cooked penne (53F – Cold Holding); Cooked fettuccine (54F – Cold Holding); Cooked potatoes (55F – Cold Holding); Cheddar cheese (53F – Cold Holding). Chef stated the items had been in the reach in cooler for approximately 30 minutes

Chef placed the items in the bottom section of the reach in cooler

Cooked onions (68F- Cold Holding); Butter (67F – Cold Holding) stored at room temperature on the cook line. Chef stated the items were stored at room temperature for approximately 1 hours

Chef placed the items in the reach in cooler n Corrective Action Taken Repeat Violation Admin Complaint