Pick It Up

Basic – Bowl or other container with no handle used to dispense food

Bowl in flour. Operator removed. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Cookline. Operator removed. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Cookline utensils – water 83F and 90F. Operator moved back to stovetop to heat water to at least 135F. Corrective Action Taken

High Priority – Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands

Reviewed proper handwashing and employee properly washed hands. Corrected On-Site

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

Cookline – Raw shrimp stored behind cheese in upper section of open top cooler. nWalk in cooler – raw beef stored over ready to eat cooked eggplant. nOperator stored all items properly. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate – Clam tags not marked with last date served.

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

Provided handout to operator. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

By dish machine. Operator replaced. Corrected On-Site

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

2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site