Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Both restrooms don't close all the way

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table, employee placed it on bottom shelf, and one open drink Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Working with open foods Repeat Violation

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Salads and cheese cakes, employee put labeled Corrected On-Site Repeat Violation

Basic – No Heimlich maneuver/choking sign posted. Corrected On-Site Repeat Violation

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

Plastic utensils, mgr closed bag, storage area, Corrected On-Site Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Faucet in triple sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses

In prep area

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw hamburger then she grabbed container with corn beef has, explained to her and she washed hands Corrected On-Site Repeat Violation

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

Raw pulled eggs on shelf above cold cuts in upright cooler, storage area, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

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

55f sour cream in triples container, prep unit, employee placed them in reach in cooler Corrective Action Taken

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 eggs, employee placed time on Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Windex on shelf above bottle drinks, storage area, mgr moved it Corrected On-Site Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+200 ppm chl in bucket, test strip turned very dark blue and then white, mgr diluted it to 100 ppm Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket Repeat Violation

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk opened on Tuesday, in back storage cooler Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Box on hand sink by cook line, employee moved it Corrected On-Site

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

Hand sink by cook line, employee placed one 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

One new employee here