Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed multiple employees engaging with food preparation with wristbands and watches. nAs a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic – Floor area covered with standing water in main kitchen area in dishwasher area by ice machine . Warning

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

Observed in main kitchen area over fryers and grill hood filters soiled with grease

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic – Standing water in floor drain/floor drain draining very slowly in main kitchen area in dish machine area. Warning

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

Observed in main kitchen area by office 2 door Reach in cooler raw Chicken over sliced Onions nEducated Person in charge and emailed Person in charge a copy of safe refrigerator storage

Person in charge removed raw chicken. Corrected On-Site Warning

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

Observed in Reach in cooler across from fountain Beverage machine Cole Slaw (56F – Cold Holding); Milk(51F – Cold Holding); Hard Boiled Eggs (55F – Cold Holding); Cheddar Cheese (53F – Cold Holding); Cut Lettuce (57F – Cold Holding)nPerson in charge stated that all food was in Reach in cooler from 1/15/24

Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge voluntarily discarded all food items. Warning

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

Observed in Reach in cooler across from fountain Beverage machine Cole Slaw (56F – Cold Holding); Milk (51F – Cold Holding); Hard Boiled Eggs (55F – Cold Holding); Cheddar Cheese (53F – Cold Holding); Cut Lettuce (57F – Cold Holding)nPerson in charge stated that all food was in Reach in cooler from 1/15/24

Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge voluntarily discarded all food items. Corrective Action Taken Warning