Starving Like Marvin #2

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

Basic – Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Could not find it Corrected On-Site

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

Employee drink on shelf above can foods on storage shelf, employee moved it Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Jacket above sauces on storage shelf, employee moved it Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

Gave one Corrected On-Site

Basic – No copy of latest inspection report available

Manager came and had to call someone to give to him Corrected On-Site

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

Base of faucet in triple sink

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

By cook line, employee discarded it Corrected On-Site Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

White powder in bulk container by cook line Repeat Violation

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

10 ppm chl in triple sink, employee added more chlorine, 50 ppm Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employees cracked eggs then changed gloves and grabbed toast, explained to him and he washed hands Corrected On-Site

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

Washing hands for 7 seconds in between raw eggs and ready to eat, explained to employee and he is washing properly Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw wings on shelf above raw seafood in reach in cooler, raw shelled eggs on shelf above raw seafood upright cooler by storage shelf

High Priority – Shell eggs in use or stored with cracks or broken shells. nEmployee removed them Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

60f shelled eggs on counter, explained time as public health control, employee write time on Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

88f cooked potatoes, on counter, 95f sausage on tray, explains time as public health control, employee write time on Corrective Action Taken

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

Emailed one Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Spatula in it, hand sink by ice machine, employee removed it Corrected On-Site Repeat Violation

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

For new employee Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Yellow substance, cleaner by employee Repeat Violation