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

On spices, employee moved it Corrected On-Site

Basic – Ceiling tile missing

A panel missing in food storage area

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink at front counter area

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

Jacket on shelf above clean pans, front counter shelving

Basic – Food storage container/container lid cracked or broken

Cracked container for flour

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

Fan at front counter, gasket in upright cooler at dining area

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Vents in upright cooler and shelf in another upright cooler, storage area Corrected On-Site

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

To go trays not inverted, coffee filter out of bag, employee placed them in bag and inverted trays Corrected On-Site

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

Base of faucet in triple sink

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

0 ppm chl in bucket, employee placed some, 100 ppm

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

Mgr grabbed raw chicken then changed gloves and mashed the potatoes, explaining to him and she washed hands Corrected On-Site

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

Raw bacon on shelf above potatoes, explained to him and he rearranged Corrected On-Site

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

Uncooked sausage on shelf above raw bacon, mgr rearranged upright cooler Corrected On-Site

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

105-122f potatoes, employee voluntarily discarded them, explained time as public health control Corrected On-Site

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 Monday,

Intermediate – Nonfood-grade basting brush used in food

Metal trim for basting

Intermediate – Spray bottle containing toxic substance not labeled

Cleaner per mgr, labeled Corrected On-Site