The Breakfast House

Basic – Accumulation of black/green mold-like substance in the interior of the ice bin

Ice bin in the wait station area soiled.

Basic – Equipment in poor repair

Exterior door of the stand up reach in cooler in the back wait station area rusted.

High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee coughed into their hands and handled clean dishes without washing their hands. Employee washed their hands and rewashed the dishes. Corrected On-Site

High Priority – Employee washed hands with no soap

Employee rewashed their hands. Corrected On-Site

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 and the time removed from temperature control cannot be determined. See stop sale

Sausage and potatoes stored on time as a public health control on the cook line with no time marks. Employee stated the items had been on time for approximately 30 minutes

Employee place time marks on the items. 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

Emailed handouts to the operator.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottles containing cleaning fluid not labeled

Manager labeled the bottles. Corrected On-Site