Basic – Carbon dioxide/helium tanks not adequately secured

In liquor closet

Basic – Dishmachine has no data plate/operating specifications.

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

Basic – Food stored on floor. Case of oil on floor in dry storage Corrected On-Site Repeat Violation

Basic – Ice scoop handle in contact with ice. Ice scoop in ice machine. Operator removed Corrected On-Site

Basic – Old labels stuck to food containers after cleaning. On cambro at dish station Corrected On-Site

Basic – Single-service articles improperly stored. Case of portion cups on floor in dry storage Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to drynIn bucket.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over raw deli meat in walk in cooler. Raw beef over cooked chicken in drawer under cookline Warning

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk in cooler. Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Compound butter from October. Operator discarded Corrective Action Taken

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook cracked shell eggs then handled clean equipment without changing gloves and washing hands. Operator coached employee on proper handwashing and glove changing procedures.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In single door cooler on cook line potatoes (50F – Cooling); cooked pasta (52F – Cold Holding); heavy cream (49F – Cold Holding); cut melon (49F – Cold Holding); falafel mix (49F – Cold Holding); compound butter (49F – Cold Holding) -operator states in unit overnight. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions ( 70F- Cold Holding); butter portions (70F – Cold Holding) at front counter sitting at room temp. Operator states less than 4 hours. Will place on time control plan nIn single door cooler on cook line potatoes (50F – Cooling); cooked pasta (52F – Cold Holding); heavy cream (49F – Cold Holding); cut melon (49F – Cold Holding); falafel mix (49F – Cold Holding); compound butter (49F – Cold Holding) -operator states in unit overnight. Stop sale issued. Corrective Action Taken Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.