Tin Cup Chalice

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Spatulas on cook line stored in standing water,101F.

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

Front of coffee machine in wait station. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Containers stored on shelf at end of cook line.

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

Shell eggs stored over pasteurized egg whites in walk-in cooler across from office. Manager placed Shell eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.

High Priority – Toxic substance/chemical improperly stored

Sanitizer spray bottles stored next to go cup lids in wait station. Manager moved spray bottles to area away from single service items. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cuttings board on reach-in cooler across from cook line grill stained

Blade of can opener on prep table in front of walk-in cooler.

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

No measuring device for high temperature dish machine in dish area.

Intermediate – No soap provided at handwash sink

No soap at hand washing sink in bar area.