Tosh Kitchen

Basic – No handwashing sign provided at a hand sink used by food employees

Sink in warewashing area.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden piece on wall by dish machine.

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

Underneath grill and oven door handle. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

On cooks line.

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

Cream at 50F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncream (50F – Cold Holding) item in reach in cooler on cooks line, standing water at bottom of cooler and the flip top was closed but the top part of cooler was not covered, cold air was sealing out of cooler. See stop sale.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At the end of cooks line with red hose attached. Repeat Violation Admin Complaint

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

Heavy whipping cream in reach in cooler on cooks line opened a couple days ago.

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

Interior reach in cooler on cooks line. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Cup in Handwash sink in warewashing area. Operator moved cup. Corrected On-Site