Uptown Market & Deli

Basic – Carbon dioxide/helium tanks not adequately secured

Several unsecured in the bar area

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Large silver pans on shelf near walk in cooler

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Open beverage stored on a can of tomato in back storage area, employee open beverage on top of microwave, employee moved beverages Corrected On-Site

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

Employee back pack stored with dry storage food items

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet clean food containers stored on shelf near microwaves

Basic – Floor area(s) covered with standing water

Standing waster in Server area and ware washing area

Basic – Food storage container/container lid cracked or broken

A few cracked clear food storage containers

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on Oven door handle, employee moved tongs Corrected On-Site

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

Utensils stored in standing water 88F, employee removed utensils Corrected On-Site

Basic – Stored food not covered.n Ice in bar area, employee covered ice Corrected On-Site

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

Water leaking at Prep sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloths Stored on prep tables in kitchen area

Basic – Working containers of food removed from original container not identified by common name

Unlabeled containers with white powdery substance, employee labeled containers sugar, flour and panko breading during inspection Corrected On-Site

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

Raw shell eggs 1/2 tray stored over butter and half and half cream, employee properly stored food items Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Egg wash 66F stored in bin of melted ice, employee put egg wash in the reach in cooler to cool and placed a new container of egg wash on prep line.n Warning

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

Cooked liver hot holding 100F- food item stored on stove. Employee put liver back in oven to cool. nnCajun cream 91-104F- food items stored in a squeeze bottle in server area, manager directed employee to put Cajun cream sauce into steam table to reheat nncooked potatoes (106F- Hot holding) garlic in oil (102F Hot holding) stored on counter in kitchen area Warning

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

Food debris on Can opener blade

Intermediate – Handwash sink used for purposes other than handwashing

Knife stored in hand wash sink, employee moved knife Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink on cooks line, employee stocked paper towels Corrected On-Site