EGGS UP GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (45F - Cold Holding); tomato slices (46F - Cold Holding) manager states they had the door open due to a delivery 30 minutes prior to inspection, opened freezer door to rapid chill Corrective Action Taken

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. Milk opened Saturday not date marked. Manager put date mark Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat biscuits in walk in cooler. Crab cakes over biscuits in cook line drawer cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack wet nesting. Corrective Action Taken

Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on prep table had stickers still on them, remove stickers prior to washing. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops sitting in mop sink. Manager hung to dry Corrected On-Site