VICTORIA'S RESTAURANT

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared a table of dirty dishes and then delivered plates of food without stopping to wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler on cook line deli ham (45°F - Cold Holding); feta (47°F - Cold Holding); sliced cheese (56°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cut lettuce (48°F - Cold Holding). Operator stated that the unit had been stocked that morning. Operator placed bags of ice over each item to reduce temperature. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On cook line. Raw shelled eggs and pooled eggs do not have time mark. Operator stated that the eggs were placed out at 7:30 at marked to reflect. In service area and on tables. Butter 74°F does not have time markings. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has an accumulation of mold like substance Repeat Violation

Basic - Food stored on floor. In the kitchen. Bag of potatoes on the floor. Operator moved to adjacent shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink next to restrooms

Basic - Single-service articles improperly stored. Single service items stored on floor in room behind dish area. Operator moved some of the boxes during inspection. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook break raw shell eggs and then start other tasks without stopping to remove gloves and hand wash, corrected and reeducated. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole shell eggs and pc butter, both items on time plan but not time marked when brought from coolers, both corrected. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook go to 3 compartment sink to wash hands, reeducated and corrected. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer used previous day, soiled. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Portion control cup in feta cheese in reach in cooler. Rust shelving in walk in cooler

Basic - Dead roaches on premises. Dead roach observed in back room behind menu keypad, area cleaned and roach discarded. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles missing or in need of repair in prep and kitchen area., walls, floors and ceiling in need of cleaning under and behind equipment through out location. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line inane in back room in need of cleaning. Gaskets on make table in need of cleaning.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door with gap and bottom, 1 dead roach present behind the menu keypad in back room. Repeat Violation Warning