WHISK AND GRIND

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing in unisex restroom. Operator stocked Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are spotting.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters in rear dry storage closet does not have date of last service

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Drywall ceiling hanging in rear storage area

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service station. Returned to dish area Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on the floor in kitchen. Operator provided a physical barrier Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bin of ice near service window sour cream (47F - Cold Holding). Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Over aprons and paper towels in closet next to office. Operator moved Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had machine installed 2 days ago, installer did not provide any test strips, operator ordered and is picking them up today. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Went over with operator, printed and filled out Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in working coolers on cook line not segregated from customers food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main flip top Reach in cooler on cook line. cut tomatoes (44F - Cold Holding); shredded cheese (44F - Cold Holding). Operator applied ice to reduce temperature Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in steam well. sausage (117F - Hot Holding). Operator reheated to 176°F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at triple sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance behind deflector plate

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors are not self closing and tight fitting

Basic - Building components, attachments or fixtures in poor repair. Ceiling tiles not smooth and cleanable in food preparation and storage areas. Floor tiles in disrepair. Unsealed concrete in dry storage closet

Basic - Light not functioning. In kitchen area

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in kitchen. Provided operator with signage Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket solution over 500 ppm. Operator remade. New test at 200ppm Corrected On-Site