DON PAN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled egg (127F - Hot Holding) held in plastic quart container placed into steam table pan. Per operator, item has been held for less than 1 hour. Employee began reheating item to 165F. Reviewed time as a public health control option with operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen prep area. Operator provided. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink in kitchen prep area. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Quarts of chicken soup not date marked with the date item was thawed at kitchen reach in.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee prep utensils stored in 75F standing water at front counter prep area.

Basic - Working containers of food removed from original container not identified by common name. Working squeeze container of soy sauce and oil not labeled at cook line. Employee labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you shopping bags used to stored portions of French fries in reach in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled egg (88F - Hot Holding) held in plastic container on top of steam table for less than 1/2 hour. Operator voluntarily discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink right of back prep line. Operator provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at front counter.

Basic - Equipment in poor repair. Gasket on kitchen reach in cooler in disrepair/torn.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed 200 ppm. Operator corrected to 100 ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table. Operator relocated to bottom shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cold holding units require ambient thermometers.

Basic - Equipment in poor repair. Door gaskets torn on standing reach in cooler in kitchen

Basic - Food not stored at least 6 inches off of the floor. Box of unwashed oranges on the floor in walk in cooler. Manager picked up boxes Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shell eggs stored over sauce and potatoes- operator moved to lower shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored over steam table in kitchen area- operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Container of oil on floor- operator moved off floor. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored in a location that is exposed to splash/dust. Hot foods stored right next to Hand wash sink

Basic - Food stored on floor. Rice. Dry storage room

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 C.S.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by carton boxes

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen

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

Basic - Coffee machine and utensils location that is exposed to splash/dust.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen