JOE'S GRILL TAKEOUT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in chest freezer, raw brisket stored over ready to eat mozzarella cheese.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen area, no paper towels provided.

Basic - In-use ice scoop stored on soiled surface between uses. In kitchen, ice scoop stored on top of ice machine. Operator moved ice scoop to.

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

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

Basic - Ceiling tiles missing in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Cases of plastic bottle water on floor behind front counter.

Basic - Hole in or other damage to wall in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in low boy cooler at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees throughout establishment. Operator placed signs during inspection. Corrected On-Site

Basic - Storage shelves have accumulation of soil residues in kitchen. Operator cleaned during inspection Corrected On-Site

Basic - Food stored on floor. Partial bag of rice on floor under prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in container of standing water on cold line. Employee dumped water and replaced tongs. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket reading 50ppm chlorine. Employee remade bucket to proper 100ppm. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cash and proceeded to grab a Togo plate to serve a customer without removing gloves nor washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Lamp - ; Cooked chicken (125-127F - Hot Holding). Per Manager food item in unit less than 4 hours. Chef reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.pots and pants stored in hand washing sink. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site

Basic - 1) Container of oil stored on floor in kitchen. 2) Case of soda stored on floor next to soda cooler entrance door. Manager elevated. Corrected On-Site