FAT STORK

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparing multiple orders without washing hands and changing gloves. Reviewed procedures for hand washing and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In Assani reach in cooler, container raw burgers above raw salmon. Manager rearranged for proper separation. 2) In walk in cooler, raw chicken above raw burgers. Manager rearranged to properly separate. Corrected On-Site Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, individual butters (68F - Cold Holding). Per employee out of cooler more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper section, cut lettuce (40-54F - Cold Holding). Observed lettuce overstacked above chill line. Per manager prepped and in unit approximately 2 hours. Manager removed overstacked portioned and moved to lower cooler. 2) At front counter, individual butters (68F - Cold Holding). Per employee out of cooler more than 4 hours. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours. See stop sale.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left Frigidaire reach in freezer, portioned pieces of raw beef on top shelf above open bags of bagels, breads, and ice cream. Advised manager to rearrange raw foods to bottom of freezer when able. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, container of raw smoked salmon on shelf above container of cheese. Manager rearranged to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep space next to cook line, clarified butter (97F - Hot Holding). Per manager prepared at 10:30am. Manager moved to flattop grill to reheat and hold hot. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and pro invited to manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Manager unsure of contents and dumped out. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between fliptop unit and prep table at cook line. Manager removed knives. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water (108F) on riser on cool side of flattop. Manager moved container down onto hot part of grill to hot hold. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Observed can with WD40 stored on food storage shelf next to various food items. Operator removed and stored properly Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 1 employee needed his responsibility form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ribs stored in walk in cooler. Per operator, ribs cooked on 02/11/2025.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Observed fish thawing in oxygen packaging. Operator removed fish from packaging. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed in-use knife stored between flip top cooler and food preparation table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed shrimp thawing in standing water at perp sink. Operator placed underneath running water. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed a light shield in kitchen area in disrepair.

Basic - Stored food not covered. Observed an uncovered container with cooked potatoes in reach in freezer.

Basic - Carbon dioxide/helium tanks not adequately secure in drink station next to soda machine in dining room area.

Basic - Faucet/handle loose in cold side at hand sink in drink station.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Small Ceiling holes in cook line.