O-B HOUSE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored raw pork sausages in reach in cooler in front counter. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled Eggs @67 ambient temperature in cook line held under 4 hours ago. Operator moved to reach in cooler to quick chill. Corrective Action Taken

Basic - Ceiling tile missing in employee restroom.

Basic - Cutting board has cut marks and is no longer cleanable in ware washing area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lighter on prep table at front counter. Operator removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Cups and to go containers not inverted at steam table in front counter next to hand wash sink. Operator inverted Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over ham inside reach in cooler in cook line opposite stove. Operator moved pooled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over tray of biscuits inside dukers reach in freezer in storage area. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine,operator remade to 100ppm chlorine. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit fish fingers (57°F - Cold Holding); sausage patties (58°F - Cold Holding). Per employee items had been out for orders approximately 15 minutes before inspection. Items moved back to walk in cooler as establishment is closing for the day. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint at start of inspection. Employee provided hat and put on. Corrected On-Site

Basic - Food stored on floor. Cases of eggs and bus-pans of fruit in walk in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed prep cook cracking raw eggs with only one glove. Advised of proper procedures. Cook washed hands and put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice on counter by stove containers of pooled eggs (41-54°F - Cold Holding); egg whites (41-56°F - Cold Holding) Per manager out 1.5 hrs. Manager added more ice and water to surround containers. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on new menu. Provided consumer advisory to be posted. Corrective Action Taken