CRACK'D KITCHEN & COFFEE

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not stored inverted. Operator stored properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then use fingers to stir the eggs into a scramble, changed their gloves without washing their hands first, and continued preparing food. Employee washed hands properly and changed their gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink near dishwashing area blocked with a ladder. Operator removed ladder. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife on cook line between two coolers. Operator removed knife, washed and sanitized. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on dish rack in dishwashing area old labels stuck to clean dishes. Operator removed stickers, washed rinsed and sanitized dishes. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth on strawberries in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by ice in sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses both quaternary and chlorine solutions, does not have quaternary strips.

Basic - Bowl or other container with no handle used to dispense food. In sugar.

Basic - Equipment in poor repair. Freezer gasket torn.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection Corrected On-Site Warning

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. Observed sausages (42-46F - Cold Holding). Per operator, item were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages (42-46F - Cold Holding). Per operator, item were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle not stored above potatoes in flip top cooler next to stove. PIC removed utensil. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed at flip top cooler next to stove. PIC removed and stored appropriately. Corrected On-Site