YELLOW YOLK

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched trousers and then legs, and continued preparing food without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when soiled and changing tasks. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat turkey and ham on rack in walk in cooler. Operator rearranged for proper storage. Corrected On-Site

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. Provided poster to manager. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks in kitchen, next to cook line, blocked by trash cans. Employee removed bins. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in pan of onions in cooler on cook line. Employee removed bowl. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Two gallons of cooking oil stored on floor in dry storage . Employee placed oil on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under cutting boards on cook line Bowl. Employees removed wiping cloths. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen, next to cook line soiled with food debris. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook left cook line and touched pants and touched sanitizer bucket and proceeded to wash his gloved hands without taking off dirty gloves. Employee was advised on proper hand washing techniques and changing gloves. Employee took off gloves and washed hands. Corrected On-Site

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

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. Provided poster to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand washing sink in kitchen, next to cook line. Manager removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed ceramic bowl with no handle used as scoop in raw onions at cook line low boy and 2 ounce cup inside sugar container on shelf on the side of cook line. Employee removed . Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in dishwasher area, clean utensils not inverted in bucket. Employee inverted. Corrected On-Site

Basic - Covered waste receptacle not provided in employee bathroom inside establishment next to cook line and one bathroom to the left in dining room.

Basic - Food stored on floor. Observed two buckets of shortening on floor in dry storage area. Manager placed on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on shelf at cook line has accumulation of food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers on shelves in coffee station area . Employee inverted containers. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer in bucket in kitchen at 0 ppm quaternary.Manager made new sanitizing solution, to 200 ppm quaternary. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket solution stored on floor at cook line. Employee removed and placed on shelf. *Corrected On-Site Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in container on shelf near coffee station not labeled. Operator labeled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks on cook line blocked with trash can and table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to fill up bucket of water

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only Quaternary test strips available for dish machine Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line, eggs held for four hours, no written plan. Emailed operator Time S a Public Health Control form

Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area, two spray bottles containing sanitizer and degreaser not labeled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw smoked salmon stored over ready to eat ham Operator moved salmon to lower shelf Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with bucket at dish machine

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quatnary strips used to check sanitizer at dish machine.

Basic - Current Hotel and Restaurant license not displayed. Operator posted license Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On cook line squeeze bottles not labeled with common name