KATE'S RESTAURANT

High Priority - Raw animal food stored in same container as ready-to-eat food. Main kitchen walk-in cooler- observed container of raw beef patty cooked sliced turkey. Operator removed raw beef. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mail kitchen utensil storage shelf at prep table- observed plates, cups and bowls being stored not inverted.

Basic - Clean linens stored in improper location. Main kitchen prep table- observed apron being stored next to cutting board on prep table. Operator removed apron. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen cook line-observed plantain 84°F; chicken leg quarters 120-127°F hot holding. Operator stated food items was prepared 15 minutes ago. Operator reheated items above 165 and placed on steam table for service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter service line- observed remote controls on prep table cutting board. -front counter beverage service line- observed employee cellphone on service table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter prep table- observed utensils inside standing water temperature range 77°F.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter service line- observed wet wiping cloth wet nesting underneath prep table.