CHEZ GUY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon being stored over fully cooked quiche in walk in cooler. Operator moved salmon Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed spray bottle in servers area without labeling. Operator labeled spray bottle. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pate and cooked onions prepared over 24 hours ago per operator, with no date marking

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) Operator set up Three compartment sink for sanitizing and called service technician.

Intermediate - Spray bottle containing toxic substance not labeled. At Three compartment sink

Basic - Stored food not covered. In walk in freezer, observed cut potatoes, fish and cream puffs not wrapped or covered.

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler observed cranberries in storage with packaged liver. Operator rearranged products Corrected On-Site

Intermediate - - From initial inspection : 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. Provided operator with forms. Warning - From follow-up inspection 2023-08-15: Provided operator with sheets to have employees fill out. Time Extended Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser stored above silicone baking mats near walk-in cooler. Discussed options of storage with operator.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned Salmon and Desserts in walk-in freezer not date marked.

Basic - Food not stored at least 6 inches off of the floor. Cases of food stored on freezer floor

Basic - Outer openings not protected with self-closing doors. Exterior door near walk-in refrigerator is not self closing.

Basic - Stored food not covered. Frozen fish and French Fries not covered.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwashing machine at 0 ppm. Op setup three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over ready to eat foods. Operator removed shell eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach in cooler across from 10 burner range. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice in reach in cooler across from 10 burner range prepared yesterday per operator not date marked. Educated operator on the importance of proper date marking. Operator date marked during inspection. Corrected On-Site

Basic - Stored food not covered. Observed French fries in walk in freezer stored uncovered. Educated operator on the importance of covering foods being stored.