MR POTATO SPREAD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 90f can crab, 60f cut tomatoes, cheese on table, explained time as public health control, emailed one Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f boiled eggs, on warmer, employee placed them on stove, 110f shrimp and broccoli, on stove turned off, employee turned it on, Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bottles with sauces in it, removed by employee Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Under shelf, sanitizer per employee

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above sauces, employee moved it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cooler Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door cooler, shelves soiled

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees dropped some things on floor then picked them up, changed gloves and made a loaded potato, explained to him and he washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheese in hand sink, employee placed it in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 116f shrimp in double pan in warmer, 109f cheese under warmer, employee removed one extra pan and placed cheese on grill Corrective Action Taken Repeat Violation Admin Complaint

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. Emailed one

Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hand sink, employee moved them Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking

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

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and side of cooking equipment Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f pico de Gallo on table, employee wrote time, explained time as public health control Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f broccoli, 125f chicken with peppers, employee reheated it Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink, employee turned waters on in handsink and washed hand in handsink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Or cold water, employee turned them on Corrected On-Site

Basic - Equipment in poor repair. Gasket in reach in cooler,

Basic - Food stored on floor. Cooking oil

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, red line is broken, also no thermometer in reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Truck has last years decal. Operator stated he did not think he had been sent a new current decal.

Basic - Equipment in poor repair. Flip top cooler has small tear in gasket.