DRINK ARBOR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Almond milk in glass door unit at 45F. Person in charge states had out. Turned unit down during inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing bowls, then placing to air dry without sanitizing step. Person in charge removed to be sanitized. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened Sunday with no date mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes quatanery ammonium to sanitize per person in charge, only able to provide chlorine test strips during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds eggs on time, has no written plan during inspection. Emailed form to operator during inspection. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on phone, then handled scoop and started scooping ice without washing hands. Discussed with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler at cookline soiled/ stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from front counter was used to dump blender contents. Discussed with operator. Operator cleaned hand wash sink. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on top of box of single use gloves. Employee removed wallet to properly store. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat beverages in glass door reach-in cooler at front service line. Operator properly stored shelled eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler in kitchen soiled/ stained.

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

Basic - Single-service articles improperly stored. Box with single use plastic container lids stored on floor in front of AC closet. Operator removed box of plastic containers to properly store Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs in flip top cooler near the 3 compartment sink held over ready to eat cream cheese. Employee removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Turkey held in the flip top cooler-near 3 compartment sink at (46F - Cold Holding)

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board near 3 compartment sink with deep grooves.