CALVERT'S IN THE HEIGHTS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad in walk-in cooler and reach-in cooler at 45f and 46f, respectively. Potato salad in reach-in cooler was pulled from larger portion in walk-in cooler which was held overnight. Pot roast in walk-in cooler at 46f held overnight. Both items held on speed rack by walk-in cooler door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad in walk-in cooler and reach-in cooler at 45f and 46f, respectively. Potato salad in reach-in cooler was pulled from larger portion in walk-in cooler which was held overnight. Pot roast in walk-in cooler at 46f held overnight. Both items held on speed rack by walk-in cooler door. See stop sale.

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

Basic - Cutting board is no longer cleanable. In use cutting board on make line has melted portions.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to cook cooling items, and drink on top of dishmachine. Operators disposed of drinks during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Upon inspection, observed a cook with no hair restraint. Operator donned hair net during inspection. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in freezer door splitting in half. New door is on order.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach-in cooler on make line.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in area in front of walk-in coolers missing.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board on cook line. Operator removed towel during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Philly mix in walk-in cooler Cook Cooling for 3 hours at 71f.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Philly mix in walk-in cooler Cook Coolin for 3 hours at 71f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon steak in lowboy cooler 47f for 1 hour. Blue cheese crumbles at 45f for 2 hours. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on drying wrack.

Basic - Ice buildup in walk-in freezer. On door seal and floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes in reach in cooler across from grill at 48f. Sliced ham in reach in cooler across from fryers at 51f. Both items longer than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes in reach in cooler across from grill at 48f. Sliced ham in reach in cooler across from fryers at 51f. Both items longer than 4 hours.

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. DM Chlorine sanitizer out at inspection arrival. Employees changed out chlorine sanitizer and met minimum required standards. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomato 49°F less than 4 hours, operator turned down cooling device on unit. Corrective Action Taken