MAIN ST AMERICA-AN EATERY INC

High Priority - Employee washed, and dried hands, then turned off the water with her bare hands. Employee was educated and washed hands correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken breast dated 8/6 in reach in cooler. Operator voluntarily disgarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken breast dated 8/6 in reach in cooler. Operator voluntarily disgarded. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler on line.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw hamburger over ham.Operator removed raw hamburger and stored correctly. 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. Cooked chicken breast made Sunday per operator not date marked. Operator placed date mark on item. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter left out at 70F. Operator removed and voluntarily discarded. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle with bleach 400 ppm. Operator removed and replaced with proper 100 ppm chlorine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed from line and stored correctly. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress cutting banana with bare hands. Operator stopped waitress, and removed plate to be re-made. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at line.

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

Basic - Unnecessary items/unused equipment on the premises. Work type reach in cooler in dry storage. Operator is not using for food prep at this time.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken breast cooked on Saturday no date mark. Operator placed date mark on item. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bulk sugar exposed to splash by sink. Operator removed and stored correctly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted. Operator inverted. Corrected On-Site

Basic - Top of ice machine in prep area soiled. Operator cleaned and sanitized area. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Ice bin open. Operator closed lid. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Twenty pounds of ice, in bin adulterated with object. Operator removed, and clean, sanitized area. Corrected On-Site

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. Egg whites opened on Sunday per operator not date marked. Operator placed date mark on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger over RTE beef . Operator removed the item and stored correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed items. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed .

Basic - Food not stored at least 6 inches off of the floor. Operator removed and stored correctly on cook line. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Operator voluntarily removed from service. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on line not inverted. Operator inverted. Frill toothpicks not inverted. Operator removed and stored correctly correctly. Corrected On-Site