WOOD N SPOON

High Priority - Nonfood-grade bags used in direct contact with food. Cut watermelon in shopping bag. Operator moved to food storage plastic bags Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Ham and roast beef in cook line reach in cooler observed at 51f. Operator states items were placed in cooler approximately 1 hour ago. Items were moved to freezer to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy observed at 112f. On stove for less than 1 hour. Advised to reheat to 165f Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty dishes. Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table cooler cutting board

Basic - Equipment in poor repair. Torn gasket on stainless freezer

Basic - Food storage container/container lid cracked or broken. Gravy lid has cracked and been repaired with duct tape. Advised operator to replace lid

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water observed at 93f. Items were moved to stove to reheat water Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stainless freezer and make table cooler are soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy in reach in cooler

Basic - Bowl or other container with no handle used to dispense food. Bowl in yogurt sauce

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading less than 10ppm. Employee added more bleach. Now reading 50ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy salsa in make line cooler. Employee states made yesterday and in cooler overnight

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy salsa

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76° water

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. On make table

Basic - Food stored on floor. Half and half and onions Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89f. Operator dumped water. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time to eggs had not been 4 hours 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. Milk Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table Turned board over to other side Corrected On-Site

Basic - Equipment in poor repair. Gaskets make table Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front glass cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer found at 56°. Operator stated filled an hour ago, advised to rapid chill. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Gaskets on reach in cooler torn.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters in server station not covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut deli ham above cold hold section of flip top cooler. 54f for 45 minutes. Moved to bottom of reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For pooled eggs and shell eggs. Owner updated time as a public health control form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Sandwich press and cutting boards. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in potato's. Removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Removed and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. New sanitizer set up to 100 ppm. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottle above prep table. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over triple sink in rear. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table Corrected On-Site

Basic - Equipment in poor repair. Gasket torn lowboy cooler on cooks line Repeat Violation

Basic - Food stored on floor.bag of potatoes on floor of cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breakfast sausage over sliced tomatoes Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked eggs then handled rte food. Educated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at 74°. Adding to time as a public health control plan Corrective Action Taken

High Priority - time/temperature control for safety food due to temperature abuse. Butter pats found at 74°. Operator is going to add to time as a public health control plan Corrective Action Taken

Intermediate - Dirty dishes in mop sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled chicken removed from freezer not date marked. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over dish area Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair. Gaskets torn on reach in freezer

Basic - Food stored on floor. Raw chicken and celery on floor in reach in Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site