THE TASTY CREPES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crepe batter (52F - Cold Holding), held less than four hours per operator. Discussed using Time as a Public Health Control, provided form.

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 in reach in cooler

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -chicken in reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe utensil Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator uses quaternary ammonia, has chlorine strips.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -black reach in cooler by ice cream

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head on back line. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled clean spatula without washing hands. Educated operator. 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. -deli ham in reach in cooler. Educated operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head on back line.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator has Quaternary ammonia strips but uses chlorine. Corrected On-Site Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator obtained chlorine sanitizer. Corrected On-Site

Basic - Clean utensils not stored inverted or in a protected manner on back line. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -cooking utensils stored under crepe makers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -crepe utensil on front line. Educated operator.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles not stored inverted or protected from contamination. -to go boxes on back line.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over ready to eat food/pepperoni in reach in cooler/ Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine./quat strip provided instead of chlorine strips.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched./knives and forks.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken over ham and bottled sauces in upright cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink. Corrected On-Site