HAYSTAX RESTAURANT

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside next AC unit with green hose attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer in dish area. Can opener

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -In kitchen area

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment in poor repair. Ice machine door Walk-in cooler cracks in walls, see out side light.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door open at the time of inspection

Basic - Floor soiled/has accumulation of debris. Under all cooking equipment in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - Light not functioning. Light in kitchen area. Light fixture in dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at entry to kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front and sides of all equipment in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment in kitchen area.

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. 0 ppm.

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. Potatoes, waffle batter. Operator determined correct time. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Side exit door.

Basic - Food stored on floor. Box of crackers.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Cooler gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on the cooks line Steak 47°F Raw chicken 47°F Ham steaks 46°F Raw Burger 44°F Raw sausage patties 60°F All less than four hours per person in charge and placed in walk in cooler to rapid chill 30 minutes later Steak 42°F Raw chicken 40°F Ham steaks 41°F Raw Burger 39°F Raw sausage patties 42°F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spaghetti meat sauce 100°F Less than fours hours per person in charge, placed in a pot and put on stove and 20 minutes later was 178°F Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler door and gaskets soiled.

Basic - Carbon dioxide/helium tanks not adequately secured by the ice machine.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen.

Basic - Current Hotel and Restaurant license not displayed. Printed for operator Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By soda machine and dry stock shelf. Corrected On-Site

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on the cooks line. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) hood system over cooks line soiled 2) outside of the ice machine soiled. 3)fan soiled in the dish room

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on the cooks line not all inverted.

Basic - Three Lights not functioning in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled.

Basic - Working containers of food removed from original container not identified by common name. Container with flour and batter mix not labeled Corrected On-Site

High Priority - Container of medicine improperly stored. Chloraseptic stored over prep table.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw shell eggs and then handle clean plates.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54f. Less than 4 hours. Manager quick chilled product. 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. Hashbrowns, potatoes. Manager determined correct time. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. By ice machine.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. -Breading stored next to sanitizer bucket under stove top.