WINDSOR ROSE RESTAURANT AND BRITISH TEA ROOM & GIFT SHOP

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. O ppm

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker handled soiled dish ware and then returned to work without washing hands. Operator educated.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef in walk in cooler stored over cooked ham . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen preparation table butter pats (72F - Cold Holding)/45 minutes. Operator placed in reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer placed in washware area hand sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. quiche 9-2022

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour lids soiled with food debris in food storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored in front handsink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Tea scoop. Repeat Violation

Basic - Equipment in poor repair. Interior of freezer nearest to slicer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator closest to slicer.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on table top by foods.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Steak pie dated 07-15. Cottage pie dated 07-16. Pot roast dated 07-11.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Steak pie dated 07-15. Cottage pie dated 07-16. Pot roast dated 07-11.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 57f. Less than 4 hours. Advised to rapid chill.

Intermediate - Handwash sink not accessible for employee use at all times. Colander stored in handsink nearest to dish machine.

Basic - Bowl or other container with no handle used to dispense food. Seasoning scoop.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.