SKILLETS RESTAURANT

Basic - Bowl or other container with no handle used to dispense whipped cream. Operator removed cup. Corrected On-Site

Basic - In-use spatula stored in cracks between pieces of equipment. Operator removed spatula. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator removed cloth.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Corrective Action Taken

High Priority - Dishwasher handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area, dishwasher handled soiled dishware and trash bin, then handled clean dishware, no hand wash. Spoke with operator set up, employee properly washed hands before continuing to work. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat raw cold smoked salmon labeled 8/2/2025 on cook line far left side reach-in cooler, today is 8/11/2025.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat raw cold smoked salmon labeled 8/2/2025 on cook line far left side reach-in cooler, today is 8/11/2025.

Basic - Cutting board has cut marks and is no longer cleanable. In center of cook line.

Basic - Single-service articles improperly stored. Coffee filters in coffee station. Operator covered. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, under extras section, smoked salmon per operator served raw not indicated to be raw. Warning - From follow-up inspection 2025-04-16: Menus have not been updated, smoked a psalm on per operator served raw not indicated to be raw in extras section.. Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed prepped cook sausages, salt, and assorted dry beans in direct contact with non food grade containers in back prep line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter pancake batter with eggs and milk (75F - Cold Holding) for 3 hours 45 minutes per operator, and cooked potatoes (80F - Cold Holding) for one hour per operator. Discussed with operator updating written time as a public health control plan to reflect this procedure. Operator discarded batter at 4 hour mark. Corrective Action Taken

Basic - Accumulation of debris on top of warewashing machine.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, eggs Benedict scoop on cook line in water 102F. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters stored uncovered above coffee machine.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then put clean dishes away without changing gloves or washing hands. Explained the importance of proper hand washing techniques.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the coupling splitter side going to the spray hose.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar in bulk in use bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler door gaskets.

Basic - Observed In-use Eggs Benedict strainer stored on equipment door handle between uses.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of dust above cold station on the left side of the cookline.

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves at entrance to cook line. Warning - From follow-up inspection 2023-12-06: Cardboard has been removed from some shelves. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwashing area, observed accumulated dust on vents, tiles and very top of walls. Warning - From follow-up inspection 2023-12-06: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed water jug in hand washing sink by kitchen line. Operator removed jug. Corrected On-Site Repeat Violation

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. Observed cooked chorizo held at refrigeration time again after frozen proper date not label.educated operator and operator properly dated cooked chorizo. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected. Operator cover coffee filters. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sausage date marked exceeds 7 days in reach in cooler by walk-in cooler.see stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sausage date marked exceeds 7 days in reach in cooler by walk-in cooler see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in Hand washing sink in server line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed scoop handle on grill door handle. Employee removed utensil. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or protected. Employee removed coffee filters. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sauteed onions 53F cold hold, precooked chicken 50F cold hold less than 4 hours in reach in cooler across from flat top grill. Operator double panned time/temperature control for safety foods and turned down reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce 109F hot hold less than 4 hours. Operator removed double pan. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Solution redone. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cup stored in hand wash sink at kitchen entrance. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. Operator separated containers. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Operator discarded. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with quaternary over 400 ppm . Operator replenished sanitizer bucket with quaternary at 300 ppm. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed smoked salmon in commercially processed reduced oxygen package in walk in cooler for 1 hour per operator. Operator cut commercially processed reduced oxygen package off smoked salmon. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting in dry storage area. Silverware/utensils stored upright with the food-contact surface up. Observed utensils store upright in server serving area. Operator removed to dishwashing area. **Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in kitchen door handle. Operator removed tongs . Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels in stacked containers in dry storage area.Operator removed old labels. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in use in kitchen line. Operator removed soiled dry wiping cloths. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed ladder over reach in cooler in prep area. Operator removed ladder. Corrected On-Site