HALFWAY HOUSE

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with lemons and limes.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Educated operator on having probe thermometer. Repeat Violation

Intermediate - No soap provided at handwash sink. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer stored in 2nd sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad 46F cold hold, chicken salad 46F cold hold less than 4 hours. Operator called technician and turned down reach in cooler. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor. Operator placed bottled water stored on shelving. Corrected On-Site