EARLEY'S AT THE CAPITOL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai fish 68F cold holding inside reach in cooler next to three compartment sink. Operator placed fish on ice bath during time of inspection. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink, at hand wash sink on front line.

Basic - Current Hotel and Restaurant license not displayed. Observed 6/1/24 posted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table near serving line and back of kitchen. Manager removed phones. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in ware washing area of black containers and pans.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm. Employee made new solution, tested at 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes on grill make table 52F, per manager less than 1 hour. Cooler was not turned on. Manager turned on cooler at time of inspection, and voluntarily discarded tomatoes. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager refilled soap. Corrected On-Site

Basic - Ice bucket not inverted. Manager inverted during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered. Case of biscuits uncovered in walk-in freezer. Box closed at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags (t shirt bags, grocery store bags)with raw beef in WIF.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed link sausage 125F, sausage patty 125F on serving line. Employee reheated and placed on line.Recheck link sausage 137F, sausage patty 135F. Placed on line approximately 35 minutes ago. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents with grease and dust accumulation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed baked chicken dated 12/21 in walk in cooler. Manager discarded baked chicken. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed baked chicken dated 12/21 in walk in cooler. Manager discarded baked chicken.

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. Observed potato salad in walk in cooler without a date. Per manager, potato salad was opened 1/3/23. Manager placed a date on potato salad. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop to be touching corn beef hash. Manager removed scoop. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Pressurized tanks for soda machine stored next to kitchen enter eve not secured.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed small mold like substance build up in ice machine

Basic - Single-service articles not stored inverted or protected from contamination. Take away containers on storage shelf not inverted to protect from dust and debris