RESTAURANT EDELWEISS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener. Corrected On-Site

Basic - Observed 2 Employee with no beard guard/restraint while engaging in food preparation.employees put on beard guard and washed hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk-in cooler cooked beef date marked 3/3/25 . Person in charge stated it was prepared on 3/31/25 and date marked accordingly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food prep table potato salad (52F - Cold Holding); spatzel (58F - Cold Holding). Person in charge stated they had been out for approximately 1 hour and placed them back in the reach in cooler . Educated Person in charge on cold holding Time/temperature control for safety food .Person in charge placed both item in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warming pan on cooks line mushroom cream sauce (121F - Hot Holding)educated Person in charge on hot holding food. Person in charge placed sauce on stove range to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris under tables and equipment in main kitchen area.

Basic - Peeled potato bucket stored on floor.Person in charge removed from floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler milk (52F - Cold Holding); sour cream and cucumber (53F - Cold Holding); cream sauce (54F - Cold Holding). Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated all products had been in the reach in cooler since 11/12/24. Person in charge voluntarily discharged all product and called for repair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler milk (52F - Cold Holding); sour cream and cucumber (53F - Cold Holding); cream sauce (54F - Cold Holding). Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated all products had been in the reach in cooler since 11/12/24. Person in charge voluntarily discharged all product and called for repair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed on cooks line food preparation table noodles (72F - Cold Holding); butter (76F - Cold Holding). Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated both items had been out for approximately 1 hour and placed back in the reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken** Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener. Corrected On-Site Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Bacon over Cheese. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Bacon. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler Beef Goulash date marked 4/17/24, Beef Goulash soup date marked 4/19/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge discarded both items.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Walk in cooler Beef Goulash date marked 4/17/24, Beef Goulash soup date marked 4/19/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge discarded both items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area shell Egg mixture (72F - Cold Holding) Person in charge stated it was out for approximately hour and added ice to mixture. After adding ice Shell Egg mixture (38F - Cold Holding). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed in main kitchen next to Reach in freezer, Handwashing sink with soiled dishes in sink. Person in charge removed soiled dishes. Corrected On-Site

Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time.

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 in Reach in cooler on cooks line reduced oxygen packaged fish not removed from package. Educated Person in charge on 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. Person in charge removed from ROP. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area hood filters soiled with grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler Raw Pork over cooked Pork. Educated Person in charge on safe refrigerator storage. Person in charge removed raw Pork. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over raw pork. Educated Person in charge and emailed a copy of safe refrigerator storage.Person in charge removed raw Chicken. Corrected On-Site

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. Observed dish machine sanitizer at 000ppm. Person in charge changed sanitizer chemical container and retested at 50ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed a copy for Person in charge and he trained and posted for employees. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler in main kitchen area cooked Beef roast not date marked. Person in charge stated it was prepared on 9/30/23 and date marked accordingly. Corrective Action Taken

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in bar area interior of ice machine soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee preparing food. Employee put on hat and washed hands . Corrected On-Site

Basic - Food stored on floor. Observed peeling potatoes stored on floor in Walk in cooler in main kitchen area. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at Handwashing sink next to 3 bay compartment sink in main kitchen area. Manager put soap at Handwashing sink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on 2 cooks in main kitchen area.

Basic - Food stored on floor. Observed food stored on floor in Walk in cooler. Manager removed from floor. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice machine in bar area mold like green substance in side.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (50°F - Cold Holding); Swiss (56°F - Cold Holding);Chef discarded product immediately. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust on ceiling vents near white standup freezer at end of cooks line.