FIRST WATCH #1043

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee placing dirty dishes in a hand wash sink. Operator had the dishes removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a single service cup buried in oil. Operator removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on the three ceiling vents in the server area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employe drinks stored above the prep area and cook line. Operator moved them. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on the walk in cooler fan covers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken and rice soup (99F - Reheating); tomato soup (150F - Reheating) in the bain marie on the cook line. The operator stated the above foods had been held for approximately 3 hours. The water temperature was 160F. The operator was unable to provide proof the soups were properly reheated to 165F within 2 hours. The operator discarded the soups. Observed stick butter (80F - Cold Holding) in the prep area. The operator stated the butter is used for waffles. The operator stated the butter had been held for approximately 3 hours. The stick butter is not listed on the time as public health control form. The operator discarded the butter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stick butter (80F - Cold Holding) in the prep area. The operator stated the butter is used for waffles. The operator stated the butter had been held for approximately 3 hours. The stick butter is not listed on the time as public health control form. The operator discarded the butter. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken and rice soup (99F - Reheating); tomato soup (150F - Reheating) in the bain marie on the cook line. The operator stated the above foods had been held for approximately 3 hours. The water temperature was 160F. The operator was unable to provide proof the soups were properly reheated to 165F within 2 hours. The operator discarded the soups. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle containing a blue chemical stored near canned pumpkin purée in the kitchen. The operator properly stored the spray bottle. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine warewashing solution exceeding 200ppm. The operator discontinued the use of the dishmachine. Corrective Action Taken

Intermediate - No soap provided at handwash sink on the server line. The sink is marked as a handwashing sink on the establishment plans.

Basic - No handwashing sign provided at a hand sink used by food employees on the server line. The sink is marked as a handwashing sink on the establishment plans.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near a case of bananas in the kitchen. The operator properly stored the sanitizer bucket. Corrected On-Site