CREPES

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on the side of the unit with dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crepe batter (67F - Cold Holding). Operator moved to cooler with ice to chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink filled with miscellaneous items. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach (50F - Cold Holding); crepe batter (51F - Cold Holding); pooled eggs (44F - Cold Holding) recheck 43F operator moved items to cooler with ice. Items were removed from refrigeration Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (121F - Hot Holding) operator reheated sausage to 165F Corrected On-Site

Basic - Food stored on floor. Coolers storing food on floor. Soda bottles. Operator moved to crates. Corrected On-Site