OLD DIXIE CAFE NORTH

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged stored on top of fresh h fries bags commercially packaged in chest freezer at dry storage area; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42- 50F - Cold Holding);in reach in cooler at cook line; food not prepared or portioned today; food overcooked; operator divided into smaller portions; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter at expo line ; as per operator food on time since 7: 00 am; operator time marked; Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- wiping cloth sanitizer

Basic - Food stored on floor- oil case in dry storage room Operator stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed chlorine solution to 100 ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-45F - Cold Holding); in sandwich table at cook line; food stored sideways; as per operator food not prepared or portioned today; food out of temperature for less than 30 minutes; operator stored properly and closed cooler door in between orders; Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed out form Corrected On-Site

Basic - Cloth used as a food-contact surface- raw shell eggs stored on top of the cloth used as a liner for the container; Operator removed cloth Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed chlorine solution to 100 ppm. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Kitchen thermometer read 20F in ice water calibration test. Thermometer calibrated. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in bar area stored in rusted holder. Ice scoop in ice machine area stored against soiled wall.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelving.

Basic - Reach-in freezer interior/shelves have accumulation of ice.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - unwashed fruits over prepped cheese and mushrooms. Unwashed foods relocated. Corrected On-Site