DOC B'S FRESH KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce prepared on site at 50F. front reach in cooler at cook line no marking temperature property. The chef set up the top of the unit with ice. Technician was contacted for service. Lower part of the unit cooling ok.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled at cook line. Chef sent equipment for washing. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Chef removed spoon. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at walk in cooler scoop's handle in contact with food (Mc and cheese) chef removed the scoop.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, cook line.

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 chlorine sanitizer dishwasher machine at 0ppm, staff provided new sanitizer solution, primed it retested at 100ppm. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary untying boards with marks not longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.

Basic - Floor tiles missing and/or in disrepair. Observed at prep area line.

Basic - Floors not constructed to be easily cleanable. Observed missing grouts on kitchen floor areas.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line prep table.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen staff at cook line changing gloves and not washing hands before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken marinated (48F - Cold Holding); sliced cheese (55F - Cold Holding) at drawer reach-in cooler at kitchen line, as per kitchen manager less than two hours, staff moved product to walk-in cooler for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Plumbing system in disrepair. Observed handwashing sink plumbing in disrepair at unit next to dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall above dishwasher machine.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed sink and surface sanitizer bucket at 0ppm as per manufacturer test strips, staff provided new solutions for all buckets, retested correctly as per manufacturer test strips. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at cook line.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Chef adjusted the dipper well. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coffee station engine soiled with dust.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over ground beef inside walk in cooler.

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 and the time removed from temperature control cannot be determined. Observed cooked sweet potato without time mark. As per manager, for an hour and a half. Manager properly marked the product. Corrected On-Site

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. Discussed and provided to manager via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at pizza station. Employee discarded the item. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed next to ware washing area.

Basic - Floor area(s) covered with standing water. Observed next to ware washing area and inside walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle at cook line. Employee removed the tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside pizza flour with handle in contact with product. Employee placed the handle upwards. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over pizza oven soiled. Repeat Violation

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at preparation area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shredder soiled at kitchen next to knives holder( also soiled.)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink for dishwashing area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor tiles missing and/or in disrepair. Cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink located at dishwashing area soiled.

Basic - Objectionable odors in kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cookline.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen, prep area.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

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. Sent to manager via email. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at prep area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Coffee station.

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ribs at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs 67.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets for ice cream units soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Apparently coming from the dishwasher at front counter.

Basic - Scoop for ice bin soiled stored at front bar.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Dented/rusted cans present. See stop sale. Observed a can with relish dented at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shredded soiled.

Intermediate - Packaged food not labeled as specified by law. Not labels for sugar or slot.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at cook line for reach in coolers.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Filters soiled.

Basic - Floors not constructed to be easily cleanable. Under fryer at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. By walk in cooler coffee station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine soiled.

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Station for drinks.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for cheese.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.