BUNS AND BITES

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon and chicken stored above cheese and prosciutto in walk in cooler. Operator changed order for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line : tomato sauce (60F - Cold Holding). As per operator, sauce has been there less than 4 hours prior to inspection. Operator placed in walk in cooler for rapid chill. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer. Inspector and operator calibrated each others together to 32F. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bag in hand sink in kitchen. Operator removed bag at time of inspection. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled.observed spray bottle with no label. Operator wrote name during inspection. Corrected On-Site

Basic - Food stored on floor. Observed bolognese on floor of walk in cooler. Operator put onto shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at front end reach in cooler.

Basic - Uncleanable knife block in use to store knives. Observed knife block in use in kitchen area. Operator removed knives and voluntarily threw out block. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not hung or inverted for proper air drying.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sinks throughout establishment

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sinks throughout establishment

Basic - Hole in or other damage to wall. Observed broken tile at three compartment sink

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash at handwash sinks throughout establishment