BIRD BOWL

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in back prep area. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag store next to slicer in back prep area. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash station locate at the bar. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as a scoop inside bin of rice in back prep area. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in pizza cooler in back prep area with soiled gaskets.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to dish machine with soiled reside. Observed wall behind main cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles located at the cook line containing oil and water not labeled. Operator labeled immediately. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located in back prep area. Operator restocked. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice machine filters soiled. Observed reach in cooler in pizza back prep station with soiled gaskets.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED RICE (101F - reheating) as per employee more than two hours.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed COOKED RICE (101F - reheating) as per employee more than two hours.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed desserts at display case made offsite and pre portioned with no production date.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer proper quaternary levels. Coached employee on proper ppm.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting at ware washing area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line soiled with food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area wall under table soiled with mold like substance.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (116F - Hot Holding) at cook line as per operator for 3 hours. Operator reheated marinara sauce for final temperature of 165F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting on shelf in dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer

Basic - In-use utensil stored in sanitizer between uses. Observed utensils stored inside container with sanitizer at prep table in front of cook line.

Basic - Observed exterior door has a gap at the threshold that opens to the outside at back door by walk in cooler. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour not labeled underneath prep table in pizza prep area and containers of sugar and salt not labeled at front counter on top of sauce refrigerator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (108F - Hot Holding) at room temperature across from cook line. As per manger, less than 1 hour. Employee took product to walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter area. Manger replenished paper towels. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door across from conveyor oven.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand sink at front kitchen area. Manger removed cart. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at hand wash sink at cookline.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled at ware washing area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed no chains on co2 tanks at back kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with out hair restraint at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at ware washing area.

Basic - Exterior of ice machine/bin with rust that has pitted the surface. Observed at back kitchen area.

Basic - Food stored on floor. Observed boxes containing oil at storage area on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer at kitchen area next to cookline.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease and food debris in oven at cook line.

Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at back kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing at room temperature near cookline. Advised manager to place product underneath cool running water or take to walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces at reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (110F - Hot Holding) at room temperature at cook line. As per manager, less than 2 hours.

Basic - Ceiling vent soiled with accumulated dust. Located near pizza station.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris at walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Observed pizza boxes stored on floor near back exit door.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine not sanitizing. Manager set up triple sink Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed shelled eggs stored above onions in walk in cooler Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning spray bottle stored in hand wash sink. Employee removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls an pans not inverted on storage rack

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table. Employee removed Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor. Manager raised off floor Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at cook line. Employee removed phone from prep table. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on the floor in the storage area.

Basic - Old food stuck to clean dishware/utensils.