MORNING JOINT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food (bacon) without washing hands. Discussed and coached employee in proper methods.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 doors standing reach in cooler not working properly, located at dry storage.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee making ready to eat food with out wearing gloves 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. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Whole fruit, apples, displayed for self-service not wrapped and no utensils provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in employee bathroom has no hot water.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.