OVER EASY OF TAVERNIER

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cook line reachin cooler gaskets are in poor repair. Tape is holding them in place.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. A vacuum breaker is needed on each side of the splitter at mop sink

Basic - Containers of oil stored on the floor in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Siting On table in ice machine area

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in prep room Warning - From follow-up inspection 2023-12-05: Carbon dioxide/helium tanks not adequately secured in prep room Time Extended

Basic - - From initial inspection : Basic - Food storage container/container Flour lid cracked or broken. Warning - From follow-up inspection 2023-12-05: At callback inspection observed Food storage container/container Flour lid cracked or broken. Time Extended

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.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket in handwash sink.

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.

Basic - Employee beverage container, coffee , on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Lemon storage container/container lid cracked or broken.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. COS 200 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink was Used to dump ice in

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Tanks stored in front of handwash sink in prep room - From follow-up inspection 2022-05-13: At callback inspection Handwash sink not accessible for employee use at all times. Tanks stored in front of handwash sink in prep room, sanitizing bucket in handwash sink Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured In front of handwash sink - From follow-up inspection 2022-05-13: Carbon dioxide/helium tanks not adequately secured In front of handwash sink Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (55*°F - Cold Holding); cheese (46*°F - Cold Holding); cut tomatoes (44*°F - Cold Holding) , in top of reach in cooler in front of stove top . Lid was closed to maintain temperature and the owner the thermostat for colder setting , diced ham was relocated to the freezer for rapid cool down.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink in prep room

Intermediate - No soap provided at handwash sink in prep room

Intermediate - Slicer blade soiled with food debris.

Basic - Cook in kitchen , no hair restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment in prep room

Basic - In-use tongs stored on oven door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Ripped/worn tin foil used as shelf cover. In kitchen

Basic - Utensils in poor condition. Clear plastic containers no longer smooth and cleanable . Discarded by the owner Daniel Corrected On-Site