THE FAIRBANKS HOUSE

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. Milk dated opened 5-18. Milk discarded Corrected On-Site

Basic - Food stored on floor. Observed plastic water bottles on floor in storage basement. Person in charge placed water bottles on box of wine. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available. Operator states will order today. Corrective Action Taken Repeat Violation

Basic - Dead roaches on premises. In downstairs storage area, two (2) dead roaches in glue trap. Dead roaches discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two (2) employee drinks on ledge over prep counter near prep sink in kitchen. Drinks moved and stored correctly. Corrected On-Site

Basic - Food stored on floor. In downstairs storage area, cases of plastic bottled water stored on floor. Operator asked employee to move. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen left area and returned, placed gloves on to engage in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In downstairs storage area in white reach in cooler, raw shelled eggs stored over ready to eat cheese. Items moved and stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee entered kitchen with soiled dishes from dining area, placed dishes in dish area, and immediately handled plated without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop in kitchen, pats of butter 54F. Butter placed out approximately one (1) hour prior. Butter moved to reach in cooler to cool. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit could be provided for both quaternary ammonium sanitizer tablets used and for high temperature dish machine (no strips or measuring device).

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

Basic - Clean, single-use paper liners not handled in a sanitary manner. Employee licked finger while placing liner on plates. Discussed with operator

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink stored with clean plates with liners, drink moved Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. In kitchen using towel to dry. Discussed with employee

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.

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. Ilk in reach in down stairs

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In egg cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler down stairs with eggs and butter