SUMMER HOUSE ON THE LAKE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not sanitizing properly pot wash machine must not be used until dishmachine company checked the final rinse. Three compartment sink must be used wash, rinse, sanitize until dishmachine repaired check concentration 200 ppm quat ammonia. Main dishmachine is properly sanitizing final rinse 160 plus) (DO NOT USED DiSHMACHINE UNTIL REPAiRED) Dishmachine is sanitizing properly final rinse 160 plus after checking four times dishmachine technician. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw tuna 48°f stored on the top panel less than. 4 hours quick chill product immediately. Spinach artichoke dip 43°f stored inside walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of mash potatoes 133°f stored inside steam table, main cook line.

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 sliced American cheese and butter not date marked stored inside walk in cooler over night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards has black discoloration on the surface located on the main cook line, recommend to replace or resurface.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on the storage shelves located in the dish machine room. Repeat Violation

Basic - Plumbing system in disrepair. Checked cold water turn off on both hand wash sinks located in the service bar, per Manager sprayer not working properly reason for shut off cold water. Must be repaired cold water to be used on both hand wash sinks.

Basic - Stored food not covered. Observed ice berg lettuce uncovered inside walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna behind smoked fish in under counter drawer Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200+ side bar chlorine Vendor on property and re calibrated Then 100ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ice machine room Corrected On-Site

Basic - Clean bar strainers not stored inverted or in a protected manner. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting Dry items shelf in dish room Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage in staninding water in prep kitchen Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.less than 4 hours per operator shrimp (45-52F - Cold Holding)2nd temp shrimp (35-36F - Cooling) cooked pasta (41-45F - Cold Holding) Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Operator will reheat taco sandwich (121F - Hot Holding) Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times located near ice machine with cooler Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable located in back prep kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting in dish area

Basic - Equipment or utensils not designed or constructed in a durable manner. Pastry brush stored in dish area Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scrapper handle for icing touching icing Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut fruit and parfaits in bakery

Basic - Open dumpster lid. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Artichoke

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to rice cooker and cutting board in back prep area Corrected On-Site

Basic - Stored food not covered garnish located on the bar. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to each produce walk in cooler

Basic - Water leaking from pipe of hand wash sink in dishwasher area

Basic - Working containers of food removed from original container not identified by common name. White powder substance in back dry storage not labeled Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the cook line touch counter and continue food handling while wearing the same gloves. Explain the importance of handwashing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked diced chicken 44°f stored inside reach in cooler over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 44°f stored inside reach in cooler dated Sunday 11/17 issued stop sale notice. Checked temperature lentil soup 57°f stored in the walk in cooler overnight.

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 gallon of milk not date marked stored inside reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three beige cutting board has black discoloration and red stains left on the surface located on the cook line. Recommend to replace or resurface

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand sink located in the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitize bucket stored inside hand wash sink. in the dish machine area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for Time as public health control, operator given a written plan at time of inspection.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while on the cook line, spoke to General manager at time of inspection.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working expo line without wearing hair restraint.

Basic - Food storage container/container lid cracked or broken. Observed cracked container on the bulk powder sugar.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards on the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar no label provided. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times not properly sanitizing, found out the booster had to be reset at time of inspection, spoke with Chef must check dish machine daily recommend a log.rechecked dishmachine sanitzing final rinse reaching proper temperature Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell cracked inside container with other eggs stored inside walk in cooler(bakery cooler.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee has fake nails also finger nail polish while preparing coffee in the server area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige and white cutting board has deep cut marks and also black discoloration on the surface Observed white cutting board covering the prep sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed ash box stored in front of hand wash sink located in the pizza area, Chef removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located near the server area. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed unthaw tuna stored inside reach in cooler, per stored a few days Chef discarded at time of inspection . Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing watch on the cook line, while food handling.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line. Explained to Chef Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable bakery service station.Chef stated that all the cookies will be packaged. Coffee and beer station are under HVAC which is smooth and easily cleanable.