FAIRBANKS RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator forgot to put time on shell eggs Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Soda syrup

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By toaster

Basic - Light not functioning. 3 lights out under hood fan Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets little white cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 67°; per operator he just had bacon out for a very short time, advised operator to cook all the way or return to cooler, operator cooked bacon Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled, bottle under dishwasher Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of case of water for guests Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair by dish machine

Basic - Light not functioning over cooking equipment Repeat Violation

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to small white fridge non cooks line have mold

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket cooks line 0 ppm Corrected On-Site