BANQUET PRODUCTION KITCHEN

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose for quat sanitizer at three compartment sink too long

High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee in prep area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed tomatoes being cut on prep line

Basic - Stored food not covered. Several pastry trays in walk in freezer

Basic - Ceiling tile missing. One over walk in cooler door in pastry kitchen area

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack near entrance to dish machine area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack near entrance to dish machine area

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

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. Employee touched cooked grilled chicken with bare hands. Operator discarded chicken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Par cooks burgers and fried chicken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink cooklune Operator cleaned

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes over table where employee is cutting cooked bacon

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sugar bin Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and dishes Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef in kitchen Put on beard guard Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Broken lid on turkey gravy Operator discarded Corrected On-Site

Basic - Food stored on floor. Box on floor in freezer Operator moved Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

High Priority - Dented/rusted cans present. See stop sale. 10# can of sliced olives Operator discarded

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf of dish rack

High Priority - Spray hose at mop sink lower than flood rim of sink.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by hotbox in kitchen Operator removed hotbox Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old tape on plastic lexan in dish room area Operator removed tape Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce walk in cooler shelving

High Priority - Dented/rusted cans present. See stop sale. Can of jalapeños Operator threw away Corrected On-Site

Basic - Ceiling tile missing. Above cook line on hot side Operator repaired Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On cambro containers at dish sink Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

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.

Intermediate - No temperature measuring device provided on dishmachine.