BEES KNEES DINER

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above cut lettuce in reach in cooler at kitchen. .... Raw beef above soup at walk in cooler . Employee properly stored. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less at cook line being held less than 4 hours. Employee time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by table , big garbage at cook line . Employee moved those things. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink at cook line . Cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at ice cream station . Manager provided Corrected On-Site

Intermediate - No soap provided at handwash sink at ice cream station.

Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle . Employee labeled. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at ice cream station.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter held in stock pot at 92°F. Per operator, less than 2 hours. Operator returned to heat to reach 135°F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed high temperature dish machine with no independent means of checking temperature.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided with TPHC plan via email.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on dishroom shelf above 3 compartment sink. Operator removed. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink set up with no sanitizer. Operator corrected to Chlorine 100 ppm. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Observed on prep table. Operator replaced with new cloth in sanitizer bucket. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-05-02: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at 88°F. Operator corrected. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Stored at room temperature for less than 4 hours. Operator returned to refrigeration. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish area turned off. Not working properly.

Intermediate - No hot running water at hand wash sink at dishroom

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink in Mens room. Operator corrected. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in bulk containers of flour, panko. Operator removed and corrected. Corrected On-Site

Basic - Food stored on floor. 1. Walk-in freezer beef stored in pan on floor. 2.Dry storage, shortening, and plastic water bottles. Operator relocated to shelves. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Entire kitchen missing light covers for fluorescent fixtures.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter.

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle. Operator labled glass cleaner. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at few lights in kitchen.