CUISINE OF GRACE, LLC

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face and without washing hands operator handled container of cooked chicken in reach in cooler, discussed with operator who washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled container of quaternary solution and without washing hands operator handled container of raw pork, discussed with operator who washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen plastic bin of portioned raw pork (53F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for approximately 20 minutes, discussed with operator who moved product to cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In chemical storage unlabeled spray bottles of different cleaning agents, discussed with operator who labeled bottles. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Clean dish storage rack in kitchen has build up of grease from deep fryer, discussed with operator to clean and sanitize.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pan of cooked beans (49F - Cooling) at 12:00 per operator product cooked yesterday and left in reach in cooler overnight to cool night to chill. At this rate of cooling Product never reached 41F within 6 hours see stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of disinfectant and without washing hands employee began to handle and refill glass jar of MSG. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over containers of sauces. Discussed with operator corrected storage and emailed safe refrigeration poster. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pan of cooked beans (49F - Cooling) at 12:00 per operator product cooked yesterday and left in reach in cooler overnight to cool night to chill. At this rate of cooling Product never reached 41F within 6 hours see stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen Sanitizer Bucket (Quaternary 400ppm) discussed with operator who corrected to (Quaternary 200ppm) Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discussed health employee requirements with operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed Big 6 with operator and emailed handout.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and provided handout.

Basic - Current Hotel and Restaurant license not displayed. Discussed with operator to print and display license.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom no handwashing signs provided, discussed with operator and emailed handout for handwashing poster for operator to print and display.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in a few refrigerators.