CUB HOUSE

Basic - Ice buildup in reach-in freezer by three compartment sink

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife rinsed with water after switching to cutting different foods; educated; operator washed ; rinsed and sanitized before reusing Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (62F - Cold Holding); diced ham (62F - Cold Holding); in small table top cooler in the kitchen; unit left unplugged; as per operator food out of temperature for more than four hours; See Stop Sa

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (62F - Cold Holding); diced ham (62F - Cold Holding); in small table top cooler in the kitchen; unit left unplugged; as per operator food out of temperature for more than four hours; See Stop Sale

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on baking trays on the rack by three compartment sink Removed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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. See stop sale.butter/stored over 4 hours/cookline.