AIOLI

High Priority - Dented/rusted cans present. See stop sale. Can of pigeon peas-dented. See stop sale

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Employee sneezed into hands then touched clean surface of where food is stored and packed orders without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site

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. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, buttermilk ranch dressing (48F - Cold Holding); cooked chicken (48F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items onto ice to quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose is attached.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands on visibly soiled cloth towel then put on gloves without washing hands to cut roasted vegetables. Stopped and explained. He properly put on gloves. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. Corrected On-Site

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 cutting roasted vegetables with bare hands. Explained. He put on gloves. Roasted peppers are usually used for hot sandwiches. Establishment doesn't take the temperature of roasted peppers on hot sandwiches . Manager decided to use these roasted peppers for soup that will be prepared from scratch.Corrected On-Site Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27 . Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.

High Priority - Ready-to-eat, time/temperature control for safety food spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27 . Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Butane fuel containers stored over seasoning container in bakery area. Explained. Checked at the end of the inspection. Same. Not removed yet.Repeat Violation Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Torn gaskets on all coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpacks hanging from the dry food storage racks.explained.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without any hair restraint for loose head hair.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Potato salad missing the date of preparation in self serve cooler in the dining room. Explained and employee marked the date on the bottom. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Large platters and lids in dry food storage room stored not protected. Manager inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area in the back. Employee put towel in sanitizer solution. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with clean equipment on drying rack at dish machine

Basic - No handwashing sign provided at a hand sink used by food employees. Bakery area Operator printed sign Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to fill dish with water on cook line. Employee went to prep sink to fill dish. Corrected On-Site

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. Emailed to operator. Printed out on site. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed document to operator

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 . Half and half not time marked. Manager marked the time. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 1 hose Bibb at mop sink outside. Hot water hose Bibb is locked ( unable to verify) Warning - From follow-up inspection 2021-08-05: Same Time Extended