GE AVIATION

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan in prep table cooked onions (56F - Cold Holding); cooked mushrooms (45F - Cold Holding); green and red peppers (50F - Cold Holding) Put inside reach in reach in freezer cooked onions (36F - Cold Holding); cooked mushrooms (33F - Cold Holding); green and red peppers (38F - Cold Holding) Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary Was 500+ ppm now 400ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-24

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over frozen French fries in reach in freezer near cook top. Raw chicken over frozen strawberries in reach in freezer back storage area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice hot holding in hot holding unit near reach in fridge temp Rice hot holding - 127F at 10:07am put on stove to reheat. Re-temp 184F at 10:30pm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsas kept on time control. No written plan.

Basic - Ceiling in kitchen area has accumulation of dust

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven in kitchen next to double door reach in freezer has accumulation of food residue

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard in kitchen has old food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine on steel panel.

Basic - Stored food not covered. Open pastry bag in reach-in freezer of dry storage room. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (52 - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatloaf (125 - Hot Holding) Reheated to 166 °F Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -observed date 2-15-19

Basic - Cutting board has cut marks and is no longer cleanable. -buffet station next to fryers

Basic - Ice buildup in reach-in freezer in storage area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven next to double door reach in freezer has accumulation of grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind triple door reach in cooler has accumulation of dust

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles next to slicer not labeled Operator labeled during time of inspection. Corrected On-Site