BENEDICTS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 55f, staff to add more ice and water to container. Corrective Action Taken

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. Only one item out of temperature control, correction made.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corned beef hash 77f, employee reheating product. Holding at 154f, Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked sausage links cooling 96f, cooling on prep table in kitchen. Moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of ice water observed in hand sink next to convection ovens. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corned beef. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to walk in cooler. Plastic plate. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on some line coolers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various soups and sauces .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Torn gasket reach in cooler under flat top grill.

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Box of tomatoes over cooked potatoes in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - Food stored on floor. Ground beef on pan stored on floor. Item moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Reach-in walk in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Cooks line hand sink. Repeat Violation

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at front counter. Warning - From follow-up inspection 2024-09-19: Time Extended - From follow-up inspection 2024-11-12: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad date marked 2/26/24 . Manager discarded Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad date marked 2/26/24 . Manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut cantaloupe 48 F, cut green melon 46-52 F in cooler next to grill . Temperatures taken this day . Manager placed food in freezer for quick chill down recheck 29 F to 36 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained green cutting board at cook line . Reviewed with manager

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of cook line hand wash sink . Discussed with manager hand wash sinks must be accessible at all times . Manager relocated trashcan . Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict . Reviewed with manager. Manager updated menus during the inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- next to containers of food in prep area . Manager discarded drink Corrected On-Site

Basic - Plumbing system in disrepair. Clogged drain at hand wash sink in front counter area near beverage station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at 1010am raw pooled eggs (52 - Cold Holding) Operator moved items to freezer. Re temp at 1045am Raw pooled eggs 43f Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards board on table with meat slicer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of reach-in cooler next to flat top grill. Operator removed cell phone Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken marinade, had operator move to a different cooler. (49F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area shows accumulation of debris underneath he slicer guard.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation with no beard guard.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on main cook line shows accumulation of debris on interior of microwave.

High Priority - Dented/rusted cans present. See stop sale. One number 10 can of sliced olives in dry storage area was dented on the top seam.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line cracked an egg to cook, then continued working. Educated employee and manager about glove change and hand wash after cracking eggs. Corrective Action Taken

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. Employee on cook line touched his face then continued working without glove change and hand wash. Educated employee and he changed gloves and washed hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard in rear prep area shows accumulation of debris underneath the slicer guard. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan and he filled it out during the inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in storage room with the hot water heater were not secured. Operator secured both tanks. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen on main cook lines show cut marks. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen directly behind the dish machine. Employee moved phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal pans stacked in dish area show wet nesting. Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on the two door deli cooler on the right side of the main cook line located behind the shelves containing stacked pans and and dishes.

Basic - Floor soiled/has accumulation of debris. Floor and wall soiled in kitchen underneath and behind the fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in the kitchen located over the right side flat top with the fryer. Fan covers in walk in cooler shows accumulation of debris. Repeat Violation

Basic - Open dumpster lid. Lid on the cardboard dumpster open.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time and temperature logs, but operator does not have the proper paperwork. Provided operator with proper paperwork. Corrective Action Taken - From follow-up inspection 2022-04-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced chicken, cinnamon rolls, cooked sausage prepared over 24 hours ago not date marked. Educated employee and they date marked all items properly. Corrected On-Site - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen has staining and grooves. - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. White plastic tubs stacked in dish area. - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven on cook line left side has accumulation of grease/food debris. - From follow-up inspection 2022-04-22: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw prepped chicken over raw beef in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes(40°F - Cold Holding) Employees moved items during time of inspection. Items we held out for less than 4 hours Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet in kitchen has accumulation of food residue -stained cutting adjacent of stove

Intermediate - Handwash sink used for purposes other than handwashing. -observed sanitizer bucket in hand sink next to make table with fruits in kitchen -hand sink at front counter next to mugs

Intermediate - No soap provided at handwash sink. -next to mugs at front counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at dish drying rack

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at toaster oven in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep station at front counter -drink on table next to dish machine Discussed having a designated storage area or container for employees food and beverage

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups at front counter

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle at cooks line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -standing fan above toaster oven has accumulation of dust -reach in cooler drawers at cooks line have accumulation of food -reach in cooler gasket at make table has accumulation grease

Basic - Old labels stuck to food containers after cleaning. -old label from operator October on deli ham Operator stated ham was prepped on 11/14/21 and labeled ham during time of inspection. Corrected On-Site

Basic - Reuse of single-service or single-use articles.

Basic - Standing water or very slow draining water in handwash sink at front counter next to mugs

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at flat top grill has accumulation of grease -wall above dish drying rack and dish machine has accumulation of dust -ceiling at dish washing area has accumulation of dust -walk-in cooler fan covers have accumulation of dust

Basic - Working containers of food removed from original container not identified by common name. -container with seasoning below steam table Operator labeled during time of inspection. Corrected On-Site