THE CORNER SKILLET

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler Due to being left open. cut tomatoes (45F - Cold Holding); cut leafy greens (46F - Cold Holding) Employee put down below. cut tomatoes (40F - Cold Holding); cut leafy greens (38F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table next to deli cooler. gravy (87F - Hot Holding) Employee put back on stove gravy (179F - Hot Holding) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blue fan on floor in front of hand wash sink front. Employee moved. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One CO 2 was chained during inspection. Employee chained during inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed cup on deli cooler over oven. Employee moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler at cook line cut leafy greens (50F - Cold Holding) Due to overfilling Employee moved half to bottom . Educated Retemp 43 cold holding Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Small pan in hand wash sink employee removed. Corrected On-Site

Basic - Plumbing system in disrepair.under three compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer raw pork over over ready to eat gravy.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small to go cream cheese cups no date mark prepared on 1-13. Management dated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Took to to wash room Corrected On-Site

High Priority - Container of medicine improperly stored. Spay bottle of medicine in with mustard and ketchup. Manger inverted for proper storage for drying 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 touched ready to eat cooked potatoes with bare hands. Educated employee regarding hand washing with ready to eat foods. Employee washed hands and put on gloves. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter on package made on 9-17

High Priority - Stop Sale issued due to adulteration of food product. Garlic butter was dated 9-17 was hand made on that date. Educated manger of date marking.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped butter was temp at 58 F manger could not determine when butter was put into fridge. Butter was disposed of.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First temp at 9:22am sliced cheese (48F - Cold Holding); retemped at 10:30am 41 degrees Whipped butter 48 degrees front reach in sausage (48F - Cold Holding); cut tomatoes (48F - Cold Holding) Cut leafy greens (48F - Cold Holding) these four manager chose to dispose of

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped old coffee in Hand washing sink.

Basic - Clean utensils stored between equipment and wall.knives in between equipment management moved

Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Observed drainage table side of three compartment sink with wet wiping cloths used for drainage, Discussed with manager location will make sure all dishes drain back into sink. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated on bottom of glass fridge.

Basic - Equipment and utensils not properly air-dried - wet nesting. On dry storage rack

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry. manager moved Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Wet wiping cloths on drying rack.