MR D'S BREAKFAST AND LUNCH

High Priority - Container of medicine improperly stored. Prescription medication on table next toasters, removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on prep cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter

Basic - Soiled dry wiping cloth in use. Cook line, removed Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Soiled dry wiping cloth in use. On cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over biscuit dough in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter at toasters (67F - Cold Holding), cooked potatoes on cook line (78F - cold holding), both held less than 4 hours, discussed adding to time as a public health control

Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment in hand sink on cook line, removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature m moved to cooler 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 touching bread toast with bare hands. Reviewed with employee . Employee put toast back in toaster, recheck 162 F , employee washed hands and put on gloves 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for shell eggs on prep table. Reviewed with manager

Basic - In-use utensil ( ladle) stored in standing water less than 135 degrees Fahrenheit at steam table at 76 F . Manager placed ladle at triple sink to clean Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on shelf in food storage area. Reviewed with food manager