KIKI'S EGG HOUSE

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over head of lettuce in walk in cooler operator removed raw shell eggs from over produce. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. By the salad station, operator removed ice buckets from the floor. Corrected On-Site

Basic - Stored food not covered. In the cooler across from reach in freezer and dish machine area. Diced: tomatoes,onions, and peppers, operator covered vegetables Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, employee removed knife. 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. 2 Biscuits

Intermediate - Handwash sink used for purposes other than handwashing. Front counter plate in hand washing sink. Employee removed the plate. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line Employee removed open cup with soda drink in it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line

Basic - Food stored on floor. Coffee boxes across from reach in freezer and dish storage. Operator removed coffee boxes from the floor. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop potatoes. Plate removed Corrected On-Site

Basic - Food stored on floor. Cabbage and beef in walk-in cooler Operator removed the floor. Corrected On-Site

Basic - Stored food not covered. Operator covered food in reach in cooler. Diced tomatoes and diced peppers Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line Operator placed in sanitizing solution. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. Operator discarded can. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp reachin cooler on cookline. Operator moved raw shrimp. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs, with same gloved hand touch sausage and grated cheese.cookline

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced cooked potatoes in walk-in cooler at 55F next day cooling. See Stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Red potatoes placed in large container in walk-in cooler. Discussed place on sheet pans until cool.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men bathroom no hot water. Missing faucet

Basic - Faucet/handle missing at plumbing fixture. Men bathroom

Basic - In-use wet wiping cloth/towel used under cutting board. Operator had employee discarded. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Stockroom

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel sitting on slicer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few in dining room area New Ceiling tiles at location Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on cutting board. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk in cooler. Food removed from the floor. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Labeled on cook line. Sysco butter liquid labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish rack holders at dish machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the cook line cup and water bottle employee removed items. Corrected On-Site

Basic - Food stored on floor. Coffee on the floor and oil by cook line and reach in cooler. Operator removed items from the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Next to the cook line.

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Warning - From follow-up inspection 2022-09-08: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Black refrigerator cream cheese 53F Sour cream 53F, from previous day 12 hrs plus. Warning - From follow-up inspection 2022-09-08: Observed no tcs products in black reach in refrigerator. Observed station salad bar coleslaw at 46F. Instructed manager to put coleslaw in shallow pan and add more ice underneath it. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Warning - From follow-up inspection 2022-09-08: Observed cut marks on cutting board. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad mix (56F - Cold Holding); Cole slaw (55F - Cold Holding) Operator stated item place on salad bar about 7:00 am, Operator iced down salad bar. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Storing dirty dishes in frontline hand washing sink

Basic - Bowl or other container with no handle used to dispense food. Observed server scoop ice with customer glass. Discussed with server using scoop. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Case of beef stored on floor in walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline