A & B RESTAURANT

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs being stored over ready to eat produce. Manager moved shelled eggs on to separate shelf. Corrected On-Site

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. Kitchen manager stated eggs were put out at 7am, time was 9:35. Replaced eggs and put time mark. Observed butter on server line no time mark, server time marked. 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. Observed bucket of gravy uncovered and not date marked. Manager placed lid on gravy and date marked. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food being stored in two door cooler in back of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up around walk in freezer door frame and on the floor of walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table. Observed wet towel sitting on wooden cutting board in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, sliced cheese and several foods

Basic - Bowl or other container with no handle used to dispense food. Using plate in potatoes in walk-in cooler.

Basic - Floor soiled/has accumulation of debris. Large amount of grease buildup behind grills and fryers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored with raw beef in same container all packaged. manager placed each meat in different containers Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Egg wash date for 9/12 Manager discarded. Corrected On-Site

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. Employee date marked eggs, explained to kitchen manager only the time. Manager time marked eggs 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. Email to operator, operator printed and posted on wall. Corrected On-Site

Basic - Stored food not covered. Tea urns Manager covered tea urns. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled spray bottle. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Chili sauce and tomato paste

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Servers station butter 77, discussed time as public health control with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior ice bin Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. In salt Corrected On-Site

Basic - Cloth used as a food-contact surface. On top of meatloaf. Employee removed Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Chili sauce and tomato paste

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses , cell phones

Basic - Floor / wall soiled/has accumulation of debris. Grease build up behind cooks line

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cut lettuce at servers station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior soda nozzles servers stations. Employee cleaned an sanitized during inspection Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top case of margarine in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce 122F, beef 92F Kitchen manager reheating sauce 168F and beef 166 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Basic - Buildup of food debris/soil residue on equipment door handles. Reachin cooler handles end of cookline

Basic - Food-contact surface not smooth and easily cleanable. Cut off top of creamer container in reachin cooler. operator discarded containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reachin cooler end of cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 74F cookline

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda head on soda machine.

Basic - Single-service articles improperly stored. To-go items stored on floor outside storage.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit on cookline.

Basic - Build-up of grease/dust/debris on hood filters. Observed at cook line

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Observed dust debris on walk in cooler

Basic - Gaskets with slimy/mold-like build-up. Observed reach in coolers by cook line next to white standing reach in freezer with food debris on gasket.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle at cook line. Operator removed when prompted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on food preparation table not stored in sanitizer. Operator placed in 3 compartment sink sanitizer when prompted Corrected On-Site