JAMES KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored above lo mein inside reach in cooler.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upon inspection observed meat grinder soiled with food debris and slime substance. Repeat Violation

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

Basic - Floor not cleaned when the least amount of food is exposed in back of fryers and cooking equipment. Repeat Violation

Basic - Stored food not covered. Upon inspection observed chicken and steak stored in freezer not covered. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Contains of beef over vegetables inside walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line.

Basic - Working containers of food removed from original container not identified by common name.

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. Observed employee preparing vegetables with bare hands for immediate storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mixed vegetables inside reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 63/67f for less than 4hrs. Operator placed items inside walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener back kitchen. Meat grinder underneath shelf kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Cardboard used to line food-contact shelves.

Basic - Floor not cleaned when the least amount of food is exposed. Back kitchen and underneath equipment.

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in freezer stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Stored food not covered. Multiple items inside walk I. Freezer in covered.

Basic - Working containers of food removed from original container not identified by common name.