MATTISON 41

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed the chlorine solution at 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the catering prep kitchen near the exit to the server station. The operator replaced the batteries for the paper towel dispenser. Corrected On-Site

Basic - Accumulation of debris on the top exterior of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for blue cheese crumbles on the cook line. The operator removed the ramekin from the blue cheese. Corrected On-Site

Basic - Food stored on floor. Observed a case of raw beef stored on the floor in the walk in cooler. The operator properly stored the raw beef. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the knife rack and a wall. The operator removed the knives for cleaning. Corrected On-Site

Basic - In-use tongs stored on oven door handles between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth from underneath the cutting board. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket. 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. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a cell phone then a clean cheese grater without changing gloves and washing hands. Educated the employee on proper glove protocols. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese. Corrective Action Taken

Basic - Carbon dioxide tank not adequately secured behind the bar. The operator secured the tank. Corrected On-Site

Basic - Clean wiping cloths stored on floor in the storage area. The operator properly stored the wiping cloths. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler at the pizza station. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the stand up reach in cooler at the server station. The operator properly stored the employee food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a cutting board at the pizza station. The employee properly stored the cell phone. Corrected On-Site

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed an employee rinse a knife after sanitizing in the three compartment sink. The employee properly rewashed the knife. Corrected On-Site

Basic - Ice bucket stored on floor between uses at the server station. The operator properly stored the ice buckets. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine. The operator removed the ice scoop for cleaning. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on an oven door handle between uses on the cook line. The operator properly stored the tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 36F standing water behind the bar. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site