EGGS UP GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits in hot box 104f, operator moved for immediate temperature recovery, reheated to 168f Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers

Basic - Food storage container/container lid cracked or broken. Lids cracked broken to foods in low boy Numerous pans on clean rack is broken/cracked

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in make station on line with produce labels on product - operator removed and washed and discussed with staff proper produce prep Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of bottom low boy soiled Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 47f, salsa 48f, potato salad 52f, diced tomatoes 54f, sliced tomatoes 53f, per operator they had a large catering order and the cooler was opened, operator placed ice bags on foods for immediate temperature recovery, cooler temperature 37°, 2nd temperature, all foods below 41°Corrective Action Taken Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing over cooks line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Equipment and utensils not properly air-dried - wet nesting. Several wet pans on clean racks stacked together Corrected On-Site

Basic - Food storage container/container lid cracked or broken Lid to grits cracked Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados on make line - cut avocados still have labels/tags, operator removed from line and washed produce. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Boards on line have cut marks Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food storage container/container lid cracked or broken. Lid to potatoes on steam well cracked Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado on line with produce sticker still on Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand sink end of cooks line Behind fryer

Intermediate - Food-contact surface soiled with food debris to boards on line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink cooks line blocked by broom and fan Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Windex in bottle not labeled

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt Side of fryer soiled with food debris

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Salt in container not labeled Repeat Violation

Intermediate - Food-contact surface soiled with food debris Cut board on line stained

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Towel used under cutting board. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 54°/ sliced tomatoes 55°/ items in plastic pans, cooler at 35°; operator stated he was going to switch to metal pans for better cold holding

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 126° Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups located on servers station.