FRESH KITCHEN

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at prep area Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Old food stuck to clean dishware/utensils. - employee rewashed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - operator has blank forms not filled out. Used for all hot holding and cold holding items at front counter.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. WALK IN COOLER - unwashed mushrooms over cut broccoli - unwashed avocados over cut cauliflower - unwashed ginger over cooked potato noodles

High Priority - Non-food grade paper/paper towel used as liner for food container. Guacamole covered with brown paper towel at front line Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with hair falling forward Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at front counter

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop bucket

High Priority - - From initial inspection : 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. Roasted veggies not time stamped - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -pressure release valve leaks at the dishwasher causing standing water -bottom drawer at the range will not close easily - From follow-up inspection 2023-01-26: Pressure valve repaired today Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line - From follow-up inspection 2023-01-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Drawers ; beef (48F - Cold Holding); chicken (48F - Cold Holding); ambient (59F - Hot Holding); unit tripped breaker operator corrected (); salmon (45F - Cold Holding) -chick peas (45F - Cold Holding); cut tomatoes (45F - Cold Holding);

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

Basic - Equipment in poor repair. -line drawer gasket ripped

Basic - Floor not cleaned when the least amount of food is exposed. - floor drain at the dish washer

High Priority - Raw animal food stored over or with unwashed produce. Unwashed broccoli over washed potatoes

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge not operating correctly

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the scrap sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutt king board soiled

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge not working

Basic - Old labels stuck to food containers after cleaning. On the lexan containers