CALYPSO

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employees touched aprons then continued to cook without washing hands.

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. Cream opened four days ago. Date added. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Mountain Dew on shelf over cream in reachin cooler located in server station. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunchbox on top of ice machine. Removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two pair on oven door. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan on shelf over blenders in prep area. Moved to trash. Corrected On-Site

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. 0ppm. Operator installed new sanitizer jug. Recheck 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cream in walk in cooler. Operator corrected shelves. 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. Cheese sauce dated 2/24. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 2/24

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (48F - Cold Holding) in reach in cooler in cook line area. Operator states no temperatures were taken today and item was in reach in cooler overnight. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar area

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink container on prep shelf

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in wait station