HEFFER'S KOUNTRY CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over ready to eat foods in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash at 50°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in refrigerator door at 51°f. In cooler less than 4 hours. Moved to another cooler.

Basic - Floor tiles in disrepair in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - - From initial inspection : Basic - Floor tiles cracked in kitchen. Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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. Employee touching cooked bacon.

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 mark. Raw shell eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked ham in reach in cooler. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 53°f. Cheese stacked on top of container in top area of reach in cooler. Advised operator to place cheese below fill line of container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 90°f at cookline, (Cooked 30 minutes ago). Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing in disrepair in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded potatoes at 47°f at cookline. Operator moved back to 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. Opened package of ham in reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris: slicer.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Interior of microwave has accumulation of food debris.

Basic - Reach-in cooler interior has accumulation of soil residues.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

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. Employee touched butter toast with bare hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 85°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash at cookline at 51°f. Out of cooler 30 minutes. Operator returned to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at cookline at 110°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - Handwash sink used for purposes other than handwashing, sanitizer bucket stored in hand wash sink. Corrected On-Site

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Link sausage at 59°f at cookline. Operator stated out of cooler 1 hour and voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at cookline at 89°f. Operator reheated to 165°f. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.