FLAPJACK JOHNNYS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Bag of cloths and pitcher stored in hand sink.

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

Intermediate - No soap provided at handwash sink at cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and soup in walk in cooler.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense dry grits.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No handwashing sign provided at a hand sink used by food employees, hand sink across from dish machine.

Basic - Nonfood-contact surface soiled with grease: -sides of fryers and flat grill.

Basic - Reach-in cooler at cookline interior/shelves have accumulation of soil residues. Repeat Violation

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. Chlorine 0ppm, corrected to 50ppm.

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

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

High Priority - Shell eggs stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 47°f ,corned beef hash at 53°f and ham at 48°f. Operator stated items pulled from walk in cooler 2 hours prior. Cooler drawer was not properly shut. Operator moved to freezer for rapid cooling.

Intermediate - Handwash sink used for purposes other than handwashing. Storing/filling pitcher from handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, ground beef in walk in cooler, sliced meats in walk in cooler.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No conspicuously located ambient air temperature thermometer in cookline reach in cooler, glass door coke brand cooler.

Basic - Nonfood-contact surface soiled with old food debris: mixer stand, shelf under prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered, container with flour in dry storage area.

High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Mixing bowl with raw egg stored over ready to eat foods in reach in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored,sanitizer tabs stored on reach in cooler. Corrected On-Site

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

Intermediate - Plastic container stored in hand wash sink at cookline.

Basic - Cutting board has cut marks and is no longer cleanable.

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

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop stored on top of ice machine.

Basic - Reach-in cooler drawers have accumulation of food debris.