ULTIMATE GRILL

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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45°f in silver refrigerator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Philly steak at 123°f and chicken at 120°f. In steam table 1 hour. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

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.

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

Basic - Ice buildup in reach-in freezer.

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

High Priority - 2 Live, small flying insects in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of sliced cheese in side door of refrigerator. Advised operator to use metal containers, put less product in container and do not store in door. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

Basic - No handwashing sign provided at a hand sink used by food employees, hand sink next to mop sink.