FARMERS BASKET

15C: .05(7)(a)2,3Observed build up of debris on walk-in cooler shelves. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 5/7/2026.

16B: .06(2)(r)Observed leak at prep sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Could not correct on-site. Please correct by 5/7/2026.

17D: .07(4)(b)Observed an unopened plastic water bottle, two thermos and a wallet stored on a prep shelf above prep table. In walk-in cooler, employee meal stored above customer food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC (person in charge) moved items to store appropriately.

6-1B: .04(6)(f)Observed two large pans of TCS (time/temperature control for safety) foods holding below 135F on prep counter. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) had items discarded.

12C: .04(4)(m)Observed three wet wiping cloths stored on the counter in the front of the house by serving line. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC (person in charge) had wet cloths placed into sanitizer.

8-2B: .07(6)(g)Observed facility cleaning tables with Oxivir in a spray bottle and cleaning cloths. Poisonous or toxic materials shall be applied so that: (i) A hazard to employees or other persons is not created, and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted use pesticide, this is achieved by: (P) (I) Removing the items, (P) (II) Covering the items with impermeable covers, (P) or (III) Taking other appropriate preventive actions, (P) and (IV) Cleaning and sanitizing equipment and utensils after the application. (P) Corrective Actions: Could not correct on-site. Please correct by 4/3/2025.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over raw seafood in prep cooler. In walk-in cooler, there was raw ground beef stored over cooked chicken and unwashed vegetables stored over read-to-eat foods like sauce and coleslaw. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

14B: .05(10)(e) 1,2,4Observed clean metal containers that were stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had items cleaned again and set out to air-dry.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above green beans and raw chicken stored above cooked chicken inside the walk-in cooler, raw salmon stored above ready-to-eat vegetables in a prep cooler, and raw shrimp removed from its original package stored above cooked chicken inside a reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Food items were rearranged by their internal cooking temperature.//

4-2B: .05(7)(a)1Observed ice machine with mold-like substance accumulation on the inside top part. SECOND CONSECUTIVE VIOLATION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //

4-2B: .05(6)(n)Observed equipment being sanitized in the 3-compartment sink with a chlorine concentration below 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: //Chlorine sanitizer was remade to a concentration between 50-100 ppm and equipment was sanitized.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

6-1B: .04(6)(f) Observed multiple time/temperature control for safety (TCS) food items that were hot holding below 135F (see temperature log). SECOND CONSECUTIVE VIOLATION Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: //Salmon and mac n cheese were discarded. Other food items were reheated.//

13A: .02(1)(d)The most current inspection report was not posted in public view. The inspection displayed was from 2/22/2023.SECOND CONSECUTIVE VIOLATION The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: //

15A: .05(6)(a)Observed walk-in cooler holding temperatures above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: //

15C: .05(7)(d)Observed shelves inside the walk-in cooler with food debris and mold-like substance on them. Observed walk-in cooler fan covers with great accumulation of dust. Vent hood and back wall has grease build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: //