EBEN SILVER TOWN

6-2: .04(6)(h)Observed multiple time/temperature control for safety foods that require date marking cold holding in the facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

3-1C: .04(1)Observed multiple dented cans on the dry storage shelf. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in Charge (PIC) discarded the dented cans.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

6-1A: .04(6)(f)Observed 2 containers of butter and one open box of pasteurized liquid eggs cold-holding above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the butter and liquid eggs.

15B: .05(3)(h),(i)Observed no test strips at the facility. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Facility was provided with test strips, as they are currently waiting on delivery of ordered test strips (order has been verified).

2-2E: .03(6)Facility did not have bleach onsite or a way to clean up bodily fluids. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Person-in-charge (PIC) sent employee to pick up bleach prior to the completion of the inspection. //

6-1B: .04(6)(f)Observed cooked zucchini hot holding at 103F and cooked peppers hot holding at 102F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded items. //

8-2B: .07(6)(c)Observed several butane lighters stored over food on prep counters. // SECOND REPEAT VIOLATION Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC moved lighters below prep surfaces. //