Eegee's

Violations (4)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed lids of containers in handwashing basin at handwashing sink closest to cash registers.

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed sliced cooked meat in make top unit at 44F. PIC stated it was placed in the make top unit the prior day. Bottles of ranch were observed at 44F in make top unit next to handwashing sink. PIC stated the ranch was prepared the prior day by the closing staff. Observed container of shredded cheese at 45F in the bottom of the make top unit next to the hot holding equipment. PIC stated it was recently moved to the make top unit as it was prepared just before inspection.

  Time Temperature Control for Safety Food (TCS Food)

• 301078bc-485a-44ca-849b-c825f9a621fd

  Food properly labeled; original container

  3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed several containers of white granules and brown granules around the kitchen of the establishment. No label was present during inspection. PIC stated they container salt and seasoning.

  Food Identification

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23

  Single-use/single-service articles; properly stored, used

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed single use spoons and forks stored with their handles and food contact surfaces mixed. Container for single use spoons/forks had debris accumulated along the sides and bottom where the food contact surfaces can touch.

  Proper Use of Utensils