CARROT EXPRESS

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (52F - cold holding). Rice being held in container on cutting board without temperature control. Operator states item has been out for approximately 1 hour. Operator moved to reach in cooler. Retook temperature at end of inspection at 43F. Reach in cooler under steam table: mozzarella cheese (47F - Cold Holding). Being held on top of cooler with no temperature control. Operator states cheese has been out for 30 minutes. Operator placed into reach in cooler. Retook temperature at end of inspection at 40F. Items not prepared or portioned today

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (52F - cold holding). Rice being held in container on cutting board without temperature control. Operator states item has been out for approximately 1 hour. Operator moved to reach in cooler. Retook temperature at end of inspection at 43F. Reach in cooler under steam table: mozzarella cheese (47F - Cold Holding). Being held on top of cooler with no temperature control. Operator states cheese has been out for 30 minutes. Operator placed into reach in cooler. Retook temperature at end of inspection at 40F. Items not prepared or portioned today **Corrected On-Site**

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face, not wash hands, and then handle single service containers. Discussed with operator. Operator instructed employee to wash hands. **Corrected On-Site**

High Priority

Single-service articles stored next to handwash/food preparation sink exposed to splash. Box of single service bags stored in between faucet and wall at prep area hand wash sink. Operator removed

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Box of single service bags stored in between faucet and wall at prep area hand wash sink. Operator removed **Corrected On-Site**

Basic

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked. Operator stated milk was opened 2 days ago. Operator date marked **Corrected On-Site**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit for dishwasher at time of inspection. Operator states test strips on order

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit for dishwasher at time of inspection. Operator states test strips on order **Corrective Action Taken**

Intermediate

Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top shelf above multiple restaurant food items in walk in cooler. Operator moved personal food items to bottom corner **Corrected On-Site**

Basic

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. Operator unable to provide for 1 new employee at time of inspection

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. Operator unable to provide for 1 new employee at time of inspection

Intermediate

Raw fruits/vegetables not washed prior to preparation.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce from package that states wash before use. Discussed with employee, employee washed lettuce **Corrected On-Site**

Basic