THE PANTRY BY FARMER'S TABLE

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into Dishmachine then handled clean dishes without washing hands. Informed operator of proper hand washing, employee the washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into Dishmachine then handled clean dishes without washing hands. Informed operator of proper hand washing, employee the washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over grilled onions. Operator moved and stored properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over grilled onions. Operator moved and stored properly **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: sliced tomatoes (45F - Cold Holding) Kitchen cook line; right side flip top garlic butter (60F - Cold Holding); cheese (60F - Cold Holding); left side flip top cooked noodles (60F - Cold Holding); . Operator states out of temperature for approximately 2 hours. Operator put on ice to quick chill. Items not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: sliced tomatoes (45F - Cold Holding) Kitchen cook line; right side flip top garlic butter (60F - Cold Holding); cheese (60F - Cold Holding); left side flip top cooked noodles (60F - Cold Holding); . Operator states out of temperature for approximately 2 hours. Operator put on ice to quick chill. Items not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (temperature 130F) operator moved to using triple sink to sanitize dishes.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (temperature 130F) operator moved to using triple sink to sanitize dishes. **Warning**

Intermediate