THE OWL

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top bottom: Cooked potato 64F cooling . See stop sale **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top: cooked chicken 45-39F. In units less than 4 hours. Stored above rim line. Food not prepared today. 2) Prep table kitchen: Hash browns - 57F Operator moved foods to bottom reach in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top: cooked chicken 45-39F. In units less than 4 hours. Stored above rim line. Food not prepared today. 2) Prep table kitchen: Hash browns - 57F Operator moved foods to bottom reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Eggs, butter and corn beef - no time mark

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Eggs, butter and corn beef - no time mark observed on container. Operator time marked 8-12pm **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food re-served to customers. Butter chips 64F. - see stop sale

High Priority - Time/temperature control for safety food re-served to customers. Butter chips 64F. - see stop sale **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top bottom: Cooked potato 64F cooling overnight . See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top bottom: Cooked potato 64F cooling overnight . See stop sale **Repeat Violation** **Admin Complaint**

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (0ppm). Operator primed.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (0ppm). Operator primed. **Corrected On-Site** **Warning**

High Priority

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs for an order and proceeded to grab a clean plate. Chef washed hands properly.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs for an order and proceeded to grab a clean plate. Chef washed hands properly. **Corrected On-Site** **Warning**

High Priority

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale **Warning**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table kitchen: Grill: raw shell Eggs : 104 F, foods under no temperature control. On tables less than 4 hours. Operator moved eggs to flip top cooler to quick chill.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table kitchen: Grill: raw shell Eggs : 104 F, foods under no temperature control. On tables less than 4 hours. Operator moved eggs to flip top cooler to quick chill. **Corrective Action Taken** **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. 1)Front counter. Reach in cooler : Time/temperature control for safety food re-served to customers. Butter chips 54F- see stop sale . 2) Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1)Front counter. Reach in cooler : Time/temperature control for safety food re-served to customers. Butter chips 54F- see stop sale . 2) Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale **Warning**

High Priority

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. Audrey at dish washing station. Completed during 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. Audrey at dish washing station. Completed during inspection. **Corrected On-Site** **Warning**

Intermediate

Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles missing , 1 damaged in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles missing , 1 damaged in kitchen. **Warning**

Basic

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet while preparing food. Chef removed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet while preparing food. Chef removed. **Corrected On-Site** **Warning**

Basic

Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket at front counter stored next to jams, jellies.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket at front counter stored next to jams, jellies. **Warning**

Basic

Employee washed hands in a sink other than an approved handwash sink. 1) employee washed hand at 3 compartment sink by dish machine. Review proper hand washing. Employee rewashed hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 1) employee washed hand at 3 compartment sink by dish machine. Review proper hand washing. Employee rewashed hands. **Corrected On-Site** **Warning**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top bottom: Cooked potato 64F cooling overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top bottom: Cooked potato 64F cooling overnight. Observed cooling in a deep container and covered. **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table in kitchen. **Warning**

Intermediate

Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by 2 food trays. Operator removed.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by 2 food trays. Operator removed. **Corrected On-Site** **Warning**

Intermediate

1 Wet mop not stored in a manner to allow the mop to dry.

Basic - 1 Wet mop not stored in a manner to allow the mop to dry. **Warning**

Basic