SHAHI ELLIE'S RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 49F in reach in cooler.. Chicken was placed covered overnight in reach in cooler.. Employee discarded chicken **Corrected On-Site**

High Priority

Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority

Objectionable odors in men's bathroom or other areas of the establishment.

Basic - Objectionable odors in men's bathroom or other areas of the establishment.

Basic

Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor and pipes under handwash sink soiled with grease

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken stored covered overnight to cool in reach in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken stored covered overnight to cool in reach in cooler

Intermediate

No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand wash sink next to Micro wave

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand wash sink next to Micro wave

Basic