RED PEPPER

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee mopping floor and handling soiled wares then proceed to cook without washing hands. Instructed employee to properly wash hands **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked ribs in cook line reach in cooler. Operator reorganized. Raw chicken stored over ready to eat broccoli in walk in cooler. Operator moved the raw chicken to the bottom shelf. Raw shrimp stored above cooked shrimp in walk in cooler. Operator reorganized.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked ribs in cook line reach in cooler. Operator reorganized. Raw chicken stored over ready to eat broccoli in walk in cooler. Operator moved the raw chicken to the bottom shelf. Raw shrimp stored above cooked shrimp in walk in cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP- ; sprouts (42-50F). Sprouts overfilled above fill line. Operator states sprouts were stocked approximately 1 hour ago, operator removed excess sprouts and placed in reach in section of cooler. Retook temperature at 40F-42F at end of inspection noodles (49F - Cold Holding) being held at room temperature on cook line with no temperature for less than 1 hour, operator moved to reach in cooler. Noddles not prepared or portioned today. Retook temperature at end of inspection at 41F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP- ; sprouts (42-50F). Sprouts overfilled above fill line. Operator states sprouts were stocked approximately 1 hour ago, operator removed excess sprouts and placed in reach in section of cooler. Retook temperature at 40F-42F at end of inspection noodles (49F - Cold Holding) being held at room temperature on cook line with no temperature for less than 1 hour, operator moved to reach in cooler. Noddles not prepared or portioned today. Retook temperature at end of inspection at 41F **Corrected On-Site**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 stored between the microwave and dry storage shelves on cook line. Operator removed and properly stored **Corrected On-Site**

High Priority

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled

Basic

Objectionable odors in bathroom or other areas of the establishment. Bathroom near the back door has a strong odor.

Basic - Objectionable odors in bathroom or other areas of the establishment. Bathroom near the back door has a strong odor.

Basic

Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Boxes of tools stored on shelf under prep table with dry storage items. Operator removed and properly stored

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Boxes of tools stored on shelf under prep table with dry storage items. Operator removed and properly stored **Corrected On-Site**

Basic

Walk-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside the 3 compartment sink. Discussed proper handwashing station. Employee washed hands in designated sink. **Corrected On-Site**

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes in handwashing sink next to Three compartment sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment thermometer calibrated at 208F using boiling water method

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment thermometer calibrated at 208F using boiling water method

Intermediate

Employee beverage container on a food preparation table next to clean equipment/utensils. Operator discarded drink.

Basic - Employee beverage container on a food preparation table next to clean equipment/utensils. Operator discarded drink. **Corrected On-Site**

Basic

Spray bottle containing a clear substance not labeled. Operator labeled sanitizer.

Intermediate - Spray bottle containing a clear substance not labeled. Operator labeled sanitizer. **Corrected On-Site**

Intermediate

Ice buildup in walk-in freezer.

Basic - Ice buildup in walk-in freezer. Observed on wall and door **Repeat Violation** **Admin Complaint**

Basic

Interior of microwave has accumulation of grease/food debris.

Basic - Interior of microwave has accumulation of grease/food debris.

Basic

Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation in chest freezer at front counter area

Basic