SPIKEY TY

Violations (11)

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter from lunch time. Manager returned eggs to walk in cooler

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter from lunch time. Manager returned eggs to walk in cooler **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over egg rolls in walk in cooler. Manager removed chicken

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over egg rolls in walk in cooler. Manager removed chicken **Corrected On-Site**

  High Priority

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line. Manager removed utensils

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line. Manager removed utensils **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with old food debris on bottom of cooler.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with old food debris on bottom of cooler.

  Basic

• 08B-17-4Corrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line and sushi station still with stickers. Manager discarded cut avocados and removed stickers and washed before cutting.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line and sushi station still with stickers. Manager discarded cut avocados and removed stickers and washed before cutting. **Corrected On-Site**

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Salt containers not labeled

  Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled

  Basic

• 12A-03-4

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

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartments sink

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Using a bowl instead of scoops. Manager removed bowl

  Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of scoops. Manager removed bowl **Corrected On-Site**

  Basic

• 11-26-1

  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.

  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.

  Intermediate

• 10-17-4Corrected on site

  In-use knife/knives stored in cracks between pieces of equipment. Knife's found in cracks between reach in coolers. Manager removed knives

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's found in cracks between reach in coolers. Manager removed knives **Corrected On-Site**

  Basic