VERANDA KITCHEN & BAR

Raw animal food stored over/not properly separated from ready-to-eat food. 1) In front fliptop lower cooler, raw shell eggs over soup container. 2) In True 2 door reach in cooler, raw scallops container above prepped raw vegetables Manager rearranged all to properly separate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In front fliptop lower cooler, raw shell eggs over soup container. 2) In True 2 door reach in cooler, raw scallops container above prepped raw vegetables Manager rearranged all to properly separate. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crates by cookline, rehydrated rice noodles (67-69F - Cold Holding). Per manager out of cooler approximately 2 hours. Manager returned all to reach in cooler to rechill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crates by cookline, rehydrated rice noodles (67-69F - Cold Holding). Per manager out of cooler approximately 2 hours. Manager returned all to reach in cooler to rechill. **Corrective Action Taken** **Warning**

High Priority

Non-food grade paper/paper towel used as liner for food container. brown paper bags in fried chicken containers in walkin cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. brown paper bags in fried chicken containers in walkin cooler. **Warning**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In TRUE reach in freezer at far end of cookline, portioned raw beef and shrimp above prepared summer rolls. Employee rearranged items to properly separate.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In TRUE reach in freezer at far end of cookline, portioned raw beef and shrimp above prepared summer rolls. Employee rearranged items to properly separate. **Corrected On-Site** **Warning**

High Priority

Food stored on floor. boxes of food stored on the floor inside walk-in freezer.

Basic - Food stored on floor. boxes of food stored on the floor inside walk-in freezer. **Warning**

Basic

In-use ice scoop/utensil stored on soiled surface between uses. Tongs hanging on trash can at far end of cookline. Per manager used only to pick up items from floor to place in trash. Employee labeled tongs for non food use only.

Basic - In-use ice scoop/utensil stored on soiled surface between uses. Tongs hanging on trash can at far end of cookline. Per manager used only to pick up items from floor to place in trash. Employee labeled tongs for non food use only. **Corrected On-Site** **Warning**

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle in contact with rice in bulk container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle in contact with rice in bulk container. **Warning**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 81F at far end of cookline. Employee removed container and utensils to be washed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 81F at far end of cookline. Employee removed container and utensils to be washed. **Corrective Action Taken** **Warning**

Basic

In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board at far end of cookline.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board at far end of cookline. **Repeat Violation** **Warning**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave. **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at front fliptop cutting board not stored in sanitizer bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at front fliptop cutting board not stored in sanitizer bucket. **Warning**

Basic

Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area missing.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area missing. **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around back wall and upper section of ice machine bin. Employee cleaned during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around back wall and upper section of ice machine bin. Employee cleaned during inspection. **Corrected On-Site** **Warning**

Basic

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

Intermediate

Carbon dioxide/helium tanks not adequately secured. CO2 tank at service station by dinning room on floor not secured.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at service station by dinning room on floor not secured. **Warning**

Basic

Current Hotel and Restaurant license not displayed. Employee printed and posted.

Basic - Current Hotel and Restaurant license not displayed. Employee printed and posted. **Corrected On-Site** **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat hanging from knife holder above cutting board at far end of cookline.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat hanging from knife holder above cutting board at far end of cookline. **Warning**

Basic