DON PAN

Violations (8)

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to reach out for a clean pitcher and bowl without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to reach out for a clean pitcher and bowl without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- Ham (40-50F - Cold Holding); Sliced Cheese (41-55F - Cold Holding Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Cook put top portion in walk in cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Flip Top- Ham (40-50F - Cold Holding); Sliced Cheese (41-55F - Cold Holding Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Cook put top portion in walk in cooler to quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Microwave- ; Cooked Eggs (110F - Hot Holding) Per cook food item in unit less than an hour. Cook reheated.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Microwave- ; Cooked Eggs (110F - Hot Holding) Per cook food item in unit less than an hour. Cook reheated. **Corrective Action Taken**

  High Priority

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored shelf next to margarine in prep area. Removed during inspection.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored shelf next to margarine in prep area. Removed during inspection. **Corrected On-Site**

  Basic

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

  Basic

• 02D-01-5Corrected on site

  Working containers of sugar removed from original container not identified by common name. Labeled during inspection.

  Basic - Working containers of sugar removed from original container not identified by common name. Labeled during inspection. **Corrected On-Site**

  Basic

• 14-01-5Corrected on site

  Bowl with no handle used to dispense sugar. Removed during inspection.

  Basic - Bowl with no handle used to dispense sugar. Removed during inspection. **Corrected On-Site**

  Basic

• 32-12-6

  Covered waste receptacle not provided in women's bathroom. Employees Bathroom.

  Basic - Covered waste receptacle not provided in women's bathroom. Employees Bathroom.

  Basic