HATCH

Violations (5)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, liquid eggs (52F - Cold Holding). The item was moved to the cook line less than 2 hours ago. The item was not prepped or portioned today. Ice was added to the container to chill and cold hold.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, liquid eggs (52F - Cold Holding). The item was moved to the cook line less than 2 hours ago. The item was not prepped or portioned today. Ice was added to the container to chill and cold hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the wait station, the butter was not time marked. The butter was out of refrigeration for less than 2 hours. The time marked was applied.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the wait station, the butter was not time marked. The butter was out of refrigeration for less than 2 hours. The time marked was applied. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, sausage (119-132F - Hot Holding); hash browns (119-132F - Hot Holding). The items were placed in the unit less than 4 hours ago. The temperature of the unit was increased to reheat to 165F and hot hold.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, sausage (119-132F - Hot Holding); hash browns (119-132F - Hot Holding). The items were placed in the unit less than 4 hours ago. The temperature of the unit was increased to reheat to 165F and hot hold. **Corrective Action Taken**

  High Priority

• 22-20-5

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

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

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils in 88F water. The heated well was not turned on. The well was turned on.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils in 88F water. The heated well was not turned on. The well was turned on. **Corrective Action Taken**

  Basic