LONA

Violations (5)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In the dairy walk in cooler, the raw eggs were stored directly above the sour cream. The eggs were moved to a bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the dairy walk in cooler, the raw eggs were stored directly above the sour cream. The eggs were moved to a bottom shelf. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the expo station, cream cheese (40-70F - Cold Holding). The cream cheese was stored in a pan on top of the ice. The out of temperature portion was removed to the reach in cooler to chill and cold hold. The cold portion was moved to the reach in cooler for permanent storage from now on. The item was not prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the expo station, cream cheese (40-70F - Cold Holding). The cream cheese was stored in a pan on top of the ice. The out of temperature portion was removed to the reach in cooler to chill and cold hold. The cold portion was moved to the reach in cooler for permanent storage from now on. The item was not prepped or portioned today. **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. In the cook line window, cooked potatoes (90F - Hot Holding). The potatoes were held in the window less than 1 hour. The potatoes were moved to the oven to reheat to 165F to 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 cook line window, cooked potatoes (90F - Hot Holding). The potatoes were held in the window less than 1 hour. The potatoes were moved to the oven to reheat to 165F to hot hold **Corrective Action Taken**

  High Priority

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. At the closed end of the cook line hand wash sink.

  Basic - No handwashing sign provided at a hand sink used by food employees. At the closed end of the cook line hand wash sink.

  Basic

• 31B-03-4Corrected on site

  No soap provided at handwash sink. On the closed end of the cook line hand sink. The soap was provided

  Intermediate - No soap provided at handwash sink. On the closed end of the cook line hand sink. The soap was provided **Corrected On-Site**

  Intermediate