OLD HEIDELBERG

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (131F - Hot Holding), per operator food hot held less than two hours, employee reheated on the oven to 167F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (131F - Hot Holding), per operator food hot held less than two hours, employee reheated on the oven to 167F **Corrected On-Site**

High Priority

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along the entire kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along the entire kitchen.

Basic

Cleaned and sanitized equipment or utensils not properly stored.used food trays stored on floor, under hand wash sink, employee removed.

Basic - Cleaned and sanitized equipment or utensils not properly stored.used food trays stored on floor, under hand wash sink, employee removed. **Corrected On-Site**

Basic

Employee personal food not properly identified and segregated from food to be served to the public. Two glass door cooler, two bags with lunch food. employee removed

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two glass door cooler, two bags with lunch food. employee removed **Corrected On-Site**

Basic

Equipment in poor repair. Small flip top cover missing handle . Under shelf- storage of clean equipment in cook line.

Basic - Equipment in poor repair. Small flip top cover missing handle . Under shelf- storage of clean equipment in cook line.

Basic

Floor soiled/has accumulation of debris. Inside walk in cooler, old food residues under storage rack.

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler, old food residues under storage rack.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line, build up of grease and soil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line, build up of grease and soil.

Basic

Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table , employee moved to under shelf.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table , employee moved to under shelf. **Corrected On-Site**

Basic

Stored food not covered. -Chest freezer- ice cream container , employee placed a cover. - walk in freezer -large container of fresh cut beef. Employee placed covers on both containers

Basic - Stored food not covered. -Chest freezer- ice cream container , employee placed a cover. - walk in freezer -large container of fresh cut beef. Employee placed covers on both containers **Corrected On-Site**

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer, 200 ppm.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer, 200 ppm. **Corrected On-Site**

Basic

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine, located outside of kitchen, build up of black like substance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine, located outside of kitchen, build up of black like substance.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

Intermediate