RUSTIC INN

Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water Temperature 80F.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water Temperature 80F. Observed hot water turned off at employees handwashing sink in kitchen resulting in employees only using cold water to wash their hands. Manager turned on hot water during inspection. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw frog legs stored above opened box of creamers and trays of portioned coleslaw in Continental 4 doors reach in cooler next to exit door in kitchen. Manager inverted during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw frog legs stored above opened box of creamers and trays of portioned coleslaw in Continental 4 doors reach in cooler next to exit door in kitchen. Manager inverted during inspection. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy across from oven- ; Sliced Yellow Cheese (40-49F - Cold Holding). Per Cook food item in unit less than 4 hours. Item not prepared or portioned today. Chef moved top portion to reached in cooler to quick chill..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy across from oven- ; Sliced Yellow Cheese (40-49F - Cold Holding). Per Cook food item in unit less than 4 hours. Item not prepared or portioned today. Chef moved top portion to reached in cooler to quick chill.. **Corrective Action Taken**

High Priority

Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard during inspection.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard during inspection. **Corrected On-Site**

Basic

Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle during inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle during inspection. **Corrected On-Site**

Intermediate

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 80F. Hot water shut off at employees handwashing sink in back of kitchen. Manager turned hot water on during inspection.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 80F. Hot water shut off at employees handwashing sink in back of kitchen. Manager turned hot water on during inspection. **Corrected On-Site**

Intermediate