RUSTIC INN

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.

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. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Raw bar; shucked oysters 50F at 11am cooling since 9:30am to 52F at 11:30am at this rate proper cooling will not occur. Operator placed items in walk in freezer to quick chill.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Raw bar; shucked oysters 50F at 11am cooling since 9:30am to 52F at 11:30am at this rate proper cooling will not occur. Operator placed items in walk in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage. **Corrective Action Taken** **Warning**

High Priority

Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Four door reach in cooler, employee beverage and food items stored over food items for customer consumption. Operator stored properly.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Four door reach in cooler, employee beverage and food items stored over food items for customer consumption. Operator stored properly. **Corrected On-Site** **Warning**

Basic

Reach-in coolers shelving has rust that has pitted the surface throughout establishment.

Basic - Reach-in coolers shelving has rust that has pitted the surface throughout establishment. **Warning**

Basic

Walk-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**

Basic

Bowl or other container with no handle used to dispense food. 1. Bowl in bulk cheese located in prep four door reach in. 2. Bowl in bulk crushed garlic at cook line. Operator stored properly.

Basic - Bowl or other container with no handle used to dispense food. 1. Bowl in bulk cheese located in prep four door reach in. 2. Bowl in bulk crushed garlic at cook line. Operator stored properly. **Corrected On-Site** **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Raw bar refrigerator ambient 50F

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Raw bar refrigerator ambient 50F **Warning**

Intermediate

Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room.

Basic - Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room. **Warning**

Basic

Cutting board has cut marks and is no longer cleanable throughout establishment.

Basic - Cutting board has cut marks and is no longer cleanable throughout establishment. **Warning**

Basic