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Violations (9)

• 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 and the time removed from temperature control cannot be determined. Compound butter being held under time control missing date mark. Per employee put on time control at 11:00am opening. Employee added time mark.

  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 and the time removed from temperature control cannot be determined. Compound butter being held under time control missing date mark. Per employee put on time control at 11:00am opening. Employee added time mark. **Corrected On-Site**

  High Priority

• 51-13-4Corrected on site

  No Heimlich maneuver/choking sign posted. Poster printed and posted during inspection.

  Basic - No Heimlich maneuver/choking sign posted. Poster printed and posted during inspection. **Corrected On-Site**

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use. Soiled wiping cloth handing on oven handle.

  Basic - Soiled dry wiping cloth in use. Soiled wiping cloth handing on oven handle.

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site**

  Basic

• 11-27-4Corrected on site

  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. Bulletin printed and provided during inspection.

  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. Bulletin printed and provided during inspection. **Corrected On-Site**

  Intermediate

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee does not have signed reporting agreement. Bulletin printed, read, and signed during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee does not have signed reporting agreement. Bulletin printed, read, and signed during inspection. **Corrected On-Site**

  Intermediate

• 10-20-4Corrected on site

  In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in contact with oven door. Employee removed tongs.

  Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in contact with oven door. Employee removed tongs. **Corrected On-Site**

  Basic

• 03F-10-5Corrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form printed and filled out during inspection.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form printed and filled out during inspection. **Corrected On-Site**

  Intermediate