THANKS TO HARRISON

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F - Cold Holding); sliced swiss cheese 66F - Cold Holding); shredded cheddar (66F - Cold Holding); pooled raw shell eggs (63F - Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F - Cold Holding); sliced swiss cheese 66F - Cold Holding); shredded cheddar (66F - Cold Holding); pooled raw shell eggs (63F - Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill. **Corrective Action Taken**

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee - employee washed hands and put on new gloves.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee - employee washed hands and put on new gloves. **Corrected On-Site**

  High Priority

• 03G-05-5CriticalRepeat

  Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen salmon in 10K vacuum packaging missing date kati when sealed.

  High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen salmon in 10K vacuum packaging missing date kati when sealed. **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 03G-49-2Repeat

  Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No records available for ROP fish at time of inspection.

  Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No records available for ROP fish at time of inspection. **Repeat Violation** **Admin Complaint**

  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 4 days 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 4 days does not have signed reporting agreement. Bulletin printed, read, and signed during inspection. **Corrected On-Site**

  Intermediate

• 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. Raw shell eggs at cookline being held under time block 9:00am-1:00pm breakfast service. Not written plan found. New plan printed and filled out at time of inspection.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs at cookline being held under time block 9:00am-1:00pm breakfast service. Not written plan found. New plan printed and filled out at time of inspection. **Corrected On-Site**

  Intermediate

• 35A-01-4

  Nonservice animals in the food establishment or on premises. Customer with dog in dining area. Advised management about animal rules for dining establishments and service animals only.

  Intermediate - Nonservice animals in the food establishment or on premises. Customer with dog in dining area. Advised management about animal rules for dining establishments and service animals only.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food. Metal bowls in bulk sugar and flour containers in dry storage area.

  Basic - Bowl or other container with no handle used to dispense food. Metal bowls in bulk sugar and flour containers in dry storage area.

  Basic