THE COUNTRY INN

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands handling clean plates of customers food, discussed with operator employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands handling clean plates of customers food, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with paper towel and after without washing hands employee handled clean plates of customers food, discussed with employee who washed hands.

  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. Employee wiped face with paper towel and after without washing hands employee handled clean plates of customers food, discussed with employee who washed hands. **Corrected On-Site**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. In steam table non food grade cloth used for liner for cooked biscuits, discussed with chef who removed cloth.

  High Priority - Non-food grade paper/paper towel used as liner for food container. In steam table non food grade cloth used for liner for cooked biscuits, discussed with chef who removed cloth. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo station milk (48F - Cold Holding) per operator product left out on counter for approximately 30 - 45 minutes, discussed with operator who placed product in reach in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo station milk (48F - Cold Holding) per operator product left out on counter for approximately 30 - 45 minutes, discussed with operator who placed product in reach in cooler to chill. **Corrective Action Taken**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table double pan of 99F water with ice cream scoop stored, discussed with operator who removed scoop.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table double pan of 99F water with ice cream scoop stored, discussed with operator who removed scoop.

  Basic