SWEET HAND KATHYS RESTAURANT AND BAKERY

Violations (9)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed BREADED FISH (79F - Hot Holding); BEANS (95F - Hot Holding); cooked chicken at steam table. Employee reheated broths item s to a temperature of 170F**Corrected On-Site** **Corrected On-Site**

  High Priority

• 08A-04-5Critical

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables at reach in cooler.

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf next to three compartment sink at warewashing area wet nesting.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed holster for table top can opener soiled with food debris.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar over microwave not labeled properly.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the bottom of rear door.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a pan heavily soiled with grease buildup.

  Intermediate

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughout kitchen and warewashing area not smooth and easily cleaned.

  Basic