MITRICOLOR

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Potato salad (62F - Cold Holding) inside cooler near steam table, as per operator for less than 3 hours.

High Priority

Water misting device not maintained/cleaned as required.

High Priority - Water misting device not maintained/cleaned as required. Observed water misting device at triple sink soiled with mold like substance.

High Priority

Employee washed hands with cold water.

High Priority - Employee washed hands with cold water.

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, wallet, keys stored at prep table near kitchen entrance.

Basic

Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor at walk in freezer soiled with food debris. **Repeat Violation**

Basic

Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.

Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Observed mop sink with water temperature 78F. Operator fixed water at time of inspection. Mop sink hot water temperature 89F. **Corrected On-Site**

Intermediate

No Heimlich maneuver/choking sign posted.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster. Provided operator with choking poster via email. **Corrective Action Taken**

Basic

No copy of latest inspection report available.

Basic - No copy of latest inspection report available. Observed no copy.

Basic

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 gaskets at tree door reach in cooler located across triple sink soiled with slime. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves across steam table. Observed reach in cooler shelves soiled with mold like substance across triple sink.

Basic

Ripped/worn tin foil used as shelf cover.

Basic - Ripped/worn tin foil used as shelf cover. Observed at shelves near kitchen entrance.

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed boxes of take out bags, foam plates stored directly on floor near walk in cooler.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in the kitchen. Advised operator to set up sanitizing solution. **Repeat Violation**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in the kitchen.

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands inside of the triple sink.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to store containers.

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kits. **Repeat Violation**

Intermediate

No hot running water at three-compartment sink.

Intermediate - No hot running water at three-compartment sink. Observed triple sink with water temperature 78F. Operator fixed water at time of inspection. Triple sink hot water temperature 100F **Corrected On-Site**

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed at handwashing sink in the kitchen. Operator provided soap. **Corrected On-Site** **Repeat Violation**

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked black beans, cooked shredded pork not date marked at reach in cooler across triple sink, as per operator for less than 2 days. **Repeat Violation**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water misting handwash sink with water temperature 80F. Operator fixed water at time of inspection. Handwashing sink hot water temperature 97F. **Corrected On-Site**

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting boards at prep table. **Repeat Violation**

Basic