DEBRA'S PLACE

Violations (11)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cooks on numerous occasions wiping gloved hands on visibly soiled dry towels and continued to prep foods and touching clean plates; educated; employees washed hands; **Corrected On-Site**

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers and raw salmon stored over hot dogs and sliced ham - all not commercially packaged in white freeze at front counter; advised to store properly

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers and raw salmon stored over hot dogs and sliced ham - all not commercially packaged in white freeze at front counter; advised to store properly

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (50F - Cold Holding); chicken (44F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food placed on top of layers of deli paper not allow g cool air to keep food at 41 F or below; food out of temperature for approximately 30 minutes; paper removed ;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (50F - Cold Holding); chicken (44F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food placed on top of layers of deli paper not allow g cool air to keep food at 41 F or below; food out of temperature for approximately 30 minutes; paper removed ; **Corrective Action Taken**

  High Priority

• 03F-02-5Critical

  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: No time on French toast batter, pancake batters and hash browns at cook line Operator time marked 8:30 am

  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: No time on French toast batter, pancake batters and hash browns at cook line Operator time marked 8:30 am **Corrective Action Taken**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes (116-129F - Cooling)at 10:02 to 110 F at 10:40 since 8:30; food never reached 70 F within 2 hours; food was placed in the oven to be reheated to 165 F and restart cooling once food reaches 135 F; Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food was cooling inside the hit oven;

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes (116-129F - Cooling)at 10:02 to 110 F at 10:40 since 8:30; food never reached 70 F within 2 hours; food was placed in the oven to be reheated to 165 F and restart cooling once food reaches 135 F; Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food was cooling inside the hit oven; **Corrective Action Taken** **Corrective Action Taken**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks leaving the cook line to go on the bathroom hallway and bring can of hash browns; opened the can and and took gloves off and put new gloves on to cook foods without washing hands first; Educated; employee washed hands; **Corrected On-Site**

  High Priority

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food- emailed and advised to print and fill out;

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- emailed and advised to print and fill out;

  Intermediate

• 08B-37-4

  Food stored in a prohibited area.

  Basic - Food stored in a prohibited area. Observed shelving either canned foods, onions and single service items stored on the hallway by the bathrooms; advised to move foods;

  Basic

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce with sliced ham and milk in 2 door cooler at front counter ; advised to store properly

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce with sliced ham and milk in 2 door cooler at front counter ; advised to store properly

  Basic

• 21-07-4

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm

  Basic

• 36-17-5

  Floor tiles missing and/or in disrepair- patches of concrete exposed in between times at front counter; floor not smooth and easy cleanable

  Basic - Floor tiles missing and/or in disrepair- patches of concrete exposed in between times at front counter; floor not smooth and easy cleanable

  Basic