DIL'S DAILY

Violations (6)

• 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 fixed hair and place in pony tail after without washing hands employee handled clean ladle to stir soup, 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 fixed hair and place in pony tail after without washing hands employee handled clean ladle to stir soup, discussed with employee who washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above lettuce, discussed with person in charge who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above lettuce, discussed with person in charge who corrected storage of products. **Corrected On-Site**

  High Priority

• 01B-02-5CriticalRepeat

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale. **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (51F - Cold Holding) per person in charge product not portioned or prepared today and held in unit for over 12 hours, see stop sale.

  High Priority

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tuna salad (72F - Cooling) at 9:20 since 9:00 to 72F at 9:40, at this current rate of cooling product will not reach 70F within 2 hours, discussed with person in charge who moved product to another cooler for faster chilling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler tuna salad (72F - Cooling) at 9:20 since 9:00 to 72F at 9:40, at this current rate of cooling product will not reach 70F within 2 hours, discussed with person in charge who moved product to another cooler for faster chilling. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line butter and raw shell eggs time marked and used on time is a public health control with no written plan, discussed with person in charge and emailed copy of time is a public health control form.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line butter and raw shell eggs time marked and used on time is a public health control with no written plan, discussed with person in charge and emailed copy of time is a public health control form.

  Intermediate