LINGONBERRY

Violations (8)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale.

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and without washing hands employees handled bottle of cream, discussed with operator employee washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and without washing hands employees handled bottle of cream, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in front of three compartment sink, discussed with operator who provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in front of three compartment sink, discussed with operator who provided paper towels. **Corrected On-Site**

  Intermediate

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler metal tray or stacked cooked eggs (101F - Cooling) at 10:15 since 9:15 to 95F at 10:30, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator to move product to reach in freezer to rapid chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler metal tray or stacked cooked eggs (101F - Cooling) at 10:15 since 9:15 to 95F at 10:30, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator to move product to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire new test kit.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire new test kit.

  Intermediate

• 33-38-4

  No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink at dish washing area, discussed with operator.

  Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink at dish washing area, discussed with operator.

  Basic