ESCAPE LOUNGE

Violations (4)

• 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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/use without washing hands. Operator discussed with employee who then washed 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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/use without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 08B-01-4CriticalCorrected on site

  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies on self service buffet not under sneeze guard, no cover, not protected from contamination. Operator wrapped in plastic.

  High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies on self service buffet not under sneeze guard, no cover, not protected from contamination. Operator wrapped in plastic. **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. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. 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. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale. **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale.

  High Priority