GUN CLUB CAFE

Violations (6)

• 12A-27-4Critical

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell eggs then wiped hands on clean wiping cloth and then assembled sandwich with no hand wash. Educated employee. 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. Employee Cracked raw shell eggs then wiped hands on clean wiping cloth and then assembled sandwich with no hand wash. Educated employee. Employee washed hands. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked pork, raw bacon over sliced vegetables at walk in cooler. Raw beef over hash browns not in commercial packaging at walk in freezer. Operator stored all products properly. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers: tuna salad (44F - Cold Holding); raw chicken (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in walk in freezer to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers: tuna salad (44F - Cold Holding); raw chicken (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (111F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (111F - Hot Holding) Observed in steam well. Per operator, out of temperature for approximately 30 minutes. Operator placed product in steamer to reheat to 165+F. **Corrective Action Taken**

  High Priority

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Observed with multiple rags in bucket. Operator made new bucket of quaternary sanitizer with only one rag in bucket. 400ppm quaternary sanitizer. **Corrected On-Site**

  Basic

• 22-02-4Repeat

  Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed can opener to be cleaned and sanitized.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed can opener to be cleaned and sanitized. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  Intermediate