ROONEY'S

Violations (5)

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

  High Priority

• 12A-20-4CriticalCorrected on site

  Employee washed hands with no soap. Employee washed/rinsed soiled glasses then washed hands with no soap in middle compartment of triple sink. Operator discussed with employee who then washed hands with soap at hand washing sink.

  High Priority - Employee washed hands with no soap. Employee washed/rinsed soiled glasses then washed hands with no soap in middle compartment of triple sink. Operator discussed with employee who then washed hands with soap at hand washing sink. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted beef stored over fully cooked chicken. Operator moved raw comminuted beef below cooked chicken.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted beef stored over fully cooked chicken. Operator moved raw comminuted beef below cooked chicken. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright single door stainless reach in cooler; cooked chicken (48F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright single door stainless reach in cooler; cooked chicken (48F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler. **Corrective Action Taken**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Upright single door stainless; ; coleslaw (47F - Ambient Cooling 2:00/50F 2:25). Operator stated coleslaw prepared 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Upright single door stainless; ; coleslaw (47F - Ambient Cooling 2:00/50F 2:25). Operator stated coleslaw prepared 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**

  Intermediate