THE HIDEOUT KITCHEN AND CAFE

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continued to work with foods and touched clean plates without changing gloves and washing hands; educated manager; manager asked employee to wash hands; employee did not;

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.

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. Observed employee numerous times wiping food debris from gloved hands on soiled cloth towel and continued to cook foods touching utensils and plates; educated manager; manager asked employee to wash hands and change gloves; employee changed gloves but did not wash hands;

High Priority

Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator showed receipt of payment; license still showed not renewed **Repeat Violation** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (62F - Cold Holding);next to steam table; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised to keep in ice bath to maintain 41 F or use four hour plan; reviewed TPHC; sliced cheese (42-47F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; smaller portions made;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (62F - Cold Holding);next to steam table; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised to keep in ice bath to maintain 41 F or use four hour plan; reviewed TPHC; sliced cheese (42-47F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; smaller portions made; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (77F - Hot Holding)next to steam table; food out of temperature for approximately 1 hour; food moved to steam table to reheat to 165 F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (77F - Hot Holding)next to steam table; food out of temperature for approximately 1 hour; food moved to steam table to reheat to 165 F **Corrective Action Taken**

High Priority

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee at cook line; no employee agreement signed; employee signed during inspection

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee at cook line; no employee agreement signed; employee signed during inspection **Corrected On-Site**

Intermediate