- Administrative complaint recommended
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[22-45-4]
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash tong with water only at triple sink; no soap; no sanitizer. Employees set up triple sink and cleaned and sanitized tong. **Corrected On-Site** **Warning**
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counters at beverage area soiled. **Repeat Violation** **Warning**
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[21-08-4]
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to provide Sanitizer Bucket (Quaternary 200ppm) **Warning**
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[12A-28-4]
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed assistant manager handle pants to fix then prepared drink; no hand wash. Assistant manager washed hands. **Corrected On-Site** **Warning**
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler area: sliced cheddar cheese (48F - Cold Holding) as per operator, stored over night in unit; cream cheese (60F - Cold Holding); cooked eggs (46F - Cold Holding); sliced Swiss cheese (56F - Cold Holding); cooked chicken (58F - Cold Holding); cooked sausage (50F - Cold Holding); ham and cheese croissant (48F - Cold Holding); cooked turkey sausage (48F - Cold Holding) As per employee all items stored over 4 hours in unit. Neither items prepped or portioned today. See stop sale. **Warning**
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[11-26-1]
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. 2 employees employed 1 week and 2 weeks. Emailed form to operator. **Repeat Violation** **Admin Complaint**
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counters at beverage area soiled. **Repeat Violation** **Warning**
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[22-45-4]
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash tong with water only at triple sink; no soap; no sanitizer. Employees set up triple sink and cleaned and sanitized tong. **Corrected On-Site** **Warning**
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[21-08-4]
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to provide Sanitizer Bucket (Quaternary 200ppm) **Warning**
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[12A-29-4]
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed assistant manager handle dirty trash can then handled clean cup with drink to serve ; no hand wash. Advised assistant manager washed hands. **Repeat Violation** **Admin Complaint**
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[12A-28-4]
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed assistant manager handle pants to fix then prepared drink; no hand wash. Assistant manager washed hands. **Corrected On-Site** **Warning**
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[11-26-1]
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. 2 employees employed 1 week and 2 weeks. Emailed form to operator. **Repeat Violation** **Admin Complaint**
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[01B-02-5]
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 flip top cooler area: sliced cheddar cheese (48F - Cold Holding) as per operator, stored over night in unit; cream cheese (60F - Cold Holding); cooked eggs (46F - Cold Holding); sliced Swiss cheese (56F - Cold Holding); cooked chicken (58F - Cold Holding); cooked sausage (50F - Cold Holding); ham and cheese croissant (48F - Cold Holding); cooked turkey sausage (48F - Cold Holding) As per employee all items stored over 4 hours in unit. Neither items prepped or portioned today. See stop sale. **Warning**
-
[01B-02-5]
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 flip top cooler area: sliced cheddar cheese (48F - Cold Holding) as per operator, stored over night in unit; cream cheese (60F - Cold Holding); cooked eggs (46F - Cold Holding); sliced Swiss cheese (56F - Cold Holding); cooked chicken (58F - Cold Holding); cooked sausage (50F - Cold Holding); ham and cheese croissant (48F - Cold Holding); cooked turkey sausage (48F - Cold Holding) As per employee all items stored over 4 hours in unit. Neither items prepped or portioned today. See stop sale. **Warning**
-
[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler area: sliced cheddar cheese (48F - Cold Holding) as per operator, stored over night in unit; cream cheese (60F - Cold Holding); cooked eggs (46F - Cold Holding); sliced Swiss cheese (56F - Cold Holding); cooked chicken (58F - Cold Holding); cooked sausage (50F - Cold Holding); ham and cheese croissant (48F - Cold Holding); cooked turkey sausage (48F - Cold Holding) As per employee all items stored over 4 hours in unit. Neither items prepped or portioned today. See stop sale. **Warning**
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