| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
|
| 1) facility lacks CFSM. (3R) - facility granted until 4pm on 1/29/13 to meet compliance or face legal action. |
| 4) uncovered employee drinks in food prep areas. |
| cigarette butts stored in vessel on outside prep table. |
| 13) raw food items stored over ready to eat food items at two door reach in prep cooler as well as inside outdoor walk in cooler. |
| facility covering ham and clams in wiping clothes. COS |
| 13/29) facility storing ice for human consumption in contact with soda lines at bar. |
| 14) non-NSF approved wooden cutting board at facility food prep table. |
| 21) sliced deli cheeses lack adequate date markings. |
| 22) time log lacking for non-crisped bacon stored at cooks line. COS - facility relocated to walk in cooler |
| time log lacking for cooked whipped potatoes at cooks line |
| facility lacks time log for cooked food items stored above cooks griddle. |
| 26) unlabeled chemical bottle in food prep area. |
| fly strip covered in fly's in kitchen above door next to canned good storage. |
| 34) facility lacking thermometer in chest freezer adjacent to two door cooler. COS |
| 37) hood handler lacking hair restraint. |
| uncovered food items in walk in cooler. |
| bag of potatoes stored on facility outside prep table. |
| 39) wet wiping clothes stored outside of sanitizer buckets. |
| 41) Facility storing utensils in stagnant water on prep table. (R) |
| 42) facility storing can opener on prep table outside of facility. |
| facility storing scrapers hanging between three basin sink and wall. |
| Facility wrapping handles of utensils with duct tape. (R) |
| 43) facility using single service cup for scoop in bulk food item. |
| 45) heavy frost accumulation on interior of reach down freezer. |
| 1 door reach in cooler covered with duct tape / tape to hold together. |
| 46) improper set up of three basin sink - used for wine storage. |
| 47) heavy grease accumulation and spillage along long prep table. |