- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wall in disrepair, paint peeling from walls in cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar, flour. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler 3-door unit at 52°f, product has been moved to another cooler. **Warning**
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09/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing, men's. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, bags. **Corrected On-Site** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing, cookline. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wall in disrepair, paint peeling from walls in cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar, flour. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled bread. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turnip greens 47°f milk 49°f for less than 4 hours. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight, gizzards 55°f/54°f. product discarded. See stop sale. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Chicken over fries in upright cooler cookline. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, greenbeans in large upright cooler. **Corrected On-Site** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler 3-door unit at 52°f, product has been moved to another cooler. **Warning**
- Observed electrical outlet cover missing, cookline behind upright cooler. For reporting purposes only. **Warning**
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09/22/2014 | Routine - Food | Warning Issued |
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