Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Employee was wiping down counters and without washing hands or changing gloves grabbed pizza out of the oven and touched part of the pizza with his glove. Employee removed gloves, and washed hands properly, and put on new gloves. Pizza was discarded by person in charge. See embargo form. Employee washing dirty dishes and running them through dishwasher. Employee put on gloves to touch clean dishes without washing hands first. Employee went over, washed hands and put on new gloves when instructed. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure When asked to wash hands employee did not use soap, and touched sink handles to turn off water after washing hands. Ensure when washing hands soap is used and hands are lathered for 15 seconds, and rinsed for 5 seconds (20 seconds total), and paper towel is used to turn off faucet after drying hands. Employee rewashed hands properly when instructed.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Sanitizer level at 0ppm on mechanical dishwasher. Ensure chlorine sanitizer is always between 50-100ppm. Establishment will use manual warewashing until unit can be serviced. Correct prior to re-inspection in 3 days. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Deli slicer had buildup of dried on meat debris. Per person in charge, slicer was used this morning but had already been cleaned. Person in charge instructed employee to clean machine. Employee wiped down machine with sanitizer and food debris was still present. Instructed person in charge to have employee wash, rinse, and sanitize machine making sure to get all of the food off. Slicer was then properly washed, rinsed, and sanitized.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Door of hot holding unit open and steamed vegetables and corndogs hot holding at 109-117 degrees F. Per person in charge items had been cooked less than one hour ago. Items were reheated back to 165 degrees F before being placed back in hot holding unit. Unit was also turned up. Ensure foods are always hot held at 135 degrees F. or above.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding 12 pre-portioned bags of cooked chicken wings cooled yesterday and placed in refrigerator overnight at 44-46 degrees F. Tilapia was 50 degrees F, and breaded chicken fillets at 46 degrees F also in unit overnight. Food was discarded at time of inspection. Ensure foods are cold held at 41 degrees or below. See embargo form.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens On breakfast menu eggs cooked to order do not have a reminder or a disclosure present. On Lunch/Dinner menu hamburgers missing disclosure (in the form of an asterisk) next to items pointing consumers to the reminder, and the reminder is not present on food page with hamburgers which are cooked to order. Their gluten free options are also marked with an asterisk. Change symbol so that the consumer advisory contains a different symbol than gluten free. On bar menu no disclosure or reminder present for ribeye and hamburgers which are cooked to order.