Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash...... Observed employee handle Texas toast in a cinnamon egg wash for french toast on the flat top then proceed to place gloves on to handle other orders. Also observed employee cracking eggs with gloved hands and removing gloves and washing hands and placing new gloves on before handling other surfaces at the time of the inspection. Informed person in charge that handwashing needs to conducted prior to placing gloves on from other tasks. Employees washed their hands at the time of the inspection. THIRD REPEAT VIOLATION. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure..... Observed employee wash their hands for about 5-10 seconds at the time of the inspection. Informed employee that proper handwashing should be done with proper lathering with soap for at least 20 seconds. Employee re-washed their hands properly at the time of the inspection.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance..... Observed handwashing sink was blocked by a container at the time of the inspection. Informed person in charge that handwashing sinks must be free and accessible at all times. Container was moved at the time of the inspection. Educate employees on this practice.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented..... Observed diced tomatoes in a water solution in the two door upright cooler that had mold on it with a prep date of 7/9 at the time of the inspection. Informed person in charge that food items must be honestly presented and free of mold at all times. Item was discarded at the time of the inspection.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...... Observed an open container of raw bacon in the reach-in cooler above cooked sausage and a bag of cooked hash browns sitting directly atop of raw fish in the two door upright cooler at the time of the inspection. Informed person in charge and employee that raw foods must be stored below ready to eat foods and directed away to prevent contamination. Items were moved accordingly at the time of the inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness..... Observed dishwasher had 0PPM of chlorine sanitizer at the time of the inspection. Informed person in charge that dishwasher must provide and maintain sanitizer at 50-100PPM at all times. Sanitizer had to be switched out and primed to provide proper concentration at the time of the inspection. Educate employees on checking dishwasher sanitizer levels regularly.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding...... Observed reach-in line cooler that was holding at an ambient temperature of 60'F (according to min-max thermometer) with internal temperature of food ranging from 52-60'F. Items included sliced/diced tomatoes, corned beef hash, sliced/shredded cheese, hash browns, home fries, bacon, egg wash, eggs, diced ham, sliced corned beef and sausage patties. Some items were iced at the time of the inspection and the other items were moved to another cooler that was working properly. Please repair unit to maintain adequate internal/ambient temperature of 41'F prior to re-inspection (Tuesday 8/9/16). REPEAT VIOLATION. risk control plan offered.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition..... Observed sliced ham (prepped 7/23), cooked rice (prepped 7/13) and cabbage mix (prepped 7/20) in various coolers in the kitchen at the time of the inspection. Informed person in charge that these items are only good for 7 days. Items were discarded at the time of the inspection. Educate employees on this practice.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation..... Observed wiping cloth bucket at the front server station that had 0PPM of chlorine sanitizer in it at the time of the inspection. Informed person in charge that this sanitizer must be provided and maintained at 50-100PPM at all times. Employee stated bucket was made about 4 hours prior and changed the bucket accordingly at the time of the inspection. Please educate employees on this practice. REPEAT VIOLATION.

Physical facilities installed, maintained, & clean

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed..... Observed a coved base piece coming off the wall under the handwashing and 3-compartment sink at the time of the inspection. Please repair and maintain prior to the next routine inspection. REPEAT VIOLATION.