Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision Observed no paper towels at handwashing stink in front near register. Person in charge placed roll of paper towels at handwashing sink at time of inspection. Each HANDW ASHING SINK or group of adjacent HANDW ASHING SINKS shall be provided with a hand drying means at all times.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed Raw fish in walk-in store directly above ready to eat foods. Person in charge re-arranged walk-in to protect against cross contamination. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed hardboiled eggs and cooked beef in a metal pot on grill top with internal temps of 88'F. Person in charge stated that the items were placed there from fridge 30 min prior. Items were heated to 165F at time of inspection. Discussed proper hot holding temps with employee's.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed breaded raw chicken and raw chicken nuggets in cooling drawers under grill top with internal temps of 46F-50F. Person in charge stated breaded raw chicken was just placed in drawers 30 min prior and was in sure how long chicken nuggets have been out of temp. Breaded chicken was placed back in walk-in and chicken nuggets were voluntarily tossed. Discussed proper cold holding temps wither employee's at time of inspection.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation Second consecutive violation. Observed cooked rice being held as time of as a control without a time stamp. Person in charge placed a time stamp on pot of cooked rice at time of inspection. If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Information on time as a control was given to person in charge at time of inspection

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed hazardous chemicals stored with food in the kitchen on shelf. Person in charge relocated food at time of inspection. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed cooling drawers under gill top, not holding under 41F. All foods were re-located to walk-in at time of inspection. A re-inspection will occur for this violation.

Non-food contact surfaces clean

Priority Foundation-3-306.13(B) and (C), Pf: Consumer Self-Service Operations Observed an open container of ice with an ice scoop placed inside of container located in dining area for customers to self serve themselves ice. Container was removed at time of inspection. Discontinue this process. Customers can not self serve themselves ice from any ice machine or ice bucket.