Skillets

Basic - Current Hotel and Restaurant license not displayed. Operator posted current license. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep table by dry storage: employee opened bottle water stored on prep table. Employee removed water bottle **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee serving avocados that were taken directly from flip top cooler with sticker still on. Employee washed and removed sticker to serve. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over cut tomatoes. Unwashed mushrooms stored over gallons of milk. Educated operator on safe food storage practices. Operator stored properly. **Corrected On-Site**

High Priority - Container of medicine improperly stored. At dry storage: bottle of ibuprofen Medicine stored over several food items. Operator removed medication **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. 3 Dented cans of tomato juice.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs, changed gloves then grabbed clean pan; no hand wash. Educated operator on proper handwashing procedures. Employee washed hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: heavy cream (48F - Cold Holding) As per operator stored on prep counter for approximately 2 hours prior. Not prepped or portioned today. Advised operator to place in walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Several food items identified in the written procedure as a food held using time as a public health control incorrectly time marked. Operator wrote the correct times on food items. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near dry storage: sausage gravy at (135F at 10:25am; 135F at 11:09am- Cooked Cooling) As per operator, cooling since 5 mins. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed product in walk in freezer to quick chill. At flip top cooler by flat top grill:Canadian bacon (48F at 9:47am; 48F at at 10:24am - Ambient Cooling) As per employee, portioned since 8:30am. At current rate of cooling product will not reach 41 within 4 hours. Advised Operator to store in walk in cooler.