2-401.11; Core; An employee beverage was sitting on a prep surface. Employee beverages must be stored away from food, clean equipment/linen and single-service articles. CDI - Beverage was relocated during the inspection by the owner.
0.5
21.
3-501.16(A)(1) ; Priority; Potatoes and whiting fish were below 135 degrees F on front line. Hot foods must be held to 135 degrees F minimum. May use 'Time As A Public Health Control' if form is completed and used properly according to instructions in email I sent today. CDI - Foods were discarded and replaced with hot foods.
1.5
28.
7-201.11; Priority; A bottle of bleach was sitting on a shelf beside buns and clean utensils. Chemicals must be stored separately from food and clean utensils. CDI- Bleach was relocated by owner during the inspection.
1.0
41.
3-304.14; Core; Wet wiping cloth was lying on a prep surface. They must be placed in a sanitizer solution or in the dirty laundry. CDI - Owner placed cloth in the dirty laundry during the inspection.
0.5
49.
4-601.11(B) and (C); Core; The mixer, inside bottom of oven, shelves and other prep surfaces need cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI - Educated owner to keep equipment clean.
