At Emily's Restaurant Improves its Sanitary Rating

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry

Critical - Observed food being cooled by nonapproved method. foods covered when still hot.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer

Critical - Observed raw animal food stored over ready-to-eat food.

Observed ice scoop with handle in contact with ice.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Hand sink missing in food preparation room or area. Hand sink must be set up at front counter preparation area.

Observed ceiling in disrepair due to leaks on the roof. Landlord already aware of situation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Utensils not sanitized properly after cleaning. Sanitized solution not set up at 3-compartment sink.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Certified Food Manager unable to answer basic Food Code questions. thermometer calibration.

Critical - No professional hygiene and/or foodborne illness training provided.