Uniweld Luncheon Degrades its Sanitary Rating

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink bottles in 5 door cooler. Removed **Corrected On-Site**

Basic - Open and broken dumpster lid.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Stereo and aresol paint can in storage room. Moved to bottom shelf **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At 3 Compartment sink 300.ppm chlorine. Corrected to 100 ppm chlorine **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of ovens

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Macaroni, Tuna.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table in front line found hot dogs and ham and cheese sandwiches in 117°f .manager reheated items to 165°and adjusted thermostat to maintain food temperature above 135°f at all times **Corrective Action Taken**

Basic - Clean utensils or equipment stored in soiled drawer. Observed under counter with sealed wooden counter top. Operator cleaned drawer. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in KOCH 3-door RIC milk 49°f, butter 43°, cooked pasta 45°, cheese 45°, due door left open for an extended period of time, operator will monitor temperature as A corrective Action.

Intermediate - Probe thermometer not within the intended measuring range of use.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Intermediate - Ice chute build up of debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS near cookline. **Corrected On-Site**

Intermediate - Accumulation of debris and minor rust in the interior of the ice machine.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Too strong found in 200 ppm.correct on site

Basic - Build-up of grease/dust/debris on hood filters.

Intermediate - Employee filled water pitcher/cup at handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Fan cover in reach-in cooler has accumulation of dust/debris. In kitchen KOCH

Basic - Hood soiled with accumulated grease.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hard Swiss cheese and chicken in 3 door reach in cooler in dry storage area

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Moved to reach in cooler to bring temperature control to 41f or below **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked sausage at 120 .correct on site

Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. 1 door in kitchen not gonna use till fixed **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To high found at 200 ppm .correct on site

Basic - Single-service articles not stored inverted or protected from contamination. Under hood system **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 44 degress in 3 door reach in cooler in kitchen . Corrected On Site.

Critical - Observed potentially hazardous food cooler in kitchen cold held at greater than 41 degrees Fahrenheit. milk at 44 degress in 3 door reach in Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup on steam table in 126 degress,soup immediately rehated to 165 degress. Corrected On Site.

Critical - Observed interior of microwave soiled. in kitchen.Repeat Violation.

Critical - Observed encrusted material on can opener. Repeat Violation.

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

Critical - Observed handwash sink used for purposes other than handwashing. fiiling water in a cup.

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

Observed personal items ( sunglasses , papers, pens, etc) stored on food slicer. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Observed encrusted material on can opener.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , cumminuted meats , sauces in reach in cooler

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

Observed wall soiled with accumulated dust. in kitchen areas nextto stove

Wet mop not hung to dry.

Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer

Critical - Observed interior of microwave soiled.

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

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

Observed attached equipment soiled with accumulated dust. fire suppression system

Critical - Working containers of food removed from original container not identified by common name. sugar in stockroom Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Wet mop not hung to dry.

Critical - Observed encrusted material on can opener.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric

Wet mop not hung to dry.

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

Observed personal care item stored with food.purses , keys

Critical - Observed soil buildup inside ice bin.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.