Country Kitchen

2-103.11 — (A)-(O), and (Q) The person-in-charge did not perform their duties as required by the code, leading to violations in additional areas.

2-301.14 — Employees were observed failing to use the washing procedure required by the code when washing their hands.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. Observed 1.) raw beef in a bin stored next to ready-to-eat foods in the kitchen prep cooler and 2.) raw animal products stored above cooked diced ham in the walk-in cooler. Items were moved during inspection as a method of contamination prevention.

3-501.16 — (A)(1) Hot-held foods were holding at less than 135°F.

3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety was not discarded within 7 days of preparation or opening of product.

None — 24: 3-501.19(B)(1),(4),(5),(C)(1),(4),(5) Time as a public health control was used without marking foods to indicate when they should be discarded. Educated employee on time as a public health requirement and following the written procedure. Sausages were discarded during inspection, see Voluntary Condemnation. Time stamps were added to replacement foods and existing foods that were within time parameters during inspection.

4-302.14 — A test kit or other device that accurately measures the concentration of sanitizing solution was not available at time of inspection.