The Pantry Restaurant

None — 9: 3-301.11(B) Employees were observed handling ready-to-eat foods with bare hands. Observed employee make bare hand contact with ready to eat bread when making toast. Spoke with person in charge about proper glove and utensil use to prevent barehand contact.

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 raw eggs stored above ready to eat cheese and raw sausage stored above ready to eat lettuce in the food prep area. Observed saw sausage stored above ready to eat tortillas in the walk-in cooler. Items were rearranged to proper storage during inspection.

None — 16: 4-501.114(A)-(E),(F)(1)-(2) Chlorine sanitizing solution intended to sanitize food contact surface(s) did not have a concentration between 50-200 ppm along with the corresponding pH and temperature. Observed the concentration of the chlorine sanitizing solution in the food prep line below 50 ppm. Person remade during inspection.

3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety and is held for more than 24 hours was not properly date marked.

6-201.11 — Physical facilities were not maintained in good repair.