A Simple Eggstaurant

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over tomatoes in the walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (77F - Cold Holding) next to the flat top. As per the operator it was left out for approximately 30 minutes. The operator put the cheese in the upright cooler to lower the temperature. **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Observed a bottle of pain relief medicine over a preparation table. The operator moved it. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. The operator brought towels. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The operator inverted the scoop. **Corrected On-Site** **Repeat Violation**

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Wiping Cloths Properly Used and Stored

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. **Repeat Violation** - From follow-up inspection 2023-10-30: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. **Repeat Violation** **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2023-10-30: Basic - Ceiling tile missing. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to operator. **Warning** - From follow-up inspection 2023-03-09: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed employee reporting agreement form to operator. **Warning** - From follow-up inspection 2023-03-09: **Time Extended**

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license displayed, dated October 1, 2021. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-09: Observed current license not posted at time of inspection. **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in prep cooler located near microwave at kitchen area. **Warning** - From follow-up inspection 2023-03-09: **Time Extended**

Basic - - From initial inspection : Basic - Straws/stir sticks provided for customer self-service not individually wrapped or in an approved dispenser located near front counter. **Warning** - From follow-up inspection 2023-03-09: **Time Extended**

Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen due to hood system not adequate to prevent smoke accumulation from food items prepared/cooked at flat top grill. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-09: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (76F - Cold Holding) located next to cookline, less than 4 hours. Manager submerged food container on ice to lower and maintain temperatures at 41F and below. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a pan of over medium eggs (75F - Hot Holding) located on top of kitchen prep counter, less than 4 hours. Manager placed food item on to flat top stove to maintain at 135F and above. Discussed with operator 4hr, time as a public health control. **Corrective Action Taken**

Basic - Current Hotel and Restaurant license not displayed. Observed Hotels and Restaurants license dated October 1, 2021.

Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Observed wooden forks and knives stored in a container, on top of kitchen prep counter, not kept inverted.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen, due to hood system not adequate to prevent smoke accumulation from food items prepared/cooked at flat top grill. **Repeat Violation**