Papys Place

Basic - Food stored on floor. Bag of salt pellets on ground next to water softener. Manager placed salt pellets on shelf. **Corrected On-Site**

Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage room. Manager placed cups on shelf. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager called vendor to fix dispenser. **Corrective Action Taken**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed shredded cheese on top of eggs with bare hands. Manager had employee wash hands and put on gloves. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: Swiss cheese (48F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded cheese. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: mashed potatoes (125F - Hot Holding). Employee stated mashed potatoes prepared and placed in steam table two hours prior to temperature being taken. Employee placed mashed potatoes in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to three compartment sink. **Repeat Violation**