Skillets

Cast iron used as a food-contact surface other than only for cooking. Per operator cast iron is now being used for serving food to guests as presentation.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on prep line Sanitizer Bucket (Quaternary exceeds 500ppm) operator diluted Sanitizer solution with an end reading of Sanitizer Bucket (Quaternary 200ppm).

Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw bacon was stored over prepared raw potatoes on sheet pan rack. Operator rearranged for proper storage.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter is sitting at room temperature (74F - Cold Holding) for two hours per operator. It is not marked on their time as a public health control form. Operator added butter to their time as a public health control and time marked .

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At time of inspection eggs were out in front of cook line for 15 minutes per operator with no time marking. Operator marked eggs with appropriate times.

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep line Sanitizer Bucket (Quaternary exceeds 500ppm) operator diluted Sanitizer solution with an end reading of Sanitizer Bucket (Quaternary 200ppm).