Renaissance Cafe 210 N. Center Assaria. Inspection October 17th. No violations.

Chuck’s 600 N. Santa Fe. Inspection October 15th. No violations.

Iron Skillet 2125 N. 9th. Inspection October 14th. 1-priority violation.

P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Liquid egg mix in small make table top 46.7 degrees, stocked at 10:00 PM COS Volunatry destruction].

Sunny Side Patch 11500 S. Hopkins Road. Inspection October 17th. 2-priority violations.

P – Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-
301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS,
and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD
[Employee gloved and started to handle hotdogs without washing hands Corrected on Site (COS) Removed gloves, washed hands and doned new gloves prior to handling hotdogs].

P – FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from Cooked READY-TO-EAT FOOD. [Farm fresh raw shell egg stored on top shelf above ready to eat hotdogs COS Moved raw shell egg to personal residence].

McDonalds 1100 E. Crawford. Inspection October 16th. 1-priority violation.

P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Open box of liquid egg 45 degrees F in breakfast RIC 36-45 degrees F Salads ranging from 48.4 to 52.6 degrees F in RIC below make
table 48 degrees F Corrected on Site Voluntary destruction of open box of liquid egg and 13 salads].

St. Johns Military School 110 W. Otis. Inspection October 15th. 1-priority violation.

P – A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each
point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and
backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13; or, Installing an APPROVED backflow
prevention device as specified under § 5-202.14. [“Y” splitter connected to mop sink faucet after the backflow device with attached hose hanging below flood rim COS Raised hose above flood rim of mop sink].