Tom Sawyer Restaurant & Pastry Shop

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Wait station; cream cheese (45°F - Cold Holding) operator states out of temperature for approximately 30 minutes. Operator moved to ice bath and further in reach in to quick chill. Not prepared or portioned today.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hashbrowns prepared at 9:10 (110°F at 9:20 105 at 9:50- Cooling) item sitting out on prep table. At current rate item will not reach 70°F within 2 hours. Operator moved to walk in cooler to quick chill.
• Handwashing and hygienic practices
  • High priority: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack shell eggs then stirred grits and gravy without washing hands, informed operator of proper handwashing employee then washed hands.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought dirty dishes into kitchen then started putting away clean without washing hands. informed operator of proper handwashing employee then washed hands.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table where food preparation is being done in kitchen. Operator removed
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored over restaurant food in multiple coolers. Operator removed.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at the mop sink out side.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At wait station/expo line double sliding glass door reach in cooler; milk (46°F - Cold Holding); sour cream (46°F - Cold Holding); cream cheese (47°F - Cold Holding); coleslaw (49°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale.
  • High priority: Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. At wait station/expo line double sliding glass door reach in cooler; milk (46°F - Cold Holding); sour cream (46°F - Cold Holding); cream cheese (47°F - Cold Holding); coleslaw (49°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. Stop sale explained/communicated to Operator who acknowledged and then communicated to servers that items must be discarded. Items continued to be served to customers after stop sale issued/communicated to staff.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (butter & ultra pasteurized half & half) re-served to customers. Butter and ultra pasteurized half & half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 28 hours) not properly date marked after opening. Operator applied appropriate date mark.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At wait station/expo line double sliding glass door reach in cooler; milk (46°F - Cold Holding); sour cream (46°F - Cold Holding); cream cheese (47°F - Cold Holding); coleslaw (49°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. At wait station ice bath; ultra pasteurized half & half (50°F - Cold Holding). At cook line flip top cooler; diced ham (45°F - Cold Holding); sliced cheese (51°F - Cold Holding). Operator stated items not prepared/portioned today, held for less than 4 hours, added ice/moved to walk-in.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At steam table; cooked sausage (120°F - Hot Holding); cooked spinach dip (121°F - Hot Holding). Operator stated sausage cooked and cooked spinach dip reheated prior to being held for less than 4 hours, reheated to 165°F+, to be held at 135°F or above.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cut tomatoes (48°F - Ambient Cooling 9:20/48°F 10:10);cut sausage (60°F - Ambient Cooling 9:20/55°F 10:10). Operator stated tomatoes and sausage cut at 8:00am, at this rate will not reach 41°F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes/eggs/batter/cheese/cooked onions (TPHC). Operator stated items held using 4 hour time control option, held less than 4 hours, no time marking. Advised Operator to apply appropriate time marking and discard products no later than a total of 4 hours.
• Unwrapped or hazardous food re-served
  • High priority: Time/temperature control for safety food (butter & ultra pasteurized half & half) re-served to customers. Butter and ultra pasteurized half & half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
• Handwashing and hygienic practices
  • High priority: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customers table and then picked up plated food, prepared beverages and toasted bread for customers without washing hands. Advised Operator of proper hand washing requirements.
  • 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 soil dishes while washing/rinsing then handled clean/sanitized dishes while removing from dishwasher and placing to dry/store without washing hands. Advised Operator of proper handwashing requirements.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen/establishment to rear exit door and then handled clean equipment, clean utensils and prepared beverages/food for customers without washing hands. Advised Operator of proper hand washing requirements.
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face (mouth/nose/forehead) and hair while scratching/rubbing/repositioning then continued handling clean equipment, clean utensils and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched cellphones, garbage can, picked trash up off floor then continued handling clean equipment, clean dishes and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance and hair (attached to chute shield not in contact with ice) in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at hand wash sink in ware-washing area. Operator provided paper towels.
  • Intermediate: Soap dispenser at cook line hand wash sink not working/unable to dispense soap. Operator placed additional working soap dispenser at sink.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 3 dead roaches in kitchen on floor under hand washing sink. Advised Operator to remove dead roaches, clean/sanitize area.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 2 live roaches in kitchen crawling on floor next to oven. Advised Operator to eliminate live roaches, clean/sanitize area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over/with oats and coffee. Operator moved rubber cement.