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Inspection Information
Facility Name:	Crossbow Inn
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	16-January-2014

[?] Violations: A summary of the violations found during the inspection are listed below.

2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Employee was observed eating, in the kitchen area. Designate an area away from food preparation for eating and tobacco use. Action Taken: The employee left the kitchen area to finish their meal.
3-305.14 / UNPACKAGED FOOD PROTECTED FROM CONTAMINATION DURING PREPARATION Core Item Corrected During Inspection Sliced ham, sliced corned beef and bell pepper were found stored next to raw chicken and raw beef in the walk in cooler. Remove food from this location or provide alternate methods to protect food from contamination. Action Taken: The raw chicken and raw beef were moved to the bottom shelving in the walk in cooler.
3-501.13 / THAWING Core Item Corrected During Inspection Raw fish and raw beef were found thawing at room temperature on the cart by the dish machine. Adjust procedures or methods to properly thaw foods. Action Taken: The raw fish and raw beef was placed on the bottom shelving (where other raw foods are stored) of the walk in cooler to thaw as required
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repair or replace the broken down pop corn machine. Maintain equipment in good repair. Correct By: 01-Feb-2014
4-501.12 / CUTTING SURFACES Core Item Resurface or replace the grooved and discolored cutting boards. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 30-Jan-2014
4-502.13 / SINGLE-SERVICE AND SINGLE-USE ARTICLES, USE LIMITATION Core Item Repeat Discontinue leaving mushrooms, and sauerkraut in the cans that they come in. Discard the cans and place the food product in food grade containers. Correct By: 16-Jan-2014
6-301.12 / HAND DRYING PROVISION Priority Foundation Item No toweling available at the rear handsink for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 16-Jan-2014

Comments
Operational routine inspection: Provide training on how to prevent cross contamination. Monitor you sanitizer strength in the dish machine with your test strips. Discontinue leaving foods in the cans that they came in. .