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Hand sink located in back prep area by prep sink observed without paper towels. CA: Person in charge (PIC) advised to ensure paper towels are always stocked to ensure proper hand washing. PIC replaced paper towels. COS

Salads recently chopped were observed in plastic containers with tight fitting lids in bottom of serving line. CA: PIC advised to cool salads in walk-in cooler (WIC) with lids removed for fastening cooing from prep. PIC moved all salads to WIC and placed on top of speed rack with lids removed. COS

Metal food containers were observed on dish rack above 4 compartment sink stacked wet. PIC spread food containers out to dry. COS

Single service cups were observed in dispenser stacked too high and on counter without protective sleeve. PIC removed cups that were outside of the dispenser and on counter out of protective sleeve. COS

No certificate of certified food safety manager not posted. CA: Advised person in charge (PIC) on posting the certificate in a place where customers can view it.

Observed a lack of hair restraints on food service workers.

Observed freezer, not defrosting properly, not in good repair.

Several time/ temperature control for safety (TCS) foods were observed in prep cooler across from grill hand sink and in make table above 41 degrees. CA: Person in charge (PIC) advised to ensure all TCS foods are held at 41 degrees or lower at all times. PIC found the prep cooler to be set too high and lowered temperature setting. Items in make table were portioned cups, which were over-stacked, PIC discarded all out of temperature items. COS

Non-food contact surfaces such as shelving by fryers, fronts and sides of equipment, and shelves in beer cooler observed with grease/ grime accumulation.

employee drink observed along side bowls under prep table in a non-disposable cup. CA: Person in charge (PIC) advised that employee drinks in prep or cooking areas must be in a disposable cup with a lid and straw.

Observed build up of debris and grime on floors between and under equipment and in chemical storage area.

Employee designated area for food and drinks not provided causing employee's items to be improperly stored.

Potatoes on self service hot holding unit observed below 135 degrees. CA: PIC advised to ensure all hot held items are held at 135 degrees or higher at all times. Burners were not turned all the way up. PIC discarded potatoes and turned up burners. COS

Waffle batter held with time as a public health control observed without labels or timers indicating discard time. CA: PIC advised to label discard time on waffle batter.

Quat sanitizer in 3-compartment sink reading 0 p.p.m. CA: Person in charge (PIC) advised to ensure sanitizer is always at 200 p.p.m by using test strips and refreshing regularly. Sanitizer dispenser bottle was empty. It was replaced and sanitizer compartment of sink was refilled and reading correctly. COS

Food Service permit not displayed.

3-compartment sink and prep sink observed with a direct waste connection. [REPEAT]

Toilet paper and paper towels not stocked in common restroom.

Cabinet in front service area where plates are stored observed to have water damage. Wall behind cooking area observed with an accumulation of grease build-up.

unshielded light observed in back kitchen area.

Establishment does not have a certified food safety manager (CFSM) employed. CA: Person in charge (PIC) advised to have CSFM as soon as possible. REPEAT.

Food employees observed not being informed of their responsibility to report symptoms and exposure in a verifiable manner. CA: PIC advised to have the provided employee reporting agreement signed by all employees and on site for inspections.

Bulk container of sugar observed not labeled.

Previous inspection report not displayed for public view. An inspection report was displayed from an inspection last year.

Observed cheese in tea cooler above 41 degrees. CA: Advised PIC to ensure time/temperature control for safety (TCS) foods are cold held at 41 degrees or below. COS: Cheese discarded.

Observed beans, ribs and wings being hot held below 135 degrees. CA: Advised PIC to ensure TCS foods are hot held at 135 degrees or above. COS: PIC discarded beans and reheated ribs and wings.

Observed no written employee health agreement on file. CA: Advised PIC to create one and get all employees to sign ASAP.

Observed food employee utilizing 3 compartment sink for handwashing in smoker area. CA: Advised person in charge (PIC) to ensure employees only use handwash sinks for handwashing.

PIC unable to provide established procedure for vomit/diarrhea clean up. CA: Advised PIC to get one as soon as possible. (ASAP)

Observed improper dining table methods. CA: PIC advised on proper methods. REPEAT

Observed food employees without hair restraints. REPEAT

Residential equipment observed throughout kitchen. REPEAT

Floors observed to be exposed concrete in back food prep area. REPEAT

Observed light shields missing in front service area. REPEAT.

Observed sanitizer for dining table to be over 400 ppm. CA: Advised person in charge (PIC) to ensure that quaternary ammonia dining table solution is ~200 ppm.

Food employee observed wiping off gloves with apron rather than changing gloves. CA: Person in charge (PIC) advised that employees should not contaminated their gloves by wiping them on an unclean apron and should change gloves if they feel they are dirty or/and between task. PIC had employee wash hands and put on new gloves. COS

Grime and debris observed on sides of equipment and shelves.

Floors observed with debris and grime. Hood vents need to be cleaned.

Several food employees observed not washing hands when putting gloves on after changing task. CA: Person in charge (PIC) advised that employees must wash hands when putting new gloves on when changing task to prevent contamination. PIC had employees was hands and put on new gloves. COS

Time/temperature control for safety (TCS) foods were found above 41 degrees in ice, walk-in cooler (WIC), small reach in cooler (RIC), and prep cooler. CA: PIC advised to ensure all TCS foods are held at 41 degrees or below at all times. WIC seemed to bot be holding proper temperature and ice is not an approved method for cold holding. PIC discarded all out of temperature items or held with time if applicable. COS

Can opener blade observed with grime and food debris. CA: PIC advised to ensure all food contact surfaces are clean to sight and tough by washing after use. PIC hand can opener re-cleaned. COS

Not enough cold holding equipment to maintain temperatures. Using ice and unapproved RIC.

Observed dishes stacked wet on clean dish shelf. Observed kegs on floor of WIC and by bar.

Observed Exposed wood in kitchen area.

Wall behind oven observed with accumulation of grease.

Employee belongings on clean dish shelf and not in designated area.

Several ready to eat (RTE) foods were observed in walk-in cooler (WIC) without a 7 day max discard date or with a discard date of 8 days. CA: Person in charge (PIC) advised on proper date marking. All items properly dated. COS

Items observed on floor in dry storage area. Shelf in bar area needs to be raised 6" off the floor.

Cups observed not in protective sleeve in bar area.

Cardboard on freezer by fryers is not easily cleanable and smooth.

Observed food employee not washing hands in between glove changes when changing tasks and before handling ready to eat (RTE) food. CA: Advised Person in Charge (PIC) to ensure that employees always change gloves AND wash hands before changing tasks and handling RTE food. COS: Food employee washed hands.

Observed raw meat (uncooked bacon and sausage) above raw potatoes in two-door cooler. CA: Advised PIC on proper stacking order. COS: PIC restacked food appropriately.

Observed no date marking on cold hold RTE in make table bottom. CA: Advised PIC on marking all RTE cold held time/temperature control for safety (TCS) foods with 7 day discard date and make date. COS: PIC labeled cold held with RTE TCS foods.

Observed reach-in freezer not maintaining proper temperatures, not in good repair.

Food was observed in walk-in freezer and prep freezers uncovered or not sealed. CA: Person in charge (PIC) advised to cover all fodd when stored to prevent contamination. PIC covered or sealed all items. COS

Dining tables observed being sanitized using improper methods CA: PIC advised to use 2 buckets of sanitizer and clean tables with 1 bucket first and again with the second bucket, or using a spray bottle of quat sanitizer and paper towels.

Employees observed without proper hair restraints upon entering the kitchen. Employees put on hats. COS

Dishes such as plastic food containers were observed stacked wet on clean dish shelf.

Cups observed not in protective sleeves.

Floors through-out kitchen observed with grime and food debris under shelves and equipment. [REPEAT]

Grilled chicken cooling from prep at 8:30 was observed cooling in prep cooler by fryers in plastic, covered container, with another container stacked on top. CA: Person in charge (PIC) advised on proper cooling methods and chicken moved to freezer to cool to 41 degrees more quickly. COS

Observed cheese in reach-in cooler to be cold held at 46 degrees. CA: Advised Person in Charge (PIC) to always keep time/temperature control (TCS) for safety food cold held at 41 degrees or below. COS: PIC discarded cheese.

Observed mac n cheese cooling in reach in cooler covered and wings in prep cooler covered cooling. COS: PIC moved items to walk in cooler uncovered. REPEAT.

Observed several food items throughout kitchen that were not covered. CA: Advised Person in charge (PIC) to always keep food covered unless actively cooling.

Observed several ready to eat (RTE) Time/temperature control for safety (TCS) foods without make or discard date. CA: Advised PIC to always put a make date on RTE TCS foods and discard 7 days after make date.

Observed food employee thawing raw shrimp in vegetable sink and cooling RTE dumplings in 3 compartment sink.

Observed single-service items and plates not properly inverted when stored.

Observed grease build-up on vent hood and nonfood-contact surfaces.

observed time/temperature control for safety (TCS) foods in front prep cooler above 41 degrees. CA: PIC advised to ensure all TCS foods are held at 41 degrees or lower at all times. PIC discarded all out of temperature items. COS.

Observed concentration for dining table sanitizer to be too low. CA: Advised person in charge (PIC) to ensure sanitizer is at 50-100 p.p.m. by utilizing test strips. PIC added bleach to the correct concentration. COS [REPEAT]

Certified food safety manage (CFSM) certificate observed not posted. CA: Person in charge (PIC) advised that CFSM certificated must be posted at establishment.

Water bottles observed on prep tables where employees were prepping food. CA: PIC advised that all employee drinks must be in a disposable cup with a lid and a straw,

Food observed stored on the floor and must be 6'' off the floor at all times.

Items observed on the floor. Everything must be 6" off the floor.

Employee drinks were observed in prep area without a lid and straw. Person in charge (PIC) advised to ensure all employees use a disposable cup with a lid in a straw for all drinks in prep and cooking areas. PIC put drinks in cups with lid and straw. COS

Inspection report not placed were customers can view easily. Score must be placed so customers can read report and see score.

Refrigeration units observed in area that does not have easily cleanable and smooth floors, walls and ceilings. REPEAT.

several ready to eat (RTE) foods in all refrigeration units were observed without a 7 day max discard date. CA: Person In Charge (PIC) was advised that all RTE food held over 24 hours must have a date on the container to indicate the 7 day max discard date. PIC stated most items were past the 7 day max date, but labeled the items that were prepped that day. COS

All employees observed without hats or hair nets when beginning the inspection. During the inspection employees put on hair nets. COS

Sugar cane was observed in 3 compartment sink and must be prepped in a designated vegetable sink.

Fly strips observed over prep areas and equipment. Fly strips removed.

Observed food worker not washing hands in between handling raw meat and ready to eat (RTE) foods. Also observed not washing hands between glove changes when changing tasks. CA: Advised person in charge (PIC) to always wash hands before handling RTE foods and between glvoe changes when changing tasks.

Observed improper stacking order in chest freezer, prep cooler and make table. CA: Advised PIC on proper order. REPEAT.

Observed macaroni salad cooling in make table bottom not cooling or dropping temperature in 30 minutes. CA: Advised PIC on 2 stage cooling. COS: PIC moved salad to cool in reach-in cooler in shallow pans.

Observed no signatures or verification of employees being informed of employee health policy. CA: Advised PIC to have all employees sign policy ASAP.

Observed food employee wash hands in 3 compartment sink. CA: Advised PIC to ensure employees washed hands in hand sink (HS). COS: Employee rewashed hands in HS.

Observed dining sanitizer to be over 200 ppm quaternary ammonia. CA: Advised PIC to always ensure food contact sanitizers are 200 ppm quaternary ammonia.

Observed food cooling in deep plastic covered containers.

Observed water and oil stored on floor instead of 6'' off of ground.

Observed noncommercial chest freezer, freezer and microwave in establishment.

Observed gap in window near HS in food prep area, large enough to allow insects in.

Several time/ temperature control for safety (TCS) foods located in walk-in cooler (WIC) and pizza observed on speed racks in kitchen found above 41 degrees. CA: Person in charge (PIC) advised to ensure all TCS foods are held at 41 degrees or lower at all times and to minimize the time TCS items are in the temperature danger zone by removing smaller portions from refrigeration at a time to be prepped. PIC discarded items from WIC and pizzas on rack were out for less than 2 hours, so they were moved into freezer until ready for use. COS

Beans observed on serving line below 135 degrees. Beans had been cooked, cooled, and then re-heated from the previous day. CA: PIC advised to ensure all re-heated foods reach 165 and are held at 135 at all times. Beans were out of temperature for less than 2 hours and re-heated for service. COS

WIC observed not maintaining proper temperature of 41 degrees. Technician fixed WIC and temps were at 38 degrees.

Observed all time/temperature control for safety (TCS) foods in walk-in cooler (WIC) cold holding above 41 degrees. CA: Advised Person in Charge (PIC) to always ensure TCS foods are cold held at 41 or below. COS: PIC discarded out of temperature TCS foods in WIC.

Observed food handlers having bare hand contact (BHC) with romaine lettuce. CA: Advised Person in charge (PIC) to always use gloves or tongs when handling ready to eat foods (RTE).COS: PIC discarded.

Observed improperly stacking order in walk-in cooler of meats and in chest freezer since not commercially packed and frozen. CA: Advised PIC on proper order.

Observed no hand sink in bar area, not conveniently located. CA: Advised PIC to turn 3 compartment sink into hand sink for bar and wash dishes in back 3 compartment sink.

Observed several food containers not properly sealed in walk-in cooler. CA: Advised PIC to always have food properly sealed unless actively cooling. REPEAT.

Observed dining table sanitizer to be below 200 ppm quaternary ammonia. CA: Advised PIC to ensure food contact surface sanitizer is 200 ppm quaternary ammonia.

Consumer advisory is not correct on the menu. CA: Advised PIC that items that are undercooked have to be identified on menu and described how they are undercooked on menu (i.e. cooked to order burgers).

Observed hot water being used to thaw fish instead of cool water.

Observed food on floor in walk in cooler and across from fryer.

Observed cracks and holes in bar flooring and coving.

Observed several items in walk-in cooler being cold held above 41 made before today. CA: Advised person in charge (PIC) to ensure time/temperature control for safety (TCS) foods are cold held at 41 degrees or below.

Observed food being cooled in deep plastic sealed containers instead of thin, metal uncovered pans.

Items in grill drawers under girll observed above 41 degrees. CA: PIC advised that all time/temperature control for safety (TCS) foods must be held at 41 or lower at all times. PIC advised to adjust temperature settings. Out of temperature food discarded. COS

Eggs held with time as a public health control by grill found without a label or timer indicated discard time. CA: PIC advised that any item being held with time must have either a label or timer to indicate proper discard time. PIC discarded eggs and added a label. COS

Several food containers, bags, and boxes, were observed in prep freezers, hot holding cabinet (back), and walk-in freezer not properly sealed or covered. CA: Person in charge (PIC) advised to ensure all food is properly sealed or covered when being stored to prevent contamination. PIC had all items sealed or covered. COS

Knife observed on clean knife magnet with dried food debris on blade. 3 slicers were observed with dried food debris after being cleaned and place on shelf of vegetable prep table. CA: PIC advised that all food contact surfaces must be cleaned to sight and touch when being stored for next use. PIC had all items re-cleaned. COS

Employee cups observed on bottom shelf of prep table without a straw and with the lid tab opened. CA: person in charge (PIC) advised that all employee drinks must be in a disposable cup with a lid and a straw. PIC replaced lid and added a straw. COS

Salad base observed cooling in large, covered, plastic container in salad make table. Pimento cheese observed cooling from being prepped in individual cups in sandwich make table. CA: PIC advised on proper cooling methods. COS cups put on ice in make table and salad base moved to freezer to ensure that cooling occurs in proper time parameters. [REPEAT]

Handles of scoops observed touching food in bulk containers in bakery area.

Shelves observed less than 6" off of the floor in mop area and dry storage.

Waste receptacle not covered in employee unisex restroom.

Floors observed with grime between and under equipment in kitchen area.

Employee designated area not being used causing employee belongings to be improperly stored.

Observed several time/temperature control for safety (TCS) foods in coffee cooler to be cold held above 41 degrees. CA: Advised PIC to always ensure TCS food are cold held at 41 or below. COS: Food discarded by employee. REPEAT.

Observed mold in ice machine. CA: Advised Person in charge (PIC) to ensure ice machine is cleaned frequently enough to prevent mold accumulation.

Observed mixed in house cream cheese being held past 7-day discard date in reachin cooler. CA: Advised PIC to always discard TCS cold held ready to eat (RTE) foods are 7 day make date or by discard date.

Observed noncommercial equipment (coffee cooler) being used to cold hold TCS foods.

Observed food handler washing hands and not using a paper towel to turn off faucet. CA: Person in charge (PIC) advised to ensure employees are trained on proper hand washing and to use a paper towel to turn off faucet so they are not immediately recontaminating their hands after washing. Employee was instructed to rewash hands properly. COS

Observed back prep cooler time/temperature control for safety (TCS) items out of temperature (above 41 degrees). CA: Advised person in charge (PIC) to ensure all TCS food are cold held at 41 degrees or below. COS: PIC discarded out of temperature foods.

Observed mold in coke machine nozzles and on front ice machine kick plate. CA: Advised PIC to clean food contact surfaces frequently enough to prevent mold growth.

Observed topping scoop handle touching food when stored.

Observed single service items not being elevated 6 inches off of ground when stored.

Observed chest freezer edges not smooth and easy to clean. REPEAT. ALso observed cardboard being re used as liners and equipment covers.

Food was observed in make table, prep coolers by make table, and walk in freezer not properly covered or sealed. CA: Person in charge (PIC) advised to all food is stored properly sealed of covered to prevent contamination. PIC sealed bags. COS

Walk-in cooler shelves observed with mold causing food to be stored in an unclean area.

Inspection report not displayed at drive thru for public view. [REPEAT]

Sauce cooling from prep observed in walk-in cooler in large plastic containers, stacked on top of one another. CA: Person in charge (PIC) advised to ensure prepped foods properly cool by reducing volume, loosely covering on top tack of WIC, or by using ice wands. PIC uncovered and placed on top rack to ensure proper cool down. COS

Food containers observed stack wet on clean dish shelf in back kitchen area. Dough containers observed stacked on floor in back kitchen area.

Dedicated prep sink not available for making sauce or draining and preparing produce.

Employee observed washing hands then touching the handles of the faucet without a paper towel. CA: Person in charge (PIC) advised to ensure hands are properly washed and a paper towel used to turn off faucet to avoid recontaminating hands immediately after washing. Employee re washed hands. COS

Reserve sauce under counter out of refrigeration observed without a time label indicating either the time it was removed from refrigeration or the time it is to be discarded. CA: PIC advised when an item is being held with time as a public health control time labels must be on the item to indicate the time it left refrigeration, the time it is to be discarded, or both. Sauce was taken out of refrigeration at the same time as the sauce on the counter, so the discard time was written on the reserve sauce under the counter. COS

Observed all food items in make top 1 being cold held above 41 degrees. CA: Advised PIC to always ensure time/temperature control for safety (TCS) foods are cold held at 41 degrees or below. COS: PIC discarded out of temperature TCS food.

Observed improper dining sanitizing method of using sanitizer spray bottle and cloth. CA: Advised person in charge (PIC) to utilize single-use paper towels between each table.

Observed 3 compartment sanitizer to be above 200 ppm quaternary ammonia. CA: Advised PIC to ensure food contact sanitizer is 200 ppm quaternary ammonia. COS: PIC diluted sanitizer.

Observed wet stacking of clean dishpans on rack right to dish machine.

Observed residential bug spray in establishment. CA: Advised person in charge (PIC) to only use commercial pesticide companies or non chemical methods inside establishment away from food and food contact surfaces. COS: PIC discarded residential bug spray.

Observed mold on holder of coke gun nozzle. CA: Person in charge (PIC) advised to ensure coke gun nozzle and holder are cleaned frequently enough to prevent mold accumulation. [REPEAT]

Meat sink positioned in such a way it is not feasible to use or cannot be used without potentially contaminating vegetable sink. Splash guards needed for hand sink.

Wet cloths found in dining area not stored in sanitizer water.

Observed tortillas near make table and tomatoes in reach-in cooler left uncovered. CA: Advised person in charge (PIC) to always ensure food is always covered when not in use or actively cooling.

Observed mold on kick plate in ice machine. CA: Advised PIC to clean ice machine frequently enough to prevent mold accumulation.

Observed pico cooling in make table in deep sealed container and poblanos cooling tightly wrapped plastic.

Observed oil and beans being stored on kitchen floor and beer kegs stored on floor in walk in cooler.

Observed no hair restrains for food prep employee.

Observed dish machine not dispensing proper sanitizer amount and ice build-up in walk-in freezer.

Observed dish pit hand sink leaking water from PVC.

Observed roach in food prep area near hand sink and cardboard near dish pit.

Time/temperature control for safety (TCS) foods observed in make table and walk in cooler (WIC) observed above 41 degrees. CA: PIC advised to ensure all TCS food is held at 41 degrees or lower at all times. WIC seemed to not be working properly so all out of temperature TCS food was discarded if it wasn't actively cooling. Cooling items were moved into freezer until ready for use. COS

Food employees not informed of their responsibility to report symptoms and exposure. Person in charge (PIC) has not required employees to sign form 1B, which would verify they are informed on when symptoms and illnesses they are required to report. CA: PIC advised to have employees sign form by next inspection. [REPEAT]

Employee drink cup observed in food prep area without a lid and a straw. CA: PIC advised to ensure all employee drink in prep and cooking areas have a lid and a straw and are in a disposable cup. PIC discarded drink. COS

Can opener blade was observed with dried food debris and grime. CA: PIC advised that all food contact surfaces must be clean to sight and touch by cleaning after use. PIC had can opener re-cleaned. COS

Pico de gallo and tomatoes observed cooling improperly in full plastic containers with tight fitting lids. CA: PIC advised on proper cooling methods. Items were spread out in freezer to ensure they cool within the cooling parameters. COS

Observed wet stacking food containers on shelf above 3-compartment sink. [REPEAT] Observed items not 6" off floor through-out kitchen.

WIC observed not holding proper temperature. Repair technician was called and will be able to come immediately.

Shelves through-out kitchen and dry storage observed with grime and food debris.

Floors through-out kitchen and dry storage observed with grime and food debris.

Air ducts causing dust and debris to accumulate on ceiling.

Back door to kitchen observed with gap and slightly open upon inspection.

Establishment did not notify health authority of certified food safety manager certificate (CFSM) expiring within 60 days of loss. CA: Advised person in charge (PIC) to notify health authority of CSFM loss within 60 days of loss.

Observed food employee not washing hands before handling food after re-entering kitchen and handling dirty dishes. CA: Advised PIC to always ensure food employees wash hands before handling food when coming from a different task. COS: Food employee washed hands.

Observed ice being used to cold hold raw meat, not enough cooling equipment to properly cold hold food.

Observed several broken and missing tiles of floor throughout establishment.

Lettuce recently prepped was observed cooling in reach in cooler (RIC) in plastic containers with tight fitting lids, filled to the top. CA: Person in charge (PIC) advised to use metal pans, reduce volume, and loosely cover or uncover items on the top rack of RIC when cooling. PIC uncovered and spread out lettuce. COS

Dishes on shelf above 3 compartment sink observed stacked wet. [REPEAT]

Mushrooms observed being thawed in sanitizer compartment of 3-compartment sink. PIC moved to vegetable sink. COS

Employee observed hulling tomatoes that are chopped and then ready to eat [RTE] with bare hands. CA: Person in charge (PIC) advised to ensure RTE foods are handled at all times with clean good grade gloves. Employee washed hands and put on gloves, and re-washed the tomatoes.

Chlorine sanitizer in 3 compartment sink and buckets observed at 0 p.p.m. CA: PIC advised to ensure sanitizer is at the correct concentration by using test strips. PIC re-made sanitizer to the correct concentration. COS

Ice scoop handle observed in ice inside ice machine.

Clean food containers observed stacked wet on clean dish shelf.

Time/temperature control for safety foods (TCS) that were cooked the previous day were observed in the 1 door reach in cooler (RIC) in kitchen and 2 door RIC in back storage area without a 7 day max discard date. CA: Person in charge (PIC) advised to ensure any TCS, ready to eat (RTE) foods held over 24 hours is always dated with 7 day max discard date. PIC dated items. COS

Several spray bottles were observed through-out the facility without a label indicating the contents common name. CA: PIC advised to ensure all spray bottles are labeled at all times. PIC labeled bottles.

Clean dishes observed in dry storage area of kitchen not inverted on shelves. [REPEAT]

Dish machine observed to be leaking onto floor not in good repair. [REPEAT]

Dust accumulation observed on pan rack above prep table in middle of kitchen.

Floor tiles observed in poor repair in kitchen area.

Unshielded bulbs observed in kitchen area.

Soups observed in reach in cooler recently pulled from hot holding unit found in tightly sealed plastic containers. CA: Person in charge (PIC) had soups removed from reach in cooler and submerged in ice to cool faster and properly. PIC advised on proper cooling methods. COS [REPEAT]

Observed TCS food being hot held below 135 degrees. CA: Advised PIC to always ensure TCS foods are hot held at 135 or above. COS: PIC either discarded or rapidly reheated out of temperature food to 165 degrees or above.

Observed hand sink being used for other purposes besides washing hands. CA: Advised PIC to always ensure hand sink is only used for handwashing. Also, need separate nozzle for hand sink instead of being shared with vegetable sink.

Need splash guard between hand sink and vegetable sink.

Observed missing flooring tiles and coving throughout establishment. REPEAT

Watermelon observed above 41 degrees. Creamer offered for customer self service observed above 41 degrees. CA: PIC advised that all time/temperature control for safety foods (TCS) must be held at 41 degrees or lower at all times. Items had been cut or out of refrigeration less than 2 hours, so time as a public health control was used and items received a 4 hour hold time from when they were cut or left refrigeration. COS

Food employees observed not being informed of their responsibility to report symptoms and exposure in a verifiable manner. CA: Person in charge (PIC) advised to have the provided employee reporting agreement signed by all employees and on site for inspections.

Hand sink observed blocked by objects upon entering food service establishment for the inspection.CA: PIC advised to ensure hand sink is clear and accessible at all times. Employee removed objects from hand sink. COS

Freshly squeezed orange juice observed offered for sale without being treated to yield a 5-log reduction of resistant microorganisms or with the proper warning label indicating the juice has not been treated to reduce or eliminate the presence of pathogens. CA: PIC advised on proper warning label and juice is not to be available until proper warning label is obtained.

Cans of corn observed on floor.

Employee observed with visor and not a proper hair restraint.

Observed dining sanitizer quaternary ammonia solution to be too strong (over 400ppm). CA: Advised Person in charge (PIC) to dillute sanitizer to proper concentration ~200ppm. COS: PIC dilluted.

Observed single-service containers being used more than once.

Observed dumspter lid left open.

Observation raw chicken beside and above beef in walk-in cooler (WIC). Observed non-commercially frozen chicken on top of non-commercially frozen beef in reach-in freezer (RIF). CA: person in charge (PIC) advised on proper storage order and space. There were no signs of contamination, so PIC rearranged WIC and RIF in the correct storage order. COS

Observed non-commercial equipment in front kitchen area [REPEAT]

Observed employee food through-out establishment and needs to be in a designated place labeled employee food [REPEAT]

Observed certified food safety manager (CSFM) certificate not posted for public view. CA: Advised PIC to always ensure CFSM certificate is posted. REPEAT.

Observed food worker serving chips with bare hands. CA: Advised person in charge (PIC) to never allow barehand contact (BHC) with any ready to eat (RTE) food. COS: PIC discarded chips.

Observed several time/temperature control (TCS) foods being cold held above 41 degrees. CA: Advised PIC to always ensure TCS foods are cold held at 41 or below. COS: PIC discarded.

Observed tortillas, chips, items in make bottom, food in dry storage left uncovered. CA: Advised PIC to always ensure food is covered when not in use or being cooled. COS: PIC covered items.

Observed make table and salsa cooler not maintaining proper cooling temperature, not in good repair.

Observed no and improper time markers for sandwich make line time/temperature control for safety (TCS) foods. CA: Advised PIC to always have appropriate time labels for TCS foods being held with time. COS: PIC discarded food and updated time labels. REPEAT.

Observed food in reach-in freezer not covered when not in use. CA: Advised person in charge (PIC) to ensure all food is covered when not actively being cooled or used. REPEAT.

Observed mold in back ice machine. CA: Advised pic to clean ice machine frequently enough to prevent mold accumulation. REPEAT.

Observed walk-in freezer, ice cream freezer and front residential cooler with ice, not defrosting properly. REPEAT

Observed fry equipment holder and fry backplate with excessive grease. REPEAT.

Observed excessive amount of coving missing in mop sink area.

Several bags in walk-in freezer and prep freezer observed improperly covered or sealed. CA: Person in charge (PIC) advised to ensure all bags or boxes containing food are properly sealed or covered when being stored to prevent contamination. PIC sealed all bags. COS [REPEAT]

Several items in walk-in cooler that were made/prepped on the previous day were observed with a date sticker that indicated the item was prepped/made at the time the inspection started. CA: PIC advised to mark the date on the item on the actual day and time the item was prepped/made.

Several non-food contact surfaces such as equipment and shelves observed with debris and grime. [REPEAT]

Trash and food debris were observed outside of dumpster on concrete accessible to pest. [REPEAT]

Food debris and grime build-up observed on floors in kitchen, walk-in cooler and freezer, and between shelved and equipment. [REPEAT]

Observed food in produce cooler (spinach/mixed greens) and time/temperature control for safety (TCS) foods in cheese/dressing cooler being cold held above 41 degrees Fahrenheit. CA: Advised person in charge (PIC) on ensuring that TCS foods are cold held at 41 degrees or below.COS: PIC discarded out of temperature food.

Chicken salad and tuna salad observed to be cooled in meat cooler in large plastic sealed tubs and spinach and mixed greens stacked on top of one another in reach in cooler. CA: Advised PIC to cool items uncovered, not densely packed and in shallow metal pans. REPEAT.

Observed chest freezer, residential being used in kitchen. Observed retail glass refrigerators holding eggs, cheese, and other TCS items in back prep area.

Observed mold in ice machine on white plate. Observed improper dining table sanitizer methods. CA: Advised person in charge (PIC) to clean ice machine frequently enough to prevent mold accumulations. Advised PIC on using spray bottle with chlorine sanitizer (50-100 ppm) and paper towels or two buckets with cloths and chlorine sanitizer (50-100 ppm) to sanitize dining tables.

Several time/ temperature control for safety (TCS) foods were observed on prep table and counter above 41degrees and without labels to be held with time. CA: Person in charge (PIC) advised that all TCS food must be held at 41 degrees or less at all times or have procedures and labels if held with time as a public health control of 4 hours or less. Items had been out of temperature for less than 4 hours, so labels were made with a 4 hour hold time from when the item was taken out of refrigeration. COS

TCS items being held hot on middle prep table observed under 135 degrees. CA: PIC advised that all TCS items held hot must be 135 degrees or more at all times. Items had been in warmer less than 2 hours and were re-heated to 165 degrees and held hot. COS

TCS foods that are ready to eat (RTE) were observed in kitchen reach in cooler (RIC) without a 7 day discard date. CA: PIC advised to ensure all RTE food is labeled with a 7 day max discard date, PIC labeled items [REPEAT] COS

Observed time/temperature control for safety (TCS) foods in reach-in cooler 3 to be cold held above 41. CA: Advised PIC to always ensure TCS items are cold held at 41 or below. COS: PIC discarded out of temperature TCS items. REPEAT.

Observed sanitizer in 3 compartment sink and dining sanitizer bottles to be below 200 ppm quaternary ammonia. CA: Advised person in charge (PIC) to always ensure food contact sanitizers are 200 quaternary ammonia. COS: PIC increased concentration to 200 ppm.

Observed food plates and single service to go boxes not properly inverted for storage.

Observed reach-in cooler 3 not able to maintain proper temperatures, not in good repair. REPEAT.

Excessive grease on equipment underneath vent hood.

Observed time/temperature control for safety (TCS) items cold held near grill to be above 41 degrees. CA: Advised PIC to ensure TCS items are cold held at 41 degrees or below. COS: PIC discarded items after 4 hours removed from temperature.

Observed TCS food being hot held below 135. CA: Advised PIC to ensure TCS foods are hot held at 135 or above. COS: PIC discarded hamburgers.

Observed hand sink blocked by plastic bags. CA: Advised person in charge (PIC) to always ensure hand sink is easily accessible. COS: PIC moved bags.

Observed santiizer in 3 compartment sink to be over 400 ppm quaternary ammonia solution. CA: Advised person incharge (PIC) to ensure food contact surface santizter is ~200 ppm quaternary ammonia. COS: PIC dilluted.

Observed employees washing hands and not using a paper towel to turn off hand sink facet, incorrect handwashing procedure. CA: Advised person in charge (PIC) on proper handwashing procedures. COS: Food employees rewashed hands using correct procedure.

Observed hand sinks not having mixing valve producing only extremely hot water to wash hands. CA: Advised PIC to fix water temperature so hand sinks can be 110 degrees allowing for accessible handwashing.

Observed no vomit/diarrheal written clean up procedure at the establishment. CA: Advised PIC to get one ASAP.

Observed several chemical spray bottles in the bathroom, food prep areas and grill without a label. CA: Advised PIC to always lable all chemical containers with common name of chemical contained in it. COS: PIC labeled chemical containers.

Observed not enough hot holding equipment to maintain temperatures. Butts were being held in a cambro until ready for service.

Observed food not being stored six inches off of the floor in the smoker area. REPEAT

Food handler working at smoker observed without beard net.

Observed no signage in food prep area distinguishing a dedicated vegetable sink and meat sink.

Bathroom does not have self closing mechanism on door.

Drain plug missing from dumpster.

Observed cooking in area that does not have easily cleanable and smooth floors, walls and ceilings. REPEAT.

Observed unshielded light bulb over food prep area in back food prep area.

Several time temperature for safety foods (TCS) were observed in make tables above 41 degrees. CA: PIC advised to ensure all TCS foods are held at 41 degrees or lower at all times. All out of temperature food was discarded. COS

Rice cooked at 11:30 was observed cooling in make table by wall at 82 degrees. CA: PIC advised that cooked TCS foods have 6 hours to cool, but must reach 70 degrees within 2 hours and 41 degrees within 4 hours (cumulative 6 hours). Rice was outside cooling parameters and was discarded. Blue cheese dip observed in WIC cooled from previous day was observed at 45 degrees indicating it never properly cooled. Blue cheese was discarded. COS

Written procedures to hold buttermilk with time not on site. CA: PIC advised to complete written procedures with provided form. PIC began to fill form out while on site. COS [REPEAT]

Several foods were observed in bottom of make coolers by grill and in walk-in cooler (WIC) not properly sealed or covered and not actively cooling. CA: Person in charge (PIC) advised to ensure food is always covered or sealed to prevent contamination. PIC covered all food items COS

Rice observed cooling improperly densely packed into food container and in bottom of make table. PIC advised on proper cooling methods.

Ice scoops for both ice machinbes were observed stored uncovered. CA: Ensure all utensils used to scoop ice are stored covered.

Test strips available to check sanitizer are for chlorine , but the sanitizer in use is quat. ammonia. CA; Use proper test strips to check sanitizer concentration.

the mechanical dishwasher was observed not reaching the required temperature to properly sanitize the items running though it. PIC had to put in work order and will fax invoice to Environmental Health upon successfully fixing the heater and verifying proper function. COS corrected on site by usuing 3 compartment sink until dishwasher is fixed. Fax Number 7063678070

Observed spray bottle in chemical storage area without a label indicating chemical's common name. CA: Person in charge (PIC) advised to ensure chemicals are clearly labeled with common name at all times. PIC discarded bottle contents. COS

Observed no employee signatures on employee health reporting agreement. CA: Advised person in charge (PIC) to get all employees to sign reporting agreement.

Observed beef patties being cooled in deep plastic container in make top. CA: Advised PIC to cool in ice bath, shallow pans or in walk in cooler instead of make top. COS: PIC put patties in ice bath in walk in cooler. REPEAT.

Observed no employee health reporting form on file for employees. CA: Advised person in charge (PIC) to get one and have ALL employees sign it and keep it on file for future inspections.

Observed ice machine with mold and improper dining table sanitizer methods. CA: Advised PIC on proper sanitizing methods and to clean ice machine frequently enough to prevent mold accumulation.

Observed dining table spray bottle without label signifying what chemical was being stored in it. CA: Advised PIC to ensure all containers have common name of chemical stored init on bottle. COS: PIC labeled bottle.

Observed retail cooler holding time/temperature control for safety (TCS) foods and residential crock pot being used to hot hold pizza sauce. REPEAT.

Observed excessive build-up of grease on vent hood and fryers.

Observed excessive ice accumulation in walk-in freezer.

Can opener blade observed with dried food debris. CA: Person in charge (PIC) advised to ensure all food contact surfaces are clean to sight and touch by cleaning after use. PIC had can opener re-cleaned. COS [REPEAT]

Observed residential pesticides in food truck. CA: Advised person in charge (PIC) to ensure no residential pesticides are used in food prep areas and to only use commercial pesticide companies.

Observed gap in flooring of food truck, exposing unit to the outside.

Milk brought in less than 30 minutes prior to inspections was observed above 41 degrees. CA: Person in charge (PIC) advised that all time/temperature for safety foods (TCS) must be received or brought in at 41 degrees or less. PIC placed milk in ice cream freezer to ensure it was cooled to 41 degrees quickly. COS

Sanitizer test strips not present for 3-compartment sink and buckets.

Several time/temperature for safety (TCS) foods were observed above 41 degrees in flip top cooler near grill. CA: Person in charge (PIC) was advised to ensure all TCS foods are held at 41 degrees or below at all times. Items were placed in flip top cooler at 11:00 A.M. from walk-in cooler (WIC). Being as items were not out of temperature for more than 4 hours items were time stamped to be discarded at 3:00 P.M. except the tomatoes being as they were just placed in the flip top cooler. So, discard time was written till 5:00 P.M. COS

Cheese dip and chicken broth prepped last night and lettuce prepped the previous day and two days prior were found in the WIC above 41 degrees. CA: PIC advised that cooked TCS foods have 6 hours to cool to 41 degrees using the 2 stage method and items prepped from room temperature have 4 hours to cool to 41 degrees. PIC also advised on proper cooling methods. Items were discarded. COS

Pico de gallo observed in WIC with lid and stacked on shelf. Lettuce, cheese dip, and chicken broth observed not properly cooled. PIC advised on cooling methods. Pico moved to walk-in freezer to finish cooling quickly. COS

ICe scoop improperly store in ice bin. Handle in one bulk food container. PIC properly stored scoops. COS

Several items were observed through-out kitchen and in storage closet on floor. Everything must be 6" off of the floor at all times. Dishes observed on clean dish shelf stacked wet. Dishes must air dry.

To-go containers observed not inverted on shelf above flip top cooler. PIC inverted containers. COS

Flip top cooler (make cooler) by grill observed with water pooling in the bottom and not holding proper temperatures.

Observed food employee not wash hands between handling raw egg and ready to eat (RTE) foods. CA: Advised person in charge (PIC) to ensure employees wash hands after handling raw eggs and meat and before handling RTE food. COS: Employee washed hands.

Observed non commercial fridges being used to hold time/temperature control for safety (TCS) foods instead of commercial refrigerator.

Observed 2-litter drinks not being stored 6'' off of the ground.

Make table and reach in freezer not defrosting properly, not in good repair.

Food liners in dry storage observed to have dust build up on them.

Employee restroom did not have covered trashcan.

Dumpster doors left open.

Missing coving in between mop sink and back door.

Pancake batter and pooled eggs in make table and spinach setting out on the counter observed above 41 degrees. CA: PIC advised to ensure all time/temperature control for safety (TCS) foods are held at 41 degrees or below at all times. PIC stated eggs and pancake batter had been prepped less than 30 minutes prior to the inspection and is frequently used through-out the morning. PIC was advised to use time as a public health control for those items and spinach was discarded. COS.

Rice was observed in reach-in cooler (RIC) prepped from the previous day above 41 degrees. CA: PIC advised that cooked food must be cooled within 6 hours using the 2 stage method. Rice was discarded. COS

Front hand sink in coffee prep area blocked by large table. CA: Person in charge (PIC) advised to ensure access to all hand sinks to ensure employees are properly washing hands at all times. PIC said sink behind table is going to be removed to allow space for the table and access to hand sink.

Several food items were observed in the make table and chest freezer not properly sealed or covered. CA: PIC advised to ensure all food is covered or sealed when stored to prevent contamination. PIC sealed/ covered all items. COS

Microwave observed with dry food debris through-out. CA: PIC advised to clean microwave at least every 24 hours to prevent food accumulation.

Rice prepped the previous day cooled using improper methods and found above 41 degrees. PIC advised on proper cooling methods.

Previous inspection report not displayed for public view. An inspection report was displayed from an inspection last year.

Handles observed in food of bulk containers.

bottle cap observed in spinach pan in make table. Dishes observed stacked wet. Items observed not 6" off of the floor.

Handles of sinks and equipment observed with build-up and need to be cleaned.

Unused equipment observed in establishment and must be removed.

Employee observed not washing hands between glove change. CA: PIC advised that when changing task and gloves employees must wash hands to prevent contaminating their clean gloves. Employee washed hands and then put on new gloves. COS

Raw meat observed being stored next to and above ready to eat/cooked food in 3-door reach in cooler (RIC) CA: Person in charge (PIC) advised to ensure proper storage order is maintained at all times. PIC rearranged RIC to proper order being as their were no signs of contamination. COS

Time/temperature control for safety foods (TCS), such as beans and rice, were observed in make table above 41 degrees. CA: PIC advised that TCS food must be held at 41 degrees or lower at all times. Some items had been recently prepped and were held with a 4 hour hold time. The other out of temperature items were discarded. Make table internal thermometer was holding at 50 degrees and PIC was advised to not use the unit until it was repaired. COS

Ground beef prepped on Monday observed in 3 door RIC above 41 degrees. Everything else was 41 degrees or lower indicating the beef did not cool properly from being batch cooked. CA: PIC advised on proper cooling using the 2 stage method. PIC discarded beef. COS

Several food containers were observed without lids or covers in bottom of make table and 3 door RIC. CA: PIC advised that food needs to be covered or sealed when being stored to prevent contamination. PIC covered all items. COS

Quat sanitizer observed below 150 p.p.m. CA: PIC advised to ensure quat sanitizer is at the correct concentration by replacing often and using test strips. PIC remade to the correct concentration. COS

Beef observed in 3 door RIC cooled using improper methods causing it not to cool within the parameters of the 2 stage cooling method. PIC advised on proper cooling methods and food was discarded. COS

Shrimp observed thawing in ambient temperature. Shrimp moved to refrigeration. COS

Employee observed not wearing a hair restraint.

Several wet cloths were observed on prep tables and not stored in sanitizer between use.

Shrimp observed thawing in vegetable;e sink.

Make table not holding proper temperature and grill draws not operational at time of inspection.

Meat (chopped steak) in covered plastic containers observed stored next to raw chicken in covered plastic containers in reach in coolers (RIC) 1 and 2, as well as the walk-in cooler (WIC). Raw meat and raw chicken observed stored on top of beer kegs in WIC. CA: Person in charge (PIC) advised to ensure proper storage order is maintained at all times. No signs of contamination were observed , so PIC re-organized RIC and WIC to proper storage order. COS.

Time/temperature control for safety (TCS) foods were observed above 41 degrees in the WIC, RIC #2, and make table. CA: PIC advised to ensure all TCS food is held at 41 degrees or lower at all times. WIC and RIC seemed to not be maintaining temperature. All out of temperature food was discarded and a repair technician was called and will be out with 2 hours. COS [REPEAT]

Microwaves observed with accumulations of dried food debris. CA: PIC advised that microwaves need to be cleaned at least every 24 hours to ensure food debris doses't accumulate.

Both sanitizer in spray bottle and bucket observed too strong. CA: PIC advised that spray bottle of quat sanitizer needs to be at 200 p.p.m. and chlorine sanitizer needs to be between 50-100 p.p.m. PIC diluted sanitizer to the correct concentration. COS

WIC observed not maintaining proper temperature and latch and self closing mechanism not working properly. RIC #2 observed not maintaining temperature.

Observed pizza sauce on make table in Godfather's area above 41 degrees. Corporate instructions indicate that sauce may come in sealed bags at room temperature, but must be cooled when open to 34-40 degrees. CA: Person in charge (PIC) advised that all time/ temperature control for safety foods must be held at 41 degrees or lower at all times. Pizza sauce discarded. COS

Stirring spoons in Dunkin Donuts area observed stored in hot water (less than 135 degrees).

Observed dishes stacked wet on clean dish shelf and items not 6" off the floor in area by back door.

Observed cups too high in dispenser in Dunkin Donuts area.

Observed fries and corn dogs in holding unit below 135 degrees. CA: PIC advised that all time/ temperature control for safety foods must be held at 135 degrees or higher at all times. Items were in unit for less than 4 hours so items were held for the reminder of the 4 hour hold time. COS

Hand sink observed blocked by oven mitts. CA: Person in charge (PIC) advised to ensure hand sink is clear at all times to allow proper hand washing. PIC removed items. COS

Food observed made from home without proper licensing. CA: PIC advised that food sold to the public must come from an approved source and not be made from home. Food was discarded. COS

Observed handsink being blocked by pans. CA: Advised person in charge (PIC) to always ensure hand sink is only used for handwashing and remains unblocked. COS: PIC moved pans.

Observed nacho cheese being cooled in sealed deep pans. CA: Advised PIC to cools with metal, shallow, uncovered pans.

Observed chipped tile on flooring between kitchen area and dry storage area. Also observed chipped paint on walls in dish area. [REPEAT]

Observed food employee not wash hands in between glove changes when going from handling raw meat to ready to eat (RTE) foods. CA: Advised Person in Charge (PIC) to always ensure employees wash hands in between glove changes when changing tasks. COS: Employee washed hands.

Observed hand sinks throughout establishment being used for other purposes. CA: Advised PIC to ensure hand sink s are only used for handwashing.

Observed food worker not washing hands between glove changes for handling raw meat to ready to eat (RTE) burger. CA: Advised person in charge (PIC) to always ensure employees wash hands between tasks. COS: Employee washed hands before touching ready to eat food with gloves.

Observed food employees working fryers without proper hair restraints (hair net/full hat).

Observed excessive ice build up on door and ceiling of walk-in freezer (WIF). REPEAT

Observed butter packets being left out of temperature control and being held above 41 degrees since before 7 AM that morning. CA: Advised PIC to always keep time/temperature control for safety (TCS) foods under refrigeration or hold them with time to limit microbial growth. COS: PIC discarded butter.

Observed several cookie boxes in walk-in freezer (WIF) left open. CA: Advised person in charge (PIC) to always ensure food is covered when not in use.

Observed sanitizer in 3 compartment sink and dining table sanitizer bottle to be above 400 ppm quaternary ammonia. CA: ADvised PIC to keep food contact surface sanitizer around 200 ppm quaternary ammonia. COS: PIC diluted.

Observed happy meal containers on ground. REPEAT.

Observed floors in walk-in freezer to be covered in debris.

Sanitizer was observed to be too strong (above 100ppm) for bleach sanitizer in 3 compartment sink. CA: Advised Person in charge (PIC) on proper dilution methods of bleach sanitizer. COS: PIC diluted sanitizer to the proper concentration.

Observed no test strips to test sanitizer in 3 compartment sink.

Observed chicken wings not properly covered in reach-in cooler and walk-in cooler. CA: Advised person in charge (PIC0 to always keep food covered unless actively cooling or in use.

Observed improper dining table sanitizing methods, mold in ice machine. CA: Advised PIC on proper sanitizing methods and to clean ice machine frequently enough to prevent mold accumulation.

Observed cold held time/temperature control for safety (TCS) and ready to eat food to held past 7 days from make date. CA: Advised PIC to ensure cold held TCS ready to eat (RTE) are discarded after 7 days from make date. COS: PIC discarded food.

Observed RAID in food prep area. CA: Advised PIC to only use commercial pesticide companies to control pests in food establishment. PIC removed RAID. COS

Observed beer kegs stored on floor in walk in cooler.

Observed no hair restraints for food employee.

Observed ice build-up in walk in freezer, not defrosting properly, not in good repair.

Observed no hot water in front women's restroom.

Observed time/temperature control for safety (TCS) items being cooled in walk-in cooler 1 tightly covered instead of uncovered while cooling.

Mold observed in bulk ice machine in food truck area. CA: Person in charge (PIC) advised to ensure ice machine is cleaned often enough to prevent mold accumulation.

Unwashed corn observed on asphalt in crates and not 6'' off the floor.

Wet cloth observed on prep table and not in sanitizer bucket between use.

Refrigeration units observed in an area that does not have easily cleanable floors, walls, and ceilings.

Observed sanitizer in sanitizer bucket to be over 100 ppm bleach. CA: Advised person in charge to keep bleach sanitizer between 50-100 ppm.

Food container observed on floor. Person in charge (PIC) moved off of the floor. COS

Observed dishes stacked wet above 3-compartment sink. Observed items not 6" off of the floor.

Observed non-food contact surfaces, such as the reach-in cooler doos handles not cleaned often enough to prevent accumulation.

Can opener observed with dried food and debris on blade. CA: Advised person in charge to ensure all food contact surfaces are clean to sight and touch. REPEAT

Drain plug missing on dumpster.

Garlic and ranch dips labeled by the manufacturer to keep refrigerated observed above 41 degrees. CA: Person in charge (PIC) advised to ensure all time/ temperature control for safety foods (TCS) are held at 41 degrees or less at all times. PIC stated TCS items had been in the reach-in-cooler from the previous weekend. All out of temperature sauces discarded. COS

Employees observed without hair restraints upon arrival for the inspection. Both employees put hats on after inspection started. COS

Several ready to eat (RTE) foods were observed in the walk-in cooler (WIC) without a 7 day max discard date. CA: Person in charge (PIC) advised that all RTE foods must have a 7 day max discard date when held over 24 hours. PIC dated items. COS

Chicken cooked at approximately 12:00 P.M. was observed cooling in ambient temperature. CA: PIC advised on proper cooling methods. Chicken was spread out on sheet pans and placed in WIC, uncovered on the top shelf, to cool within the cooling parameters. COS [REPEAT]

Items were observed on the floor throughout the restaurant. Everything must be 6" off the floor at all times.

Observed cabbage in walk-in cooler not cold held at 41 degrees or below. CA: Advised PIC to ensure all TCS (Time/temperature control for safety) foods are cold held at 41 or below. COS: PIC discarded cabbage.

Observed rice being hot held below 135 degrees. CA: Advised PIC that all TCS foods must be hot held at 135 or above. COS: PIC discarded.

Observed noodles in prep cooler not reach 41 degrees within four hour cooling period. CA: Advised PIC to ensure food is cooled with appropriate 2 stage cooling periods. COS: PIC discarded.

Observed several foods in restaurant not properly covered or sealed. CA: Advised person in charge (PIC) to ensure foods are properly covered when not actively in use or cooling. REPEAT.

Observed improper sanitizing dining sanitizing methods. CA: Advised PIC on proper methods. REPEAT.

Observed dining table sanitizer buckets not labeled with common chemical stored inside. CA: Advised PIC to always label containers that have chemicals inside them without a manufacturers label. REPEAT.

Observed improper cooling methods, using deep, plastic, covered containers for cabbage and noodles. REPEAT.

Observed chicken on the floor. COS: PIC moved.

Observed food workers without proper hair restraints.

Using unapproved food containers, Tupperware with holes.

Observed no written employee health reporting agreement on file at location. CA: Advised person in charge to get one ASAP.

Observed splash guard needed by hand sink and wing prep table to prevent water from getting on single service wing boxes.

Floors throughout kitchen are in poor repair coving missing on corner across from fryer. REPEAT.

Observed cracked or missing light shields throughout food prep areas. REPEAT.

Food employees observed not being informed of their responsibility to report symptoms and exposure in a verifiable way. CA: Person in charge (PIC) was informed that they could obtain a reporting agreement online to serve as a verifiable document that employees are being informed.

Employee observed working without a proper hair restraint. Employee put on hair restraint when asked. COS

Floors in walk-in cooler (WIC) and walk-in freezer observed with debris and grime under shelves. [REPEAT]

Vent above clean dish shelf observed with an accumulation of dust. [REPEAT]

Beans observed in hot holding unit across from grill were below 135 degrees. CA: PIC advised to ensure all time/temperature control for safety (TCS) foods being hot held are 135 degrees or higher at all times. Beans were out for lass than 2 hours, so they were re-heated to 165 then placed in the hold holding unit. COS

Beans observed in large cooking pots in walk-in cooler (WIC) were found above 41 degrees after being cooled from prep the previous day. CA: PIC advised that cooked TCS foods such as beans have 6 hours to cool using the 2 stage method. Beans observed after 6 hours and outside cooling parameters were discarded. COS

Hand sink in back kitchen area by 3-compartment sink observed not stocked with paper towels. CA: Person in charge (PIC) advised to ensure all hand sinks are stocked with soap and paper towels, at all times, to ensure employee's hands are properly washed. Paper towels were added to the dispenser. COS

Beans observed not properly cooled in large cooking pots with lids in walk-in cooler. CA: PIC advised on proper cooling methods. Beans discarded. COS

Coved molding missing or in poor repair in area by 3-compartment sink and back door.

Unshielded bulb observed in prep/ dish area.

Back door observed open without screen allowing flies to enter kitchen. Door was closed. COS

Items in back right 1 door cooler and back right prep cooler observed cold held above 41 degrees. CA: Advised person in charge (PIC) to ensure all time/temperature control for safety (TCS) foods are cold held at 41 degrees or below at all times. COS PIC discarded out of temperature items. COS [REPEAT]

Observed coleslaw prepped the night before above 41 degrees in back right 1-door cooler, not achieving proper cooling time/temperature. CA: advised PIC to ensure TCS items are cooled from room temperature to 41 degrees within 4 hours. PIC discarded out of temperature slaw. COS [REPEAT]

Several containers of slaw were observed in back reach-in cooler (RIC) held past 7 day discard date. CA: PIC advised to ensure all items are promptly discarded by indicated date. PIC discarded slaw. COS

Cabbage cooling from previous night observed in large plastic containers with tight fitting lids, which did not cool properly. [REPEAT]

Employee observed rinsing gloves in back hand sink instead of changing gloves between task. CA: Person in charge (PIC) corrected employee right away and explained when to change gloves and had employee wash hands and get new gloves. PIC advised to ensure all employees are properly trained on when to change gloves and how to properly change gloves. COS [REPEAT]

Paper towels observed not stocked at back hand sink by grills and at back hand sink by dishwasher. CA: PIC advised to ensure hand sinks are always properly stocked to ensure proper hand washing. PIC re-stocked paper towels. COS

Can opener blade observed with food debris and grime. CA: PIC advised that all food contact surfaces must be clean to sight and tough after use. PIC had can opener cleaned. COS

Several time/temperature control for safety (TCS) items were observed above 41 degrees in breakfast self service area. CA: Person in charge (PIC) advised that all TCS items must be held at 41 degrees or lower at all times or can be held with time as a public health control. Since items are only available from 6-9 A.M., the discarded, it was advised to use time and label items to ensure the items are held in the proper time parameters. COS Items held with time.

Hot held items observed in hot holding unit below 135 degrees. CA: PIC advised that all hot held TCS items must be 135 degrees or higher at all times or held with time as a public health control. PIC will hold items with time. COS

Observed no written health employee reporting agreement on file at the establishment. CA: Advised person in charge (PIC) to get an employee health policy and get ALL employees to read and sign it ASAP.

Observed hand sink not easily accessible and used for other purposes besides hand washing. CA: Advised PIC to ensure hand sink is easily accessible and only used for hand washing.

Observed no vomit clean up procedure readily available for employees to access at the establishment. CA: Advised PIC to make one easily available ASAP at the establishment.

Observed improper dining table sanitizing methods. CAL Advised PIC to use paper towels with a quaternary ammonia spray bottle instead of just cloth and wood cleaner.

Observed wet stacking of bar glasses.

Observed food handler washing hands and turning off faucet without using a paper towel. CA: Person in charge (PIC) advised to ensure all employees are trained on proper hand washing procedures to avoid recontaminating their hands immediately after washing. Employee rewashed hands. COS

Oil and garlic mixture was observed sitting on counter in bar area above 41 degrees. CA: PIC advised that garlic and oil mixtures are time/ temperature control for safety (TCS) foods unless modified in a way so that they cannot support microorganism growth or toxin formation. PIC advised to either hold it hot or cold., mixture was discarded. COS

Observed chicken wings cooling in large, packed, plastic container with lid and with another container stacked on top of it. Wings were made around 11:30 or 12:00 and had approximately 10 minutes left to cool to 70 degrees. PIC spread wings out on uncovered sheet pans to finish cooling in the parameters of the first stage of the 2 stage method. Wings cooled to 70 degrees within time limitations due to health department intervention. COS [REPEAT]

Sanitizer used to clean dining tables observed too strong. CA: PIC advised on proper concentration levels for both chlorine and quat sanitizers. PIC also advised to use test strips when preparing sanitizer or when diluting sanitizer. PIC diluted sanitizers to the correct concentration. COS

Unapproved cooling methods observed. PIC and employees advised on proper cooling methods.

Observed pre-cooked meatballs thawing in vegetable sink in ambient temperature. PIC advised thawing must be occur under refrigeration or cool running water. Meatballs moved to refrigerator. COS

Handle of scoop observed in bulk flour container or scoop did not have a handle.

Observed dirty dishes stacked on floor in kitchen and in bar area. Observed wet stacking of food containers. Observed salad tossing bowl sitting directly on lettuce. Bowl was removed. Observed can of tobacco in reach- in cooler on top of closed food container. Can was discarded. .

Observed bulk cheese containers being washed and reused.

Observed build-up of grime under and behind equipment.

Observed refrigerated needed parmesan cheese left out without time or temperature control. CA: Advised PIC to ensure all time/temperature control for safety (TCS) foods are cold held at 41 or below. COS: PIC discarded.

Observed sanitizer concentration to be too low, less than 50 ppm chlorine. CA: Advised person in charge (PIC) to ensure dish machine sanitizer reaches 50-100 ppm.

Observed dining table sanitizer chlorine concentration to be above 100 ppm. CA: Advised PIC to always ensure food contact sanitizers are 50-100 ppm chlorine. REPEAT.

Observed noncommercial freezer being used in back food prep area.

Employees observed touching handles of sink after washing hands. CA: Person in charge (PIC) advised to ensure that employees are trained to wash hands for 20 seconds, then use a paper towel to turn off faucet to avoid re-contaminating hands. PIC had employee rewash hands properly. COS

Observed AC unit vent near 3 compartment sink and dry storage to have a buildup of dust on it. COS: Person in charge cleaned unit.

ServSafe certificate observed not posted and expired. CA: Person in charge (PIC) advised to keep Certified Food Safety Manager certification up to date and to renew as soon as possible. PIC stated that he was signed up to take the test.

Raw chicken and meat observed without proper spacing and mixed in with and over ready to eat (RTE) foods. CA: PIC advised on proper storage order. Being as there were no signs of contamination PIC re-organized reach-in-cooler (RIC) to the correct storage order. COS

Quat sanitizer in spray bottle observed to be too strong. CA: PIC advised that quat sanitizer used for food prep surfaces must be at 200 p.p.m. in concentration. PIC remade sanitizer to the correct concentration. COS

Several items in reach-in cooler (RIC) and slaw in walk-in cooler (WIC) observed above 41 degrees. items included stew, pork, and green beans. Other items were found at the correct temperature in RIC indicating those items did not cool properly. Slaw was made at approximately 8:00 A.M. and was observed at 1:24 P.M. above 41 degrees, which indicates it did not meet the cooling time parameters. CA: Person in charge (PIC) advised on cooling time parameters for both cooked time/ temperature control for safety foods (TCS) and ambient prepped TCS foods. All out of temperature food was discarded. COS

Observed several ready to eat (RTE) , TCS, foods held past the 7 day discard date. CA: PIC advised that RTE foods must be promptly discarded by the 7 day max discard date. PIC discarded food COS [REPEAT]

Foods observed not properly cooled and being cooled in dense, plastic containers, with lids. CA: PIC advised on proper cooling methods. COS

Servsafe certificate not posted in the establishment for public view. CA: Advised person in charge (PIC) to post certified food safety manage (CFSM) certification ASAP.

Sanitizer in 3 compartment sink below 200 ppm quaternary ammonia. CA: Advised PIC to always ensure 3 compartment santizer is 200 ppm quaternary ammonia.

Observed no food permit displayed in establishment for public view.

3 compartment sink sanitizer dispenser not dispensing proper amount of quaternary ammonia, 200ppm, not in good repair.

Employees were observed changing gloves and handling money then washing their hands and not using a paper towel to turn off faucet. CA: Person in charge (PIC) advised to ensure all employees are trained on how to properly wash their hands and to use a paper towel to turn off the faucet to avoid immediately re-contaminating their hands after they have washed. Employees re washed hands properly. COS

Employee observed wearing a visor and not approved hair restraint.

Boxes with contents observed on floor in back dry storage area.

Cups for customers in front service area by register observed to high in dispenser.

Mops observed not hung up to dry.

Observed several cheeses in make table cold held above 41 degrees. CA: Advised PIC to always ensure time/temperature control for safety (TCS) food are cold held at 41 degre3es or below. COS: PIC discarded out of temperature TCS foods.

Handsink (HS) near dish pit not supplied with soap. CA: Advised person in charge (PIC) to always ensure HS is supplied with soap.

Observed wet stacking of metal food containers across from 3 compartment sink. REPEAT.

Observed make table not having a 41 degree or below ambient temperature on the right side where cheeses are stored, not in good repair. REPEAT

Establishment does not have a certified food safety manage (CFSM) employed. CA: Person in charge (PIC) advised to have someone certified as soon as possible. PIC said she is schedule to go next month.

Tuna and tomatoes were observed in walk-in cooler (WIC) at close to 3:00 P.M. cooling from being prepped at approximately 8:00 A.M. (according to the time/date sticker). CA: PIC advised that items such as tuna and chopped tomatoes have 4 hours to cool to 41. PIC discarded items. COS

A half eaten hamburger was observed on clean dish shelf on other side of wall from sandwich make line in the food prep area. CA: PIC advised to ensure that employees are eating in the designated area. Employee removed food after the inspection began. COS

Tomatoes and tuna observed being cooled using improper methods. CA: PIC advised on proper methods and tomatoes and tuna discarded. COS

Food slicer observed drying on drain board of three compartment sink with food debris on blade. CA: Person in charge (PIC) advised to ensure all food contact surfaces are clean to sight and touch after being cleaned or when stored. PIC had slicer re-cleaned. COS

Cups for customers in front by register observed too high in dispenser and lip area not protected.

Gaps observed in back door allowing entry to pest.

Several time/temperature control for safety foods were observed in the front prep cooler, sandwich make line, and reach-in cooler (RIC) above 41 degrees. CA: Person in charge (PIC) advised that all TCS food must be held at 41 degrees or lower at all times. Items were all pulled from RIC that was observed to be holding higher than 41 degrees. All food was discarded that was out of temperature being as it could not be verified how long the items were above 41 degrees. COS [REPEAT]

Several chemical holding bottles were observed without a label indicating chemical content's common name. CA: PIC advised that all chemicals and bottles must be labeled at all times. PIC labeled bottles. COS

Observed wet stacking of clean food bins and pans on rack to the right of 3-compartment sink. [REPEAT]

Cups observed by register too high in dispenser.

RIC observed not holding proper temperature.

Drying shelf above right drain board of 3-compartment sink and long shelf above 3-compartment sink observed with dust and grime. Cabinet below front coke machine observed with pooling water and grime.

Observed no hair restraints for food employees in kitchen area. COS: Food employee put on hair restraint.

Observed food equipment being stored on floor not 6'' off of ground.

Observed residential equipment being used throughout establishment. REPEAT.

Dumpster doors left open.

Observed no vent hood above stove where cooking is taking place.

Sanitizer observed in sanitizer spray bottles above 400 p.p.m. CA: Person in charge (PIC) advised to ensure concentration of the quat sanitizer in use does not exceed 400 p.p.m. and is at least 200 p.p.m. PIC diluted bottles to the correct concentration. COS

Food was observed in reach in freezer and make table not properly sealed or covered. CA: Person in charge (PIC) advised to ensure all food is properly sealed and covered when being store to prevent contamination. PIC covered items. COS [REPEAT]

Quat sanitizer in buckets and spray bottle observed too low in concentration. CA: PIC advised to ensure sanitizer concentration is at 200 p.p.m by refreshing through-out day and using test strips. PIC re-made sanitizer. COS

Peroxide, soap, and sanitizer tabs observed to be stored with clean candy canisters and dry storage items in kitchen area. CA: PIC advised to store all chemicals and cleaner away from food, utensils, equipment, linens, and single service items. PIC moved chemicals. COS

Non-commercial equipment observed in kitchen and front service area. [REPEAT]

Walls in back storage area exposed wood. Walls must be easily cleanable and smooth.

Vent hood not adequate to cover cooling equipment with 6" of overhang causing grease build up on wall and ceiling by hood.

Food bags observed in bottom of make line and front reach in freezer not properly sealed. CA: Person in charge (PIC) advised to ensure all food is properly sealed and covered to prevent contamination. PIC re-sealed bags. COS [REPEAT]

Dining tables and trays sanitized using improper methods. CA: PIC advised to use 2 buckets with common cloths or a spray bottle of sanitizer and paper towels to sanitize tables properly. [REPEAT]

Time/temperature control for safety (TCS) foods not cooled within 4 hour cool time in 1 door reach in. CA: Advised PIC to ensure TCS foods from room temperature , 70 or below reach 41 within four hour cool time. COS: PIC discarded.

Observed mold in ice machine and drink nozzles. CA: Person in charge (PIC) advised to clean ice machine and nozzles frequently enough to prevent mold accumulation.

Observed unapproved cooling methods (thick, deep, plastic, covered container) used for TCS foods in 1 door reach in. REPEAT.

Observed mayo containers being reused for other food storage.

Observed residential and chest freezers being used to store food in basement. REPEAT.

Observed time/temperature control for safety (TCS) foods in back hot holding unit being held below 135 degrees. CA: Advised PIC to ensure TCS foods are hot held at 135 or above at all times. COS: PIC discarded out of temperature foods.

No written health reporting agreement for establishment on file. CA: Advised person in charge (PIC) to get one ASAP.

No written/established procedure or supplies at establishment to properly clean vomit/diarrheal incidents. CA: Advised PIC to get written/established procedure and supplies. ASAP.

Observed dining tables being cleaned improperly (vinegar spray bottle and clothes). CA: Advised PIC on proper dining table methods, spray bottle with 200 ppm quaternary ammonia or 50-100 ppm chlorine and new paper towel for each table.

Observed several time/temperature control for safety (TCS) foods being cold held in sandwich make top and reach in cooler (RIC) above 41 degrees. CA: Advised person in charge (PIC) to always ensure TCS foods are cold held at 41 or below. COS: PIC discarded out of temperature foods.

Food in freezer not remaining frozen (mango/strawberry).

Ice machine not properly sealed, air tight.

Flooring not in good repair, missing near screen doors, FRP coming off of walls.

Observed large gaps in screen door near tops of doors where door should connect with frame to form a barrier from bugs.

Observed items cooling in deep plastic sealed containers (plastic bags). CA: Advised person in charge to cool items in metal shallow uncovered pans until foods reach 41 degrees within four hours.

Observed flooring tile missing throughout kitchen.

Observed screen door being left open for extended, excessive amount of time.

Raw food observed over ready to eat (RTE) food ,and incorrect storage order of raw meat, observed in large reach in cooler (RIC) on left half of restaurant and small RIC on right hand of restaurant. CA: Person in charge (PIC) advised on proper storage order. Being as there were no signs of contamination PIC re-organized both RIC in the correct storage order. Cos

Cooked and cooled ground beef, from previous day, was observed sitting out on prep table above 41 degrees. CA: PIC advised to ensure all time/temperature for safety (TCS) foods are held at 41 degrees or less at all times. Beef had been sitting out for less than 4 hours so the PIC had the beef re-heated to 165 and held hot. Cos

Shrimp observed recently cooked and cooling on prep table in ambient temperature. Shrimp was 90 degrees when observed. CA: PIC advised that once cooked food reaches 135 it must be cooled properly to ensure it meets the 2 stage cooling time parameters. PIC had the shrimp put on ice to cool down quickly. Cos

Wet cloths observed on prep tables and not stored in sanitizer buckets between use.

Single service utensils observed with handles down in dispenser. PIC advised to have the handles up to ensure the utensil isn't touched by customers.

Observed several reusable cups and bottles without a lid and straw throughout kitchen and bar area. CA: Advised person in charge (PIC) to only use single service cups with lids and straws for employee used in kitchen and bar area.

Observed no soap at bar handsink. CA: Advised PIC to always ensure that all hand sinks have soap.

Observed chicken wings left uncovered in walk-in cooler that were not cooling. CA: Advised PIC to always have food covered unless actively cooling to 41 degrees. COS: PIC covered wings.

Observed potato cutter not clean to sight and touch. CA: Advised PIC to always ensure food contact surfaces are clean.

Observed dining table sanitizer (quaternary ammonia) to be over 400 ppm. CA: Advised PIC that quaternary ammonia concentration needs to be ~200ppm for food contact surfaces. COS: PIC diluted. REPEAT.

Observed green beans cooling deep plastic covered container in prep cooler. COS: PIC moved to freezer uncovered.

Observed no hair restraints on food workers.

Inspection report was not posted in restaurant.

Observed tater tot scoop with no handle.

Observed no label on raw meat or vegetable sink.

No test strips to test quaternary ammonia solution in 3 compartment sink.

Vent hood not clean with excessive grease built up on it and fryer underneath it.

Observed missing coving across from 3 compartment sink.

Several time/ temperature control for safety foods (TCS) were observed in make table #1, front reach-in cooler (RIC), and on prep table in ice above 41 degrees. CA: Person in charge (PIC) advised to ensure all TCS food is held at 41 degrees or lower at all times. All food was discarded that was out of temperature. RIC was found with the thermostat too high and was lowered. Wantons on ice were changed to time as a public health control. Item in make table had been left out causing the problem with the temperature. COS

Observed several TCS/ ready to eat (RTE) foods without a 7 day max discard dare in walk-in cooler (WIC). CA: PIC advised to ensure all TCS/RTE foods are labeled with a 7 day max discard date when held over 24 hours. PIC labeled all items. COS [REPEAT]

Observed meat sink and vegetable sink without a label distinguishing the two.

Observed handles and fronts/sides of equipment with accumulation of grease.

designated employee space not provided for employee food.

Observed time/temperature control for safety (TCS) items on salad bar above 41 degrees. CA: Person in charge (PIC) advised to ensure all TCS items are held cold at 41 degrees or less at all times. Items had been prepped at 11:00 and were held till 3 then discarded. COS

Tomatoes and lettuce observed cooling from prep in the flip top cooler. CA; Person in charge (Pic) advised that items need to be cooled prior to being placed in the flip top cooler. PIC also advised on proper cooling methods.

Food containers observed stacked wet on shelf above 3-compartment sink.

Batter observed on counter and prep cooler on left side of crepe line above 41 degrees. Milk observed in residential cooler in front service area above 41 degrees. CA: Person in charge (PIC) advised to ensure all time/temperature control for safety (TCS) foods are held at 41 degrees or lower at all times. Crepe batter sits out to provide quick service, so time as a public health control was advised and implemented. Milk was discarded. COS

Non-commercial equipment observed in establishment.

Observed several time/temperature control for safety (TCS) foods being cold held above 41 degrees Farenheight in walk-in cooler (WIC). CA: Advised person in charge (PIC) to ensure that all TCS foods are cold held at 41 degrees or below. COS: PIC discarded food.

Observed dishwasher's sanitizer (chlorine) to be below 50 ppm. CA: Advised PIC to ensure sanitizer is 50-100ppm for dishwasher. COS: PIC called manufacturer to have someone come out to fix sanitizer. Told PIC to use 3 compartment sink until dishwasher is fixed.

Observed several dented cans in dry storage room. COS: PIC discarded cans.

Observed no indirect connection on dishwash sink, 3 compartment sink and food prep sink.

Observed raw oysters in establishment and establishment not having lids or tags on file for the past 90 days. CA: Advised person in charge (PIC) to begin keeping lids of raw oysters used in chronological order and to keep lids for 90 days after all oysters in bucket have been used.

Several time/temperature control for safety foods (TCS) were observed above 41 degrees. CA: Person in charge (PIC) advised to ensure all TCS foods are held at 41 degrees or lower at all times. Cold drawers seemed to not be maintaining temperature and PIC said he would call a repair technician. All out of temperature food discarded. COS

Cold drawers observed not maintaining proper temperatures.

Person in charge (PIC) not taking receiving temperatures from company delivering time/temperature control for safety (TCS) foods. CA: PIC advised to always check received foods to ensure proper temperatures.

Certified food safety manager (CFSM) certification observed expired. CA: PIC advised to always have a CFSM employed and current. PIC said he will renew CFSM as soon as possible.

Several items were observed on sandwich make line such as lettuce, cheese, and pico de gallo above 41 degrees. CA: PIC advised to ensure all TCS foods are held at 41 degrees or less at all times. Items prepped or taken out of refrigeration at 9:30, so PIC used 4 hour hold times for items because sandwich cold holding unit was not maintaining temperature. COS

Sausage and bacon observed above 41 degrees after being received 30 minutes prior to inspection. CA: PIC advised to always check temperatures to ensure orders are received at 4 degrees or less.

Food observed in sandwich make line table being cooled from prep earlier in the morning. CA: PIC advised to cool TCS foods before placing on sandwich line for service. PIC advised on proper cooling methods. [REPEAT]

Sandwich make line cold holding unit in poor repair and not maintaining temperatures. This unit must be repaired by next business day.

Observed no certified food safety manager (CSFM) for establishment. CA: Advised person in charge (PIC) to ensure a CFSM is employed or CFSM certificate is achieved for an employee at establishment as soon as possible (ASAP).

No written employee health agreement for establishment. CA: Advised PIC to have one and get all food employees to sign it ASAP.

Observed noncustomer food package opened in food prep area. CA: Advised PIC to ensure employees eat in employee designated area away from food and food contact surfaces.

Observed residential fridge being used in dry storage area. REPEAT.

Observed several cups throughout food prep area without a lid and straw that were not single service. CA: Advised person in charge (PIC) to only use single service cups with lid and straw in food areas.

Observed improper cooling methods in deep styrofoam, covered containers in make table and reach-in cooler.

Several containers of waffle batter were observed in back reach in cooler (RIC) holding above 41 degrees. CA: PIC advised to ensure that all time/temperature control for safety (TCS) foods are held at 41 degrees or less at all times. RIC observed holding temperature above 41 degrees. Other foods in RIC were thawing and still at the correct holding temperature, so they were moved to the walk-in cooler (WIC), and batter was discarded. COS {REPEAT}

Label observed missing from eggs held with time as a public health control by grill. CA: PIC advised to ensure that discard time, or time item was removed from refrigeration, or both, are always labeled on the item being held with time. PIC discarded eggs. COS

Rinse water used to sanitize dishes with heat observed rinsing dishes with water below 180 degrees and not reaching 160 degrees plate level. CA: Person in charge (PIC) advised o ensure dish machine is sanitizing dishes properly by using a test strip or thermometer and reading gauges. PIC was able to repair dish machine to rinse at proper temperature. Dishes previously washed were re-washed to ensure proper sanitation. COS

RIC observed no maintaining proper temperature. WIC leaking. Walk-in freezer not defrosting properly.

Observed build-up of grime under equipment in from kitchen area.

Observed food employee touch hand sink handles after washing hands. CA: Advised person in charge (PIC) to ensure employees use a paper towel to turn off the water handle after washing hands. COS: Employee rewashed hands.

Observed hand sink being used for holding sanitizer buckets. CA: Advised PIC to ensure hand sink is only used for washing hands. COS: PIC moved bucket.

Observed milk in reach-in cooler 2 expired on 11/19/19. COS: PIC discarded.

Employee observed washing coffee cup in hand wash sink in front service area. Water bottle observed in back hand wash sink. CA: Person in charge (PIC) advised to ensure hand wash sinks are used for hand washing only. Water bottle removed. COS

Bags of food observed not properly sealed or covered in both freezers. CA: PIC advised to ensure all bags are properly sealed when being stored to prevent contamination. PIC covered/ sealed all bags. COS

Fryers and equipment observed with accumulation of grease and food debris.

Unshielded bulb over food prep area.

Several time/temperature control for safety (TCS) foods were observed on front serving line above 41 degrees. CA: PIC advised to ensure all TCS foods are held at 41 degrees or lower at all times. Items had been placed on the line at 11:00 A.M. PIC will hold items for use for 1 hour from when it was noted they were out of temperature and then discard being as items are within the 4 hour hold time window. COS

Salad base prepped at 10:00 A.M. was observed at approximately 2:30/ 2:45 above 41 degrees. CA: PIC advised that TCS foods prepped from ambient temperature have 4 hours to cool to 41 degrees or must be discarded. PIC discarded salad base. COS

Dining tables cleaning using 1 bucket and common white towel. CA: Person in charge (PIC) advised on proper dining table sanitation methods.

Lettuce that past cooling time parameters was observed in large, covered, plastic containers. PIC advised to cool TCS foods by reducing volume, using metal pans, and uncover or loosely cover.

Walk-in cooler observed with mold on shelves and walls and needs to be cleaned immediately.

Cups observed too high in dispenser and not in protective sleeve to protect lip area.

Observed no time stamp designating when time control for safety cheese on make top needed to be discarded or when it was pulled from temperature control (walk-in cooler). CA: Advised person in charge to always put a time stamp on cheese held with time, either the time it needs to be discarded by or time it was removed from refrigeration. COS: Person in charge (PIC) put time stamp on cheese container.

Observed buns in storage unit outside not 6'' off of floor.

Evidence of pest observed in mop sink area of kitchen and must be controlled.

Observed no certified food safety manager for establishment. CA: Advised person in charge (PIC) to get an employee certified as soon as possible.

Observed mold particles on and in ice/smoothie machine. cA: advised PIC to clean ice machine frequently enough to prevent mold accumulation.

Observed large section of floor in back area to be concrete, not smooth or easily cleanable. REPEAT.

Observed sanitizer for dining tables to exceed 400 ppm, Quaternary ammonia. Observed RAID in dry storage and in employee restroom. CA: Advised person in charge (PIC) to dilute sanitizer to proper concentration (~200ppm) and to never have residential pesticide in food establishment. COS: PIC diluted and threw away RAID.

Observed excessive dirt and grime build up on vent hoods. REPEAT.

Lid left open on dumpster.

Observed floors in server area and floors in kitchen under equipment observed with food debris and grime. REPEAT.

Observed several time/temperature control for safety foods (TCS) [salad, cheese; coleslaw] not cooling from room temperature to 41 within the four hour cooing time span. CA: Advised Person in charge (PIC) to ensure food prepped a room temperature cools to 41 once cut or pulled from cold holding. COS:PIC discarded out of temperature items.

Observed several TCS foods being cooled in deep densely packed, covered plastic containers. REPEAT.

Observed thawing chicken slacking above 41. COS: Moved to temperature control.

Observed ice build up on reach in freezer near fryer, not in good repair.

Observed chopped salad base above 41 degrees after 4 hours from when it was prepped as well as tomatoes in walk in cooler (WIC). CA: Person in charge (PIC) advised to ensure time/temperature control for safety (TCS) items such as salad base and tomatoes are cooled to 41 degrees within 4 hours from when they are cut. PIC discarded all out of temperature items. COS [REPEAT]

Tomatoes and salad base not cooled in coming time parameters and were observed in densely packed containers with lids. CA: PIC advised on proper cooling methods. Items discarded. COS [REPEAT]