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Observed gravy improperly cooling tightly covered and food items stacked on top. The manager corrected and loosely covered the gravy.

Observed grease and food debris between behind equipment and must keep facility clean in hard to reach places.

Observed flies in the kitchen and must be controlled. Drive thru window and back door not self closing and must be corrected.

Observed the manager handling soiled mops and then fail to wash her hands before handling the ice machine lid. The manager was corrected and hands properly washed.

Last score not posted and must post all most recent scores.

Time/temperature control food for safety above 41 F Corrective action: person in charge advised to pre cut melon and cool within 4 hours to 41 F to be able to serve in temperature. Ice bath on serving line not high enough to maintain foo at 41 F or less.

Most recent score 2015 not posted.

Observed tomatoes improperly cold held above 41 degrees F. The manager corrected and relocated sliced tomatoes to the cooler for a quick cool down to 41 degrees F.

Observed pork and mac and cheese improperly hot held below 135 degrees F. The manager corrected and reheated food about 165 degrees F.

Observed manager touch his eye and fail to wash his hands before touching clean single use paper for the baskets and single use cups of sauce. The manager corrected and washed hands.

Observed sliced pork, cooked pork, and chicken not properly cooled to 70 degrees F. within 2 hours. Advised the manager to properly cool all potentially hazardous ready to eat food to 70 degrees F. within the first two hours and from 70 degrees F. to 41 degrees F. within four hours for a six hour total. The manager corrected and discarded food items.

Observed improper cooling methods used to cool food. Observed deep food containers that were tightly covered. Advised the manager to store food in 3 inch food containers that are loosely covered while cooling to 41 degrees F. within the 6 hours as required. The manager corrected and loosely covered food and placed in walk in cooler in shallow food

Observed single use cups improperly stored on the floor and must store all equipment 6 inches off the floor for cleaning and pest control and protection from contamination..

Observed build up of grease and grim between and behind equipment and must keep facility clean in hard to reach places.

Observed lights not shielded over exposed food equipment in dry storage and must be corrected.

Time/temperature control safety food above 41 degrees (F). Corrected on site. Person in charge discarded. Ice build up in milk cooler. Several single service milk temperature checked.

Observed milk in the cooler at a improper temperature of 50 degrees F. The manager corrected and discarded milk.

Inspection score and permit not posted. The manager must post permit and most recent score.

Observed equipment and tools improperly stored on the floor and must store all equipment 6 inches off the floor for cleaning and pest control.

Observed chicken and stew improperly hot holding below 135 degrees F. The manager corrected and reheated chicken and stew.

No inspection report posted.

Observed floor and vent hood and vegetable prep sink in progress for installation in the cook house and kitchen.

Observed doors improperly left open in the cook house. Observed flies in the cook house and doors must be kept closed and flies controlled.

TCS food above 41 degrees F. in serving line and make cooler. PIC discarded shrimp.

TCS pork and beans not 135 degrees F. on hot holding. COS PIC reheated both.

No soap or paper towels at 2nd hand wash sink. No running water at 1 st hand wash sink. Need one more hand wash sink at front line.

Cooling methods- lettuce, cheese, pico prepared today and found in serving line above 41 degrees F. More cold storage is needed. Recommend W. I. cooler or several RI coolers -submit specs.

Salsa bar customers utensils not stored with handles up. Spoons for limes not long enough for 18 inch lime containers. Tongs needed.

Flies in kitchen. Self closer on back door not working.

Observed build up of grease on the rim of the dish sink. The manager must ensure to clean dish sink everyday to prevent accumulations of grease build up.

Observed dumpster improperly left open and must be kept closed between uses.

Observed dumpster improperly left open and must be kept closed between uses.

Observed damaged light shield in kitchen; must be repaired.

Observed grease build up on cleaned and stored food containers. The manager corrected and will reclean food containers. (Repeat)

Observed single use items improperly stored on the floor. The manager must ensure that all food equipment and single use items are properly stored for cleaning, pest control and protection from contamination. (Repeat)

Observed catering pans improperly stored. The manager corrected and inverted pans for protection from dust and debris.

No pasteurized eggs and only raw shell eggs. The manager advised to fully cook eggs above 145 degrees F. for 15 seconds. The manager stated that new order of pasteurized eggs will be delivered tomorrow.

Observed deli meat in the walk in cooler not dated after opening. The manager corrected and dated deli meat with a 7 day discard date.

Observed chemical spray bottle "De-greaser" improperly stored on the vegetable prep sink. The manager corrected and relocated chemical.

Observed shrimp improperly prepped in the vegetable prep sink. Advised the manager to clean and sanitize sink.

Wiping Cloth sanitizer at 0 ppm in the bar area. The manager corrected at 200 ppm of Quat sanitizer.

Observed build up of grease and food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed employee beverage improperly stored on the vegetable prep sink. The manager corrected and discarded improperly stored beverage.

Observed several food containers cracked, and they must be replaced.

Observed food splatter on the walls at the vegetable prep sink. Advised to keep area clean.

Observed build up of grease and food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed drive thru window not self closing . Observed flies in the restaurant and must repair window and control flies.

Observed no hand washing after touching face and mouth. The manager corrected and hands properly washed by the food handler.

Observed pork butts in the warmer at at improper temperature of 116 degrees F. and must be at or above 135 degrees F. The manager corrected and reheated pork above 165 degrees F.

Observed Mac and Cheese improperly cooling and stacked and covered. The manager corrected and loosely covered for adequate cooling.

Raw chicken bottom shelf 51 degrees F. PIC added ice. R. I. cooler was removed by pendergrass flea market management. Cooler is needed so that cooling of TCS food like lettuce, tomatoes can be accomplished. The R I cooler was overfilled with raw meats preventing proper air flow.

Observed chemical spray bottles improperly stored over the clean side of the dish sink. Advised the owner to relocate chemicals.

Observed no soap at the hand washing sink. COS soap added.

Rice utensils improperly stored in standing water. The manager corrected and cleaned and sanitized utensils.

Observed build up on door handles and must keep food and non food contact surfaces clean.

Dumpster must be kept closed and area clean.

Observed build up between and behind equipment and must keep facility clean.

Back door screen damaged and flies in the kitchen. Advised to repair door and control flies.

Observed food in the walk in cooler not covered and protected. The manager corrected and covered food.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Time/temperature food not 41 F or less. Not enough equipmetn to maintain time/temperature foods cold; More coolers needed. Once time/temperature control for safety tomatoes, melon, cabbage cut they must be cool to 41 F within 4 hours

No paper towels at hand wash sink located outside.

No observation

Flies seen inside enclosed trailer.

Flies inside enclosed area and outside unscreened area

Observed food handler handling her face and fail to wash her hands before handling clean equipment. Observed improper hand washing techniques when requested to wash hands. The manager corrected and hands properly washed.

Must have one in 30 days.

Observed hot food improperly cooling while being tightly covered. The manager corrected and reheated food above 165 degrees F. and will properly cool food from 135 degrees F. to 41 degrees F. with in 6 hours.

Observed wet and soiled wiping cloths improperly stored on the counters. The manager corrected and relocated cloths to the sanitizer solution.

Observed pickles and lettuce in the walk in cooler not covered. The manager corrected and covered food.

Observed sticky build up on the lunch room tables. The manager corrected and cleaned tables.

Observed cloth sanitizer over 400 ppm of Quat chemical. The manager corrected and addd water to the soultion for adequate sanitizer at 200 ppm of Quat sanitizer.

Observed lunch room tables improperly cleaned with only water when sanitizer is required. The manager corrected and filled the spray bottles with 200 ppm of Quat sanitizer.

Observed blender and tea nozzles improperly stored wet. Advised to air dry.

Observed flies in the kitchen and must be controlled.

Observed burgers and hot dogs improperly hot holding below 135 degrees F. in the pass thru warmer. The manager corrected and reheated burgers and hot dogs above 165 degrees F.

No covered trash can in the restroom and must be provided.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

No observation

Ground beef in the cooler not dated. The manager discarded cooked ground beef.

Observed build up of food debris and grease between and behind equipment and must keep facility clean in hard to reach places.

Observed greens, sliced tomatoes, slaw, diced tomatoes, lasagna and Mexican egg roll wrap improperly cold held above 41 degrees F. The manager corrected and discarded food and or relocated to the walk in cooler.

Observed spinach sauce in the walk in cooler, made from the day before, at above 41 degrees F. The manager corrected and discarded sauce.

No soap at the bar hand washing sink. The manager corrected and supplied soap.

Observed a paint can improperly stored above the food service line. The manager relocated paint can.

Observed potentially hazardous food improperly stacked above the cooling line in the flip top cooler. The manager corrected and reduced the amount of food below the cooling line for adequate cold holding..

Last score of 79 not posted.

Dumpster improperly left open and trash on the ground.

Observed build up of grease between and behind equipment and on ceiling tiles.

Light shield missing over food service line.

Observed several flies in the kitchen and must be controlled.

Observed dish washer handling soiled dishes and then fail to wash his hands before handling clean dishes. The manager corrected and hands properly washed.

Observed food handler improperly handling pre-washed lettuce with bare hands when gloves are required when handling ready to eat food. The manager corrected and gloves used to handle lettuce.

Observed tomatoes improperly washed in the dish sink. Advised to clear equipment away from the vegetable prep sink for washing vegetables at the required times.

Observed cutting boards scored and stained and must be smooth and clean.

Observed grill cook handling fish and then clean plates without first washing his hands. The manager must ensure that all employees are trained on when, where and how to wash their hands and hands properly washed.

Observed several pans of Mac and Cheese cooling improperly stacked on top of each other in the walk in cooler. The manager corrected and relocated Mac and Cheese to the freezer for a quick cool down to 41 degrees F.

Observed chicken in the cooler improperly covered while cooling. The manager corrected and placed cooked chicken on a sheet pan and placed cooked chicken in the freezer for a quick cool down to 41 degrees F. Observed cut lettuce improperly stored above the cooling line in the flip top cooler. The manager corrected and relocated cut lettuce to the reach in cooler for adequate cold holding and cooling.

No Quat sanitizer. The manager set up bleach bucket at 100 ppm of chlorine for sanitizing the tables and other food contact surfaces.

Back door screen not in good repair and must be corrected and tight fitting to keep flies out.

Observed food handler handling cookie cake with bare hands when gloves or utensils are required when handling ready to eat food. The manager corrected and discarded cake.

Observed tomato slicer with build up and must be cleaned.

Observed cracked food containers, and they must be in good repair.

Observed build up of grease and food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed drive thru window improperly left open and must be kept closed between uses.

Observed paint cans improperly stored above single use items. Person in charge advised to relocated paint cans to an approved location.

Observed stained cutting boards and cracked food utensils. Person in charge must ensure all equipment is in good repair.

Observed equipment storage racks with grease build up and must be kept cleaned and sanitized.

Observed grease and food debris between and behind equipment; Must keep facility clean in hard to reach places.

Observed cloth sanitizer too low for adequate sanitizer. The manager corrected at 200 ppm of Quat sanitizer.

Observed pizza sauce on the counter not covered. The manager corrected and covered sauce.

Observed spray bottle labeled sanitizer but only water. The manager corrected and discarded water and filled spray bottle with sanitizer at 200 ppm of Quat.

Observed dust build up between and behind equipment and must keep facility clean in hard to reach places.

Observed back door improperly blocked open and must be kept closed to keep flies out.

Observed concentrated chemicals improperly stored above food service gloves. The manager corrected and relocated food service gloves above chemicals.

Dumpster improperly left open and must be kept closed and covered between uses.

Flip top cooler improperly cold holding above 41 degrees F. The manager corrected and relocated PHF to the reach in cooler and called maintenance for the flip top cooler repair.

Observed milk display cooler improperly cold holding above 41 degrees F. The manager corrected and relocated milk to the walk in cooler for quick cool down to 41 degrees F.

Time/temperature control for safety food above 41 degrees (F), (Milk). Corrected on site. Person in charged discarded.

Walk-In cooler /freezer door should be self closing. Freezer gasket needs repair due to ice build up around door.

Ceiling tiles in storage room are acoustic. Replace with vinyl tiles in areas where foods are stored. Air temperature in storage is 78 degrees (F). Air temperature range is 50 - 70 degrees (F) for can goods.

Flies in kitchen area.

Observed cloth sanitizer at 0 ppm sanitizer. The manager corrected with 200 ppm of Quat sanitizer.

Observed pork improperly stored on the counter less than 135 degrees F. The manager must have adequate hot holding units to properly hot hod food at or above 135 degrees F. The manager reheated pork above 165 degrees F. and will cool in the freezer.

Observed cheese improperly reheating on the steam table 118 F for 1 hour. The manager corrected and reheated cheese dip on the store above 165 F for adequate reheating for hot holding.

Observed build up behind equipment and must keep restaurant clean in hard to reach places.

Observed non-shielded light bulb in reach-in cooler behind bar and in dry storage. The manager must replace bulbs with shatter proof bulbs or shield them.

Observed dish washer going from soiled dishes to clean dishes without first washing her hands. The manager corrected and hands properly washed on request.

Observed bar food handler improperly handling ready to eat fruit without gloves or utensil. The manager corrected and gloves used to handle ready to eat food.

Observed improper cooling method used to cool chicken stock and chicken. The manager corrected and put stock in 4 inch containers and placed chicken and stock in the freezer for a quick cool down to 41 degrees F. within the 6 hours.

Observed old date mark stickers still on clean food containers and must be removed during or before cleaning.

Observed raw beef and chicken improperly stored above the cooling line. The manager corrected and added more ice around containers to ensure proper cold holding.

Observed hand washing sink plumbing leaking water and must be repaired.

Observed grease and splattered food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed live flies in the kitchen and must control flies.

Large plastic bin with lid on (no date) in small reach-in cooler with time/temperature control for shrimp at 63; tom 56 and mussels 44. Corrected on site; person in charge discarded; Corrective action advised person in charge more cold storage needed and more ice. No ice machine or bags available.

Observed cloth sanitizer too low for adequate sanitation. The person in charge corrected on site at 100 ppm of chlorine sanitizer. Manager on duty advised wet towels must be used and then returned back to sanitizer between uses.

Boxes of frozen shrimp left at room temperature on storage shelf. Already thawed shrimp discarded and the rest moved to reach-in cooler.

fLIE'S IN THE KITCHEN AND MUST BE CONTROLLED.

Observed no hand washing after handling money or before using gloves. The manager corrected and hands properly washed.

Observed sliced tomatoes improperly cold held without and cold holding equipment. The manager corrected and stored tomatoes in ice.

Observed floor and cove base in poor repair and must be corrected in kitchen and back room.

Observed lights in the kitchen not shielded and must be corrected.

No hand washing at the required times. Observed improper hand washing techniques when asked to wash hands. Observed hands improperly washed in the dish sink. Advised the manager when, where and how to wash hands properly. Hands properly washed.

No Servsafe manager on staff. Advised the manager to take the approved food safety class.

Observed cheese spread dated 3-25-2016 and past the discard date. The manager corrected and discarded cheese spread.

Observed several potentially hazardous foods improperly hot holding below 135 degrees F. The manager corrected and discarded beans and reheated food items

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed beans, on the counter, at above 41 degrees F. The manager must keep beans in oil at or below 41 degrees F. The manager corrected and relocated beans to cooler.

Observed can opener blade and food utensils soiled and must be kept cleaned and sanitized before storage as clean. Prep counters need cleaning.

Observed egg rolls in the cooler dated 5-14-2016 and past the 7 day discard date. The manager corrected and discarded egg rolls.

Observed build up between and behind equipment and must keep facility clean and clean in hard to reach places.

Observed no hand washing at the required times. Observed food handler handling soiled dishes, at the dish sink, and fail to wash his hands before handling clean food containers. Observed food handler handling raw chicken and change his gloves without first washing his hands. COS Hands washed.

Observed slaw on the serving line at a improper temperature of 48 degrees F. The manager must prepare slaw and then cool down to 41 degrees F. before holding on the serving line. The manager corrected and relocated slaw to the freezer for a quick cool down to 41 degrees .

Observed raw chicken improperly cold holding above 41 degrees F. The manager corrected and added ice to the cooling line.

Observed build up of food debris and grease between and behind equipment and must keep facility clean in hard to reach places.

Observed light shield missing above the dish sink and must be replaced.

Observed flies in the kitchen and must control flies.

No certified food service manager on staff. The restaurant must have one on staff within 30 days.

No Paper towels located at the hand-washing sink located at the fry station. The person in charge corrected on site and supplied paper towels.

Observed chlorine sanitizer too strong for safe sanitizer. The manager corrected at 100 ppm of Chlorine.

Observed fresh made tea improperly stored in old milk gallon jugs. The manager discarded tea and will use approved food containers to store tea in.

Observed non-approved flooring in the dry good storage areas. the manager is in the process of repairing the floor.

oBSERVED NON SHIELDED LIGHT SHIELDS AND MUST BE CORRECTED IN THE FOOD STORAGE AND EQUIPMENT AREAS.

Observed eggs not cooled to 41 degrees within 6 hours. The manager corrected and discarded eggs.

Observed floor tile missing in the kitchen and must be repaired.

Lighting in cooler must be increased.

Observed tomatoes improperly cold holding above 41 degrees F. The manager corrected and added more ice around the container of tomatoes for adequate cold holding. Advised manager to properly cool food to 41 degrees f. in the cooler before cold holding on the line during service.

Observed country fried steak, mashed potatoes, green beans and dressing improperly hot holding in the warmer below 135 degrees F. The manager reheated food above 165 degrees F. COS.

Observed dish washer improperly towel drying the plates. The manager advised to allow to air dry all food contact surfaces.

Observed some grease build up between and behind equipment and must keep clean in hard to reach places.

Metal pot of wings left out on the counter by the oven. Wings at 58 degrees Fahrenheit.

Observed opened bags of chicken wings not date marked, also 2 containers of chicken wings not date marked. All items in reach-in cooler.

A new area was built with a new wall and a new cabinet, a wall was torn down and another one built across the kitchen. Hookas have been added. Hookas must be stored separately.

A large room in the back is now used for pool tables. The original permit does not disclose this change. Observed a large gap with daylight is seen at back door of large room.

Observed stew improperly reheating in a hot holding unit. Stew reheated on the stove over 165 degrees F.

No date marking for deli meats and other ready to eat food items. The manager must ensure that all PHF that are ready to eat are dated with a 7 day discard date.

Observed build up and food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed stew improperly hot holding below 135 degrees F. The manager corrected and reheated stew.

Observed missing floor tiles in the dry storage area.

Observed cobwebs over clean food equipment in dry storage room.

Observed some dented can in the dry storage area. The manager corrected and relocated dented cans to the office for a refund.

Observed cleaned equipment improperly stored below bulk chemicals. Advised the manager to relocate bulk chemicals stored above the dish sink.

Observed build of between and behind equipment and must keep facility clean in hard to reach places.

Observed chemical spray bottle improperly stored over the clean side of the dish machine. The manager corrected and relocated chemicals spray bottle to an approved location.

No hat observed when making beverages. The manager must ensure personal cleanliness for employees.

TCS Food (milk) above 41 F. COS PIC discarded.

Observed dust build up on fan in dish room; Person in charge advised to clean.

Observed apron strings improperly touching the floor while being stored. The manager must ensure that all equipment and linens are properly stored from being contaminated.

Observed mashed potatoes and Mac and Cheese not reheated to 165 degrees F. before hot holding on the steam table. The manager corrected and reheated food in the microwave above 165 degrees F.

Observed floor tile missing in the kitchen and must be repaired.

Observed raw chicken wings not reaching 165 degrees F. before serving. The manager corrected and discarded wings. Advised the manager to be sure that wings are properly cooked before serving.

Observed dumpster missing the drain plug and must be provided.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed light bulb in the salad bar not shielded and must be corrected.

Observed bare hand contact with toast. The manager corrected and toast discarded. Advised the manager how to use gloves properly for handling ready to eat food.

Observed cups improperly stored on the floor. Advised the manager to store all equipment 6 inches off the floor for cleaning and pest control and protection from contamination.

Observed tomatoes and salsa on the line prepped today above 41 degrees F. The manager was educated on the proper cooling methods when cooling tomatoes before holding on the make line. The manager relocated the tomatoes to the walk in cooler for a quick cool down to 41 degrees F.

Dumpster rusted out and leaking fluid. The manager must replace dumpster.

Observed grease build between and behind equipment and must keep facility clean in hard to reach places.

Observed food handler handling money then fail to wash her hands before handling cups and food equipment. The manager must ensure that all employees are trained on when, where, and how to properly wash their hands. The food handler washed her hands on request. Corrected on site.

Observed chemical spray bottles improperly stored on top of bulk tea container. Observed fly bait chemical improperly stored over the service area. The manager must ensure that all chemicals are properly stored.

Last Inspection score not posted.

Observed food handler fail to wash his hand after picking food up off the floor or before handling clean equipment and wrapped food. The manager corrected and hands properly washed.

Observed waitress bare hand chips. The manager corrected and provided food scoop.

Knives improperly stored between tables.

Observed dumpster improperly left open.

Observed light shields missing in vent hood and walk in cooler and must be corrected.

Employee put gloves on without washing hands. Employee used prep sink to wash hands.

Due to lack of coolers available time/temperature control for safety fruit like mellons must not be offered for sale until a cooler or means to keep cut items at 41 Fis obtained

Corn time/temperature control for food safety not 135 F or above

Light inside chip bin not shielded

Observed dish washer handling soiled dishes and then fail to wash her hands before handling clean dishes. Observed the manager improperly washing her hands in the bar dish sink. Observed improper hand washing techniques when asked to wash hands. The manager was educated on when ,where and how to properly wash hands and hands properly washed.

Observed wiping cloth sanitizer too low for adequate sanitizer. The manager corrected at 100 ppm of chlorine.

Observed cook put unwashed tomatoes on the grill. The manager advised to discard tomatoes.

Back door improperly left open and must be kept closed. Observed flies in the kitchen and must be controlled.

Observed chemical spray bottle not labeled. The manager corrected and labeled restroom cleaner.

Observed soap improperly stored next to good services gloves. The manager corrected and relocated gloves.

Observed grease build up on storage racks and equipment. The manager must keep food and non-food contact surfaces clean.

Observed dish sink with mold build up and must be cleaned.

Observed hot water knob not working on the hand-washing sinks. The manager must repair stripped water knobs.

Observed back flow device missing at the mop sink. Observed direct connection plumbing at the dish sink. The manager must ensure to repair all plumbing violations.

Dumpster rusted out and must be replaced.

Observed build up behind equipment and must be cleaned.

Light shield missing in kitchen and must be corrected.

Observed light not shielded in dry storage and must be corrected.

Observed microwave and food slicer with build up of food debris and grim. The manager must ensure that all equipment is clean to the sight and touch. Observed cutting boards improperly cleaned with a soiled cloth. The manager corrected and cleaned with sanitizer.

Observed wet and soiled mop improperly stored in the vegetable prep sink. Advised the manager to clean and sanitize sink and its used only for washing fruits and vegetables.

Observed equipment improperly stored on the floor on carpet in the office. Advised to relocate equipment.

observed build up of grease and grim and food splatter between and behind equipment. Advised to continue to clean facility.

Observed window left open letting flies into the facility. The manager corrected and closed the window.

Observed pork, on the stove, at a improper temperature of 120 degrees F. The manager corrected and reheated pork above 165 degrees F.

Observed 4 deep containers of cheese dip at 50 degrees F. after 6 hours. The manager corrected and discarded cheese dip. Advised the manager to properly cool food from 135 degrees F. to 41 degrees F. within 6 hours.

Observed food scoops without handles. The manager discarded scoops.

Observed no hand washing at the required time. Observed manager washing soiled vegetables and then fail to wash her hands before handling clean equipment. The manager was educated on when, where and how to properly wash her hands and hands properly washed.

Observed food containers only washed in the wash side of the 3 compartment sink. Advised the manager to properly wash all food equipment and utensils and then rinse and sanitize them before storage as clean..COS. The manager properly set up the 3 compartment sink for wash, rinse and sanitize.

Observed lights in the ice cream display case not properly shielded with the end caps. Advised the manager to properly install light shields and end caps.

Observed exposed wood along the wall of the freezer and walk in cooler not approved material. The person in charge must ensure that all floor material is smooth and cleanable and durable.

Lights in dry storage not shielded and must be corrected

Observed sliced tomatoes improperly stored above 41 degrees F. Advised the manager to use time as control for holding tomatoes.

Observed hot and cold water knobs not working and must be repaired on front front hand washing sink.

Observed new employee putting raw burgers on the grill and fail to wash his hands before handling clean equipment and product pan handles. The manager correected and hands properly washed.

Observed cloth sanitizer at 0 ppm and must be 100 ppm of chlorine sanitizer. The manager corrected and reset cloth sanitizer at 100 ppm of chlorine for adequate sanitizer.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed grill cook handling raw frozen chicken and raw frozen burgers and then fail to wash his hands before handling product pans and single service items. The manager corrected and hands properly washed.

Observed food handler handling soiled dishes and then fail to wash her hands before handling clean dishes. Observed improper hand washing techniques when asked food handler to wash her hands. The manager was advised when, where and how to wash her hands and properly washed.

Observed washed dishes improperly towel dried. The manager advised to allow dishes to air dry before storage.

Observed several flies in the facility and must be controlled.

Observed sanitizer too low for adequate sanitizer. The manager corrected at 200 ppm of Quat sanitizer.

Observed water damaged ceiling tile in the dry storage room and must be repaired.

Observed chicken, on the steam table, at a improper temperature of 116 degrees F. The manager corrected and reheated chicken above 165 degrees F.

Observed cracked lid on a blender . The manager corrected and replaced lid.

Observed no mop rack for proper storage of mops and must be installed. No mops should be stored in the mop sink.

Observed food handler handling money and then fail to wash her hands before handling food. The manager corrected and hands properly washed.

Time/temperature control for corn not 135 F or above. Corrected on site; Person in charge discarded.

No observation

Cut melons placed in single service plastic bags in large plastic tub closed. No walk-in cooler available. More cold storage needed to coo time/temperature control food for safety.

Employees wearing bracelets.

Re-using parmesan containers to store horchata.

Flies -due to lack of screens and open air areas.

Observed cooler improperly cold holding above 41 degrees F. The manager discarded food and relocated eggs to another cooler.

Observed egg rolls AND CHICKEN IMPROPERLY HOT HOLDING ON THE STEAM TABLE BELOW 135 DEGREES F. The manager corrected and reheated food above 165 degrees F.

Observed PHF ready to eat food not dated. The manager advised to discard food and food discarded.

Observed food cooked and sitting on the counter with no hot holding equipment. Advised manager to use time as control and be discarded within 4 hours. Hot holding equipment needed.

Back door self closing devise broken and must be repaired.

No handwashing after handling money. The manager corrected and hands properly washed.

Observed bulk chemical improperly stored above the food prep sink. The manager corrected and relocated bulk concentrated sanitizer.

Restroom must be provided with a covered trash can.

Observed dumpster improperly left open and must be kept closed.

Observed no handwashing at the required times. Observed no handwashing before using food service gloves. Observed no handwashing when changing tasks or when cleaning soiled equipment. The manager was educated about when, where and how to properly wash hands. COS: hands properly washed.

Observed bare hand contact with bread to be served to customers. The manager was educated and gloves used to handle ready to eat food.

Tomatoes, that were sliced, improperly held at room temperature. The manager corrected and relocated sliced tomatoes to the walk in cooler.

Observed potatoes and beans improperly hot holding below 135 degrees F. The manage corrected and reheated food.

Observed cambro holding unit not adequate for hot holding potatoes. The manager corrected and reheated potatoes above 165 degrees F. Observed sliced tomatoes improperly holding at room temperature. COS : relocated tom Walk in cooler.

Observed dumpster improperly left open and must be kept closed between uses.

Observed build up between and behind equipment and must keep facility clean and clean in hard to reach places.

Observed lights in kitchen not shielded and must be corrected.

Back door improperly left open and must be kept closed between uses. Observed rodent droppings on the floor and must be cleaned up and rodents controlled.

Observed food handler washing soiled dishes and then fail to wash her hands before handling clean food equipment. the manager corrected and hands properly washed.

Observed the ice machine and vegetable prep sink with direct plumbing waste connection and must be indirect waste water connection for all food sinks, dish sink and ice machine.

Observed mop water improperly disposed on the ground outside the kitchen side door. The manager must install a mop sink.

Observed dust and debris between and behind equipment and must keep facility clean in hard to reach places.

Observed cook eating food and then fail to wash his hands before handling clean equipment. Advised hand washing and hands properly washed.

Observed garlic and oil mixture improperly cold holding at room temperature. Garlic and oil mixture discarded.

Manager not performing duties for approved food service.

Observed dirty dishes just rinsed off and improperly stored as clean. Advised wash, rinse and sanitize.

Wet and soiled towels on the counters. Advised storage in chlorine solution.

Observed vegetables improperly prepped in the dish sink. Advised using the vegetable prep sink for washing fruits and vegetables.

Last score not posted.

Hot water temperature only 95 degrees F. and must be at or above 110 degrees F.

Back door not self closing and must be corrected.

Observed cooked chicken improperly cooled from the day before. Stacked chicken that was improperly cooled discarded.

Observed cooked chicken improperly stored tightly covered and stacked on top of each other. The manager corrected and discarded chicken. Advised cooling methods.

Observed build up between and behind equipment and must keep facility clean.

Observed warmer improperly hot holding food at 132 degrees F. The manager reset temperature at 170 degrees F.

Observed food handler working with food without a hat. The manager corrected with a hat.

No prep sink. The manager stated that peppers and other vegetables were washed in the 3 compartment sink. Advised the manager to install a vegetable prep sink.

Mops improperly stored in the mop sink and they must hang for air drying.

Observed grease and food debris build up on the dish machine and must be cleaned.

The top of shelves and storage racks with build up and must be cleaned.

Observed direct plumbing waste water connection and must be indirect waste water connection at the dish sink.

Observed plumbing leaking at the dish sink and must be repaired.

Observed grease build up on the floors and missing floor tiles and must be corrected.

Lights missing shields and must be corrected.

Observed the dish washer going from soiled dishes to clean dished without first washing his hands. The manager corrected and hands properly washed.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed employee beverages improperly stored in water bottles. The manager must ensure that employee beverages are in a single use cup with a lid and straw.

Observed chacarron and other ready to eat food in the cooler not dated. The manager must date these items with a 7 day discard date.

Observed large containers of food in the reach in cooler improperly cooling. Advised the manager to cool PHF in a shallow containers for adequate cooling to 41 degrees F. within 6 hours.

Observed several flies in the kitchen and must be controlled.

No hand washing after handling raw chicken or before handling clean equipment. The manager was educated on when, where and how to wash hands and hands washed.

Observed hand washing sinks filled with thawing food. The manager corrected and relocated frozen food. Advised manager to thaw in cooler or under cold running water.

No dates on frozen food thawing. Advised manager to date PHF ready to eat . The manager corrected and dated food.

Observed frozen food improperly thawing in the hand washing sinks and counters. Advised manager to thaw in cooler or under cold running water.

Observed raw meat improperly stored over ready to eat fruit and salsa. The manager corrected and relocated fruit and salsa above raw meat.

Observed pork, that had been cooked, in the reach in cooler without being dated. The manager must date potentially hazardous ready to eat food with a 7 day discard date.

Observed raw shrimp improperly thawing on the counter. The manager corrected and relocated shrimp to a reach in cooler.

Observed build up between and behind equipment and must keep facility clean.

Observed flies in the facility and back door self closing device broken and must be corrected.

Observed dish sink area hand washing sink improperly blocked with a cart. The manager advised to keep sink accessible.

Observed warm chicken and sliced tomatoes improperly cooling in the flip top cooler. The manager corrected and relocated food items to the walk in cooler for quick cool down to 41 degrees F.

Observed stained and scored cutting boards. The manager must keep cutting boards smooth and clean.

Observed build up between and behind equipment and must keep facility clean in hard to reach places. Observed ceiling tile in poor repair and stained and must be corrected.

Observed cloth sanitizer too low for adequate sanitizer. The manager corrected sanitizer level at 200 ppm of quat sanitizer.

Dumpster missing the drain plug and must be provided.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed manager handling firewood from outside and fail to wash his hands before handling clean equipment and wrapped food in the cooler. The manager was educated about when, where, and how to properly wash hands and hands properly washed.

Observed reach in cooler improperly cold holding above 41 degrees F. The manager corrected and discarded potato salad and cooked wings.

Observed mops and brooms improperly stored on the floor. The manager must properly store all equipment.

Observed Mac and cheese, pork and beans improperly reheating in the warmer/ hot holding unit. The manager corrected and reheated food in the stove above 165 degrees F.

Observed dumpster improperly left open and must be kept closed between uses.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed reach in cooler improperly cold holding above 41 degrees F. The manager corrected and relocated PHS to another cooler holding below 41 degrees F.

Observed build up of grease and food debris between and behind equipment and must keep facility clean in hard to reach places.

Melons delivered today and cut 10 am, as per person in charge. On serving line at 12:00 pm. Corrective action discussed cooling procedures. Person in charge will precut and chill the day before.

Observed employee beverages without lids and straws. Advised the manager to put bottled beverages into single use cup with lids and straws.

Observed manager handling clean equipment and utensils without first washing his hands. Observed improper hand washing techniques when asked to wash his hands. The manager corrected and hands properly washed.

No permit or score posted and must be posted.

Observed single use items improperly stored on the floor and steps. Advised the owner to add shelves and repair damaged shelves.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed chicken, potatoes,sausage and pork improperly stored in the warmer below 135 degrees F. The manager corrected and reheated food above 165 degrees F.

Observed warmer not holding potentially hazardous hot food 135 degrees F. or above. The manager stated that warmer ran out of hot water. Advised the manager to keep food 135 degrees F. or above for hot holding potentially hazardous foods.

Observed back door not self closing and flies in the restaurant and flies must be controlled.

Observed concentrated chemicals improperly stored above food service gloves. The manager corrected and relocated gloves away from chemicals.

Observed opened water bottle improperly stored on a food prep table. The manager must ensure that all employee beverages are in a single use cup with a a lid and straw. Manager must ensure proper storage of employee beverages.

Single use napkins improperly stored too close to a chemical spray bottle. The manager corrected and relocated napkins / paper towels to approved area.

Observed build up of food debris on the tomato slicer; Person in charge corrected and relocated tomato slicer to the dish sink for cleaning.

Observed wet stacked food containers and they must be allowed to air dry before stacking.

Observed build up between and behind equipment; Facility must be clean in hard to reach places.

Observed light in freezer not shielded; Must be corrected;

Observed food handler putting on hair net and then fail to wash her hands before handling clean equipment. Advised food handler about when, where and how to wash hands. COS: Hands washed.

Observed bare hand contact with sliced tomatoes and lettuce. Advised manager about using gloves to handle ready to eat food.

Observed small amount of build up in the coolers for catering yogurt. The manager will ensure to wash, rinse, and sanitizer coolers and properly store them.

Observed window cleaner improperly stored next to rice and food containers. The manager corrected and relocated windex.

Observed grease build up between and behind equipment and must keep facility clean in hard to reach places.

No consumer advisory on the menu and must be provided.

Observed soup dated 3-15-2016 and past the discard date. Advised manager to discard potentially hazardous ready to eat food within the 7 days. The manager corrected and discarded soup.

Observed improper reheating of beans on the steam table. The manager corrected and reheated beans on the stove above 165 degrees F.

Observed covered trash can missing in the employee woman's restroom and must be provided.

Observed frozen water on the floor in the freezer and must be cleaned up.

No hand washing after handling soiled equipment or before using gloves. COS Hands washed.

Observed bare hand contact with ready to eat potatoes. COS gloves worn to handle ready to eat food.

Observed rice below 135 degrees F. The manager corrected and reheated rice.

Observed cooler improperly cold holding above 41 degrees F. The manager corrected and relocated PHF to another cooler.

Observed beans on the line below 135 degrees F. The manager corrected and reheated beans.

No cloth sanitizer for the tables. The manager corrected at 100 ppm of chlorine and advised two buckets of sanitizer.

Observed ham not dated and must date all potentially hazardous ready to eat food with a seven day discard date.

Observed sliced tomatoes in the flip top cooler improperly cooling. The manager corrected and relocated just sliced tomatoes to the walk in for adequate cooling time and temperature.

Observed wiping cloth sanitizer below adequate levels. The manager corrected at 200 ppm of Quat sanitizer.

Back door damaged and not self closing. Observed flies in the facility and must be corrected and door repaired.

Observed cooler make reach in ,flip top improperly cold holding above 41 degrees F. The manager corrected and discarded chicken and wings and relocated egg rolls to the walk in cooler. The manager stated that he knew that cooler was not working. The manager advised not to store food in coolers that are improperly cold holding above 41 ° F.

Cooling methods: egg rolls cooked and placed on top of cold chicken in the small make reach in cooler. Advised manager to relocate egg rolls to the walk in cooler for a quick cool down to 41 degrees F. loosely covered for adequate cooling method.

Observed build up on equipment and must keep non-food contact surfaces clean.

Observed build up and food debris between and behind equipment and must keep restaurant clean in hard to reach places.

Observed several cooked food items in the coolers past the discard date. The manager corrected and discarded food.

Observed several dented cans on the shelves. Advised the manager that all food must be in good condition. Observed opened bulk product and they must be stored in a protective containers.

Observed wet stored coolers , and they must air dry before storage.

Observed wall floor base time missing and must be installed.

Observed back door not self closing and roaches seen in the kitchen. Advised the manager to repair back door and install door sweeps eliminating all light.

Observed WD-40 oil and chemical spray bottles improperly stored over food and food equipment. Advised the manager to properly store chemicals.

Observed Mac and cheese, in a deep bus tub, improperly cooling tightly covered in the walk in cooler. Advised the manager to store cooling food in shallow containers that are loosely covered until at or below 41 degrees F.

Observed cove base floor base missing along the walls and must be reinstalled.

Observed gap between the back doors and must be sealed to keep flies out.

Observed the dish washer going from soiled dishes to clean dishes without first washing their hands. The manager corrected and hands properly washed.

Dumpster improperly left open and must be kept closed between uses.

Observed bread pudding and walnut topping not covered. The manager must cover these items or install a sneeze shield. The manager must ensure that all food is protected while in service. The manager corrected and covered food items.

R I items above 41 degrees F.

PHF TCS not 135 degrees F. or above-beans and cooked peppers.

No soap at hand washing sink. PIC added soap. Fryer equipment in H w sink. PIC removed.

Cooling methods: cut tomatoes, pico, lettuce prepared today and placed on serving line above 41 degrees F. Lettuce in R. I. prepped today with lid on above 41 degrees F. Not enough equipment to maintain temperature and items in R. I. above 41 degrees F.

No inspection report posted and must post all most recent inspections.

Self closing device broken and must be repaired.

Observed sanitizer spray bottle with pure bleach. The manager corrected at 100 ppm of chlorine sanitizer.

Observed soiled cloths not stored in sanitizer. The manager corrected and relocated soiled towels to the laundry for cleaning. Advised The manager to set up a two sanitizer buckets for cloths storage at 100 ppm of chlorine.

Observed single use articles improperly stored on the floor and all storage must be 6 inches off the floor for cleaning and pest control.

Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed wet,soapy and soiled towels improperly stored on the counters. The manager corrected and relocated soiled towels to the laundry. Advised the manager to set up chlorine buckets for storing wiping cloths .

Observed bent storage food containers in the flip top cooler, and they must be in good repair and replaced. Advised the manager that a tight seal helps hold the cold air in and PHF 41 degrees F. or below.

No Quat test strips and must be provided with the Quat spray sanitizer.

Observed build up of food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed several flies in the facility and must be controlled.

Observed wiping cloths improperly stored outside the sanitizer buckets. Observed soapy towels used to clean the tables but fail to sanitize them properly. Advised the manager to use the two buckets of sanitizer or spray bottle and paper towel when cleaning and sanitizing the tables.

Observed dish sink with direct plumbing waste connection and must be indirect connection.

Observed build up of food debris between and behind equipment and must keep facility clean in hard to reach places.

Observed several flies in the restaurant, and they must be controlled.

Observed stainless steel cleaner improperly stored next to the raw burgers. The manager corrected and relocated cleaner.

Observed tomatoes just sliced improperly cooling in the flip top cooler. The manager corrected and relocated tomatoes to the walk in cooler for adequate cooling time.

Observed wire wisk, used to make tea, improperly stored in the hand sink. The manager corrected and relocated wire wisk to the dish sink for cleaning.

Observed cracked food containers and they must be replaced.

Observed employee preparing raw bacon and then fail to wash her hands before handling single use items and equipment.

Observed ceiling tile missing over food service gloves and paper towels.

Dish machine not hot enough for adequate sanitizing food contact surfaces. The manager corrected and will sanitize food equipment in the dish sink.

Observed ceiling vents in the dish room with dust build up and must be cleaned. Observed light bulbs not shielded or shatter proof bulbs and must be corrected.

Observed final rinse pressure on the dish machine too high and must be corrected.

Observed food debris and stick build up on the lunch room table. The manager corrected and tables properly cleaned and sanitized.

Observed flies in the kitchen and must be controlled.

Floor in front service area not sealed. The manager must install approved floor covering.

Observed front service window not self closing or screens provided and must be corrected. Observed flies in the facility and must be controlled.

Observed open hot dogs, prime rib and deli meat not dated. The manager must date ready to eat food that is PH with a 7 day discard date.

Observed just sliced tomatoes improperly cooling in the flip top cooler. The manager corrected and relocated tomatoes to the reach in cooler for adequate cooling time.

Observed beverages and equipment improperly stored on the floor. The manager must store single use items and equipment 6 inches off the floor for cleaning and pest control.

Plumbing leaking at the vegetable prep sink and dish sink and must be repaired.

Observed floor tiles missing and must be repaired. Observed build up between and behind equipment and must keep facility clean in hard to reach places.

Observed salad spinner machine improperly cleaned in the mop sink. The manager was educated to wash, rinse and sanitize the salad spinner in place at the dish sink.

Observed sliced tomatoes improperly cooling in the flip top cooler. Advised the manager about proper cooling methods when cooling PHF. The manager corrected and relocated sliced tomatoes to the walk in cooler for adequate cooling time.

Observed cracked food containers, and they must be in good repair.

Observed food slicers and salad spinner with food debris. The person in charge corrected and cleaned equipment.

Observed restroom cleaner improperly stored over beverage cups. Person in charge corrected and relocated beverage cups.

Observed cutting boards stained. The person in charge must ensure that cutting boards are maintained smooth and clean.