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Bulk containers not labeled, Corrected On Site

Reach In cooler unable to maintain temps. during heavy use., Corrected On Site

Single service utensils not properly dispensed or individually wrapped.

Excessive grease buildup on vent filters and hood; filter on air conditioner at 3 compartment sink, filter dust buildup.

Stew in hot holding with sections below 135 degrees. Made less than 4 hrs ago. Reheat to 165 prior to using and discard at day's end. COS - Reheated to 175 degrees.

Employees in kitchen without approved hair restraint. All employees assembling food must have hair restraints.

Unused equipment items on premises - remove all excess.

Shield bulbs in backroom.

Employees in food prep without proper head covering.

Toilet room door does not self close.

Sections of floor especially under and around equipment not cleaned often enough to keep clean (i.e. around and under sink).

Cutting board at make table excessively marked.

Grease receptacles and dumpsters need to be on concrete pad.

Floor in front worn, no longer easily cleanable

Fans and AC in establishment need dusting

Splatter inside microwave, increase cleaning frequency.

Whole ham in cooler greater than 6 hrs at 49 degrees F. COS - Ham discarded, instructed on proper cooling procedures.

Dishes in vegetable sink, use sink only for fruits and veggies.

Chicken tenders & cream potatoes out of temp. at hot holding; Corrected On Site; Prep cooler smoothie mixes out of temp. Corrected On Site; Monitor temperatures.

Person in charge not performing duties; Monitor temperatures, train employees on proper food temperatures and chemical storage.

Chemicals on same shelf with food & single service items; quat stored with clean dishes; store chemicals in designated area.

Jugs of flavor shots under shelves in back storage - not 6" off floor; bulk salt stored in dish washer room.

No hair restraints on several employees. - REPEAT

Wiping cloths on table, not in sanitizer bucket.

Stacking wet lids & containers.

Aprons stored with chemicals.

Cutting boards excessively marked.

Bulk containers of sugar, corn meal, MSG not clean to site, touch; Walkin cooler fan buildup of dust; food debris on shelves in walkin; Vent hood filters/pipes buildup of dust; food debris in bottom of warmer; outside ice machine splattered.

No self closer on men's restroom door.

Dirt under ice machine; food debris on shelf under french fry hot hold, walls stained at front handwash sink. Debris on floor, ceiling vents, ceiling tiles buildup of dust, grease food debris under fryers, motors and wheels under fryer buildup of grease, food debris on floor of walkin cooler, food debris under shelves in dry storage, walls in dish wash room stained.

Unshielded bulb over chicken at hot holding.

Handwashing in 3 compartment sink; Use handwash sink.

Ice buildup in prep frig; defrost more often.

Fan has dust buildup; increase cleaning frequency.

Personal items stored with single service and dry goods.

Ceiling tiles have areas of cracks. Small holes in some tiles.

Dishwasher only reaching 106 deg - advised person in charge to switch to disposable trays, dishes redone in 3 compartment sink, dishwasher to be serviced. Do not use dishwasher for final wash and sanitize until repaired.

Light fixture in kitchen has water stain (not directly over food or storage). Source of water must be repaired as a leak in the ceiling could lead to very serious issues. Do not allow food or food contact surfaces under this light.

Refried beans on stove and rice on steam table not at proper temp., Discarded, COS

No hair restraints.

In use utensils hanging on sprinkler line at grill.

Wet stacking dishes. must air dry before stacking.

Utensils stored next to chemicals in dishwasher area.

Knives stored on magnet - handles stained, chipped

Wall behind grill splashed, increase cleaning frequency.

Sliced tomato, diced tomato and salami on bottom left side of make table above 41 degrees. Thermometer checked with ice water read 32. Corrected On Site: Person in Charge discarded these items. PHF's in make table moved to different cooler until problem could be determined. Person in charge advised to not use until problem fixed and to monitor temp.

Make table closest to dish area not adjusted to hold all PHF's at proper temperature.

Cole Slaw, pear salad, and cucumber salad in display cooler out of temperature, Corrected On Site, Product Discarded.

Hamburger patty in warmer not at proper temperature, Corrected On Site, Reheated to 165 F.

Inspection report not posted upon arrival.

Improper cooling method, pineapple, cooked in large stockpot, covered in walk in cooler, COS, divided into smaller pans, cover vented.

Improper thawing method, ribs in meat prep sink not under running water.

Inspection report not withing a 1 foot approach behind silverware tray.

No cold water at handwash sink.

Water leak at vegetable prep sink (faucet).

Lights not working in dry storage room.

Latch broken on juice cooler. Cold holding portion of prep unit not operating at time of inspection.

Food debris in bottom of prep coolers, including biscuit prep area; food debris on floor and under prep/make unit.

Increase cleaning frequency under syrup canisters, water and syrup buildup on floor.

Adulterated lettuce in walk in cooler, dispose of product.

Not performing duties, multiple public health risk factors.

Food in chest freezer not covered, recover all food.

Knife on magnetic strip at grill dirty to site and touch; increase cleaning; waffle irons in back heavily soiled with food debris.

Out of date product - tortilla strips, sponge cake and loaf bread.

Measuring cup in grits, handle in grits.

Single service product stored under sources of contamination, roof leak

Overhead cooler (dressing) door not sealing, excessive condensation. Prep freezer lid broken, excessive ice buildup.

Dish machine not operated by manufacturer recommendations.

Top prep cooler, excessive buildup. Cooler at waffle iron, excessive ice buildup. Chest freezer, ice buildup, debris in bottom of cooler.

Excessive food debris between fryer and prep freezer.

Flies in building/ dead roach on floor.

Items in freezer not resealed properly.

Dishes being washed in 3 compartment sink not sanitized before use and after cleaning. PIC in charge should instruct all dishwashers on proper use of 3 comp. sink. Affected dishes should be submerged in appropriate sanitizer solution or run through mechanical DW.

Areas of floor (i.e. under sinks, shelves, and equipment) not cleaned often enough to prevent debri accumulation.

Sausage cooked at 10 AM at 61 deg, at 3:52 PM found in bottom of make table. COS Discarded on site. Advised PIC to make sure proper cooling is being done by employees.

Prep cooler lids with broken or missing hinges and missing handle.

Soup not cooled to 70 deg. within 2 hrs. Corrected on site - Soup Discarded.

Risk factor and public health intervention violations.

Several sliced deli meats held past 7 day discard date. Corrected on Site - Meat Discarded.

Unapproved cooling methods, cooling in deep containers, not vented.

Serving utensils not inverted.

Cutting board stained and excessively marked.

Kitchen floor chipping and peeling, ceiling tiles in kitchen stained, excessive dirt and debris under dishwasher.

Leak at handwash sink, repair

Spices not labeled at grill, label all containers

No clean plate advisory posted, must post at bar.

Excessive buildup of carbon and grease on grill, clean more frequently

Flies present in kitchen, make sure doors are properly sealed.

Chicken Salad, sliced tomato, and open pepperoni out of temp. Advised person in charge about temp control and food was discarded.

Make table not in good repair or adjustment on right side.

Cutting board heavily marked and stained; replace as often as needed.

Flour on bottom of table, sauce splatter on large white containers; Keep NFC surfaces clean. Inspection was done during prep time.