Loading...

Sausage, gravy, and ham in warmers were below 135 less than 4 hours, reheated to 165.

Warmer under coffee pots has a broken handle, and the gasket needs replacing.

Handsink obstructed by dirty pan upon entering and obstructed again when I went to wash the 2nd time. COS Pot moved a 2nd time.

Employee in food prep area wearing a bracelet and rings with stones.

Dishes on vegetable prep sink.

Quat sanitizer test strips not available at time of inspection.

Excess litter on premises, especially outside rear door.

Employee bag stored on food storage shelf.

No Certified Food Safety Manager on staff for greater than 90 days.

Expired mayo and mustard packets. Expired hoagie rolls.

Non food contact surfaces such as make cooler doors, sticky to touch. Food debris on bottom of coolers.

Corners of floors and under equipment not cleaned often enough to prevent debris accumulation.

dirty rags laying on handwash sink and in basin

Thermometer in prep cooler not working.

Wiping clothes on counters, on shelves, etc and not in sanitizer solution.

Ice machine gasket needs replacing. Door handle broken to walk in. Door handle missing to freezer.

Several non food contact surfaces (top of shake machine, top of dessert cooler, all around hot holding unit on line, etc.) covered in grease and grime.

Floors with excessive debris, grease, and dirt especially in corners and under equipment. Wall behind drink machine splattered with syrup.

bleach used in 3 compartment sink is not commercial

hot pads and other linens (towels) used are stained and soiled and in need or replacement

unapproved plastic bags used for food in freezer

no quat test strips for dishwasher

several NFC surfaces such as cabinet shelves in dish room with dust and debris

restroom door needs working self closure to be kept closed

scuttle hole covering in kitchen ceiling missing

walk in cooler floors are worn and rusted so that they are no longer smooth and easily cleanable

PIC is not CFSM and unable to answer questions. New PIC needs to have CFSM training completed by 12/6/11.

No sanitize step available for slicer. All FCS must be sanitized after cleaning.

Strong bleach solution in plastic spray bottle marked Citrus Cleaner. Labeled correctly on site.

back splashes of stainless tables have splash residue and need increased cleaning frequency

excessively marked color coded cutting boards

Unused and broken dishwasher in kitchen.

sandwich beef thawing in Lexan pan on counter (temperature was 33 degrees and product was moved to make cooler)

several areas of floors, walls, and ceiling in disrepair (stained, pitted, torn, etc) making them not easily cleanable and smooth

dirty fan in kitchen

Stew cooling on counter in lidded container less than one hour. Returned to cooker to reheat to 165.

Food employees not wearing hair restraints.

Floors in back room not properly sealed. Area of floors, walls, and ceilings in poor repair.

Bulb in back room not shielded.

single service milk out for service unused, returned to cooler

dishwash racks well worn and in need of replacing

multiple non food contact surfaces with dust build up (i.e. fan in walk in, storage ceiling grate, exit sign, and other NFC surfaces.

Floor in dry storage chipping and peeling.

NFC's such as outside of microwave, ceiling fan, dish drying rack not cleaned often enough to prevent dust accumulation etc.

left side of freezer has condensation build up repeat

flooring in rear especially between mop sink and door in need or repair or replacement, flashing at rear door insufficient repeat

self closure not present or broken on mens' room door repeat