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Walls scuffed, chipped in kitchen and dry storage. Repaint with washable, light colored paint.

Knives stored between counters-sandwich make. Stove on counter or in clean container.

Blue mushroom containers reused to store various food products. PIC is replacing with easily cleanable food containers.

No covered waste receptacles in restrooms used by women-supply cover for feminine product disposal.

Cracked floor tiles throughout kitchen-PIC aware and plans to repair or replace floor.

4 spray bottles of chemicals-no common name. PIC labeled without name to identify.

Food exposed to splash and contamination of walk in cooler-Heavy condensation and hose used to thaw unit. Food items covered but should have been adequately covered or moved prior to working on cooler. Spoke without PIC about new procedures.

Baklava and other desserts on front counter uncovered. PIC covered.

No quat present in spray bottle. PIC re-done bottle.

Ice transfer container not inverted.

Re-using single service containers. Repeat.

Gloves not changed between tasks-employee leaving prep and going into back reach in freezer.

No trash can at back hand wash sink.

Unused equipment (microwave, dicer, slicer) in restaurant. Repeat.

No shield on light in vent hood above fryers.

Gap in wall under front hand wash sink and ceiling tile above 3 comp sink.

Several rusty shelves in walk in cooler.

Dumpster 1 door open.

Repeat. Floor chipped at front service line.

Raw eggs stored beside ready to eat margarine in reach in cooler. Unwashed vegetables beside ready to eat food in reach in cooler. Raw ground beef stored above ready to eat roast in basement walk in cooler. Multiple raw meat items stored above or with foods in walk in freezer. Separate raw animal foods by cook temperatures. Example: Chicken on bottom; Ground/cubed meat next; Fish, eggs, steak, pork next. Separate unwashed vegetables from ready to eat foods.

Equipment, food/non-food contact surfaces and utensils, food contact surfaces of cooking equipment and non-food contacts free of accumulations. Clean non-food contact surfaces outside bulk containers, shelves, inside dessert cabinet and bread box more frequently.

Walk in cooler downstairs with broken condensate line from condenser. Ice bins and ice machine downstairs not provided with air gap to building sewer. Provide air gaps to fix condensate line.

No trash can at hand wash sink.

Cell phone on top of microwave; Jacket and purse stored on drinks and water.

Food employee with fingernail polish. Keep nails short and free of polish.

Bottom gasket in walk in cooler door in poor repair.

Prep tables, prep coolers, outside food containers all have spills and food debris. Waffle irons have batter debris. Clean more thoroughly and frequently.

Debris and grime and spills under shelves and equipment throughout. Clean more thoroughly and frequently.

Light out in walk in freezer. Check ballast or electrical component if light bulbs are constantly blown.

Freezer floor cleaner stored above toppings in walk in cooler. PIC moved to chemical shelf.

Spoon handles in toppings in reach in cooler.

Non food contact surfaces not cleaned often enough. Syrup cart, mop sink, prep table bottoms (3rd repeat), inside of hand wash sinks.

Floors in walk in cooler and freezer with food debris. 3rd repeat. air ducts dusty.

Original CFSM not posted. Informed PIC CFSM certificates can't be shared between two restaurants. CFSM required within 90 days.

Forks on shelf not inverted; Rolled silverware exposing food contact surface.

Fryer spacing not adequate to facilitate cleaning. Repeat.

Nonfood contact surfaces grimy/greasy-outside of equipment -convection oven and containers; White wire shelving in grill area, between fryers: Inside of ovens/stoves. Repeat. Venthood filters grimy/greasy.

Cement floor in outside dry storage. Repeat.

Bulbs at steam table not shielded. Repeat.

Opened fet cheese, smoked sausage, red links, cream, not date marked in coolers/ Opened deli meats and cooked pork chops in freezer not date marked. Verified all less than 7 days and marked with prepared, opened and freeze dates.

Cloths wet on prep tables-store in sanitizer solution between uses. Cloth bucket no sanitizer detected=Refilled by PIC. Use cloths or more buckets and change more frequently.

Repeat. Heavy pitting alum. pots.

Heavy grease buildup grill/fryers/hot holding box. Spills beverage cooler.

Both faucets at 3 comp. sink and hot water faucet at meat sink stripped and not fx. Water is supplied to sink with hose fixture-hot only. Repair.

Repeat. Dumpster not on concrete. Set on gravel.

Repeat. Paper towel dispenser not properly fx-back hand sink-paper towels were available. Paper towel dispensers not working both restrooms. Repair or replace. Heavy grease on wall behind fryers and floor under fryer. Grime and food debris under storage shelves. Cobwebs and debris under shelving bck dry storage. Yellowed ceiling tiles near grill.

Unshielded bulbs fixture missing over prep area.

Thermometers mixxing in prep freezer and walk in cooler.

Pails stacket wet; Ice transfer container not inverted.

Faucet at 3 comp sink leaking.

Wet floor in walk in cooler; Mildew build up on FRP and molding at mop sink; strong sewage odor coming from drains in restroom.

Gaps in ceiling tiles where new syrup lines run; Side door missing weatherstripping.

Chicken salad cooling in large container (>4") with lid on top. chicken salad transferred to shallow pan and moved to top shelf so it can be loosely covered with plastic wrap.

Test strips not provided for quaterinary amonia chemical in 3 comp sink. Manager advised to purchase test strips.

Bottom of coolers, cooler doors, tops of bulk food containers, etc soiled with food debris. Clean equipment more frequently.

No hair restraints on two employees prepping food. COS . PIC instructed to wear restraint at all times during prep.

2 wet wiping cloths on prep tables and no sanitizer (chlorine) detected in bucket. COS. Keep cloths in sanitizer buckets between use and monitor sanitizer concentration or make up bucket prior to food prep.

Boxes single service items (plates, cups) on flour in back room off kitchen. Store 6" off floor in approved area.

Reuse of mayo and pickle containers to store food. Raw meat and seafood-Purchase easily cleanable.

Grease receptacle-heavy grease buildup on lid-clean to prevent attractant for pets.

Walls throughout kitchen scuffed and chipped. Repaint with epoxy paint.

2 sets unshielded flourescent bulbs over back kitchen prep area. Provide bulb tubes.

Ventilation not sufficient in dish room-very humid air and condensation buildup on ceiling tiles. Condensation build up (yellowing) of tiles over pass thrus, in back hall and in mop room from possible lack of ventilation in entire kitchen. Focus on dish room, then check ventilation system in kitchen. Repeat violation.

Drink nozzles and tea nozzles with buildup of grime-waitress stated nozzles are soaked in water at night. Informed PIC to wash, rinse, sanitize or place in dish machine.

Bleach not for commercial use. Informed PIC to purchase commercial bleach through food distributor.

Tongs at dessert bar not longer than container's width too short and some containers missing tongs.

No hand wash signs in rest rooms

Pails stacked wet; Chemicals on floor under 3 comp. sink.

Lids in poor repair; Wash temp gauge on dish machine not functioning.

Cabinet under sink in men's rest room in poor repair-moldy.

No toilet paper in men's restroom

Employee's jacket hanging on dry storage shelf.

Screen door on back door doesn't completely self close.

Chili cooling from prep in deep and covered container in walk in cooler. Repeat.

Ice transfer containers sitting on floor (and not inverted); Pails stacked wet.

Cups stacked too high in dispensers-lip contact surfaces exposed. Repeat.

No trashcan at handwash sink.

Grease receptacle grimy with grease.

Back door doesn't self close.

Employee began to wash hands in 3 comp. sink. COS. Instructed to use hand wash sink.

Containers at 3 comp. sink stacked wet. Allow to air dry.

Employee wiped counter with sanitizer cloth then proceeded to sandwich make station without hand wash and glove change. COS. Instructed to change gloves between tasks.

Dumpster door broken/missing.

Ventilation poor in restrooms-stuffy and humid. Repair.

Plastic containers being wiped with cloth to dry-sent to rewash. Allow to air dry.

Warming cabinets, gaskets walk in coolers-buildup noted. Clean more frequently.

Heavy grease and food debris buildup under fryers/grease buildup on wall FRP panels near fryers and convection ovens/food debris under shelving walk in coolers.

Pans stacked wet --> Allow to air-dry. Recommend additional drying areas - rolling rack.

Cold PH items in prep cooler and grill drawers not held at 41 and below. All items discarded or moved to walk in coolers (held <2 hours).

CFSM certificate expired April 2013. No other certificate holder present. PIC's certificate expired as well. PIC states both scheduled for test.

Several prep coolers, make table not maintaining food temps. Technician contacted. Thermolizer leaking water/Rusted shelves in prep coolers.

Prep tables, cooler gaskets, grill area-heavy debris and grease buildup/ pizza oven-heavy carbon, grease and debris/heavy grease oven vent hood-Clean all more frequently. Pizza oven conveyor and trays must be cleaned more frequently.

Grease buildup walls in prep areas; Debris under shelves in walk in freezer/Mold on walls in dish wash area/ Debris and dust on floors in outside storage-Clean and organize this area/Bar floor-debris under shelving/Vents near dish wash-heavy with dust and grease.

2 live roaches on wall-kitchen prep/shelving area/Rodent dropping and ants outdoor storage. Contact pest control and thoroughly clean.

No observation

scoops laying on top of drink machine grids

Green wire shelving in walk in cooler rusty

Molding missing behind water heater.

Light blown above ice machine

Salad prep table PHF's greater than 41F. Food discarded; Repair cooler.

Beer pitcher stored near sink at bar exposed to splash. Move pitchers.

Reuse single use containers for sauce. Discard single use containers when empty.

Grease trap spilling sewage to ground. Pump tank regularly and contact Health Dept.

Chemical bottle with sauces on top prep table. PIC removed and placed with chemicals.

Panko and sea salt (dry storage room); sauce in walk in cooler and chicken in walk in freezer on floor.

Boxes on floor in dry storage.

Coffee filters not kept in protective bags.

Lids on bulk containers in dry storage and handle on reachin cooler at front of grill area in poor repair; Heavy ice accumulation in reach in and walk in freezers and prep cooler.

Non food contact surfaces greasy/grimy Insides of coolers/freezer; Outsides of containers and fryers and convection oven. Repeat

Lid on dumpster open.

Broken floor tiles around drains in kitchen. Repeat. Vents dusty in rest room.

Items cooling from lunch service found in deep/covered containers in walk in cooler. All less than 2 hours. Moved to shallow pans and ice to rapidly cool. Recommend ice baths for liquid items and sheet pans for dry. Speed rack in walk in cooler recommended for cooling and to provide additional storage.

Back make table not maintaining temps of 41 and below. No PHF's held. Have serviced. Glass display cooler-borderline food temps. Monitor. Recommend logging food temps along with air temperature of coolers. Condensation leak in walk in freezer.

Dish machine not sanitizing. Repeat. PIC called tech for service, instructed to sanitize dishes at 3 comp. sink.

Black bowls stored under drain lines in cabinet under drink station.

Coffee filters not kept in protective bags.

Gloves not changed when leaving grill.

Gasket on reach in dessert cooler in poor repair.

Vent hood filter missing and others with grease build up.

No toilet paper in stall in women's rest room.

Misc. and unused equipment not organized in outside storage building. Repeat.

Make table, dessert prep table not maintaining food items at 41 and below. Make table items were iced and no PHF's in dessert coolers. Instructed PIC to repair as all equipment must be properly fixed.

Urinal-men's rest room not fixed in 3 comp sink drain pipe disconnected/Veg sink leak. Instructed PIC to repair all plumbing problems.

No cove molding in front service area. Repeat.

Employee purse, food and jacket stored on dry storage shelves with sugar and single serve items, Employee food not separated from other food in walk in cooler. Store away from food prep and food and single serve storage areas.

Chest freezer by grill in poor repair (masking tape). Hand wash sink in women's rest room not sealed to wall.

Cold Potentially hazardous foods * (pizza and sandwich toppings) not held at 41f and below at make table-less than 4 hours. Top level items to be discarded every 4 hours until table can maintain temp. Items below moved to walk in cooler. Have table serviced ASAP.

No indirect connection; Pipe and drain cup on food prep sink. PIC states was leaking so sealed. Provide indirect connection as required. Cut pipe at 45 degree angle to minimize splashing. Canned items are drained in prep sink.

Side pick-up window propped open upon arrival. Back door does not completely self-close. Repair.

Pesticides stored in mop room not approved for use in food service establishment. Remove Black Flag Reach spray from facility. Contact pest control operator for abatement of roaches.

Dough tray located under employee drinks. Move dough tray to different locations.

Raw chicken in veggie sink.

Scoop without handle in beans (dry).

Repeat. Forks on shelf stored with handles down.

Aluminum foil lining ovens, stoves and steam table.

Dumpster plug missing on dumpster.

Fruit flies at bar where syrups stored.

Prepared chili stored on bottom shelf next to raw chicken wings in front reach in. Bagged ice stored on top shelf next to packs of raw beef in reach in freezer. Raw bacon stored next to cans of Diet Coke and over sauces and mayo in back reach in. Raw eggs stored with sauces and mayo in back reach in-all rearranged and PIC advised to store raw products below ready to eat. Need additional shelving in back reach in to better separate product.

Prepared chili and opened lunchmeat in front reach in and freezer not date marked. Both verified <7 days ago and marked with prepared date and deli meat discarded.

Bleach water in sani spray bottle too strong. Well over 200ppm. Diluted and PIC instructed to keep concentration at 50-100ppm

Make table required for toppings not working. Toppings temporarily stored in reach in cooler. PIC must repair as to avoid reach in cooler being excessively opened and toppings placed on counter top.

Splash guard missing between hand sink and drink machine. Provide splash guard.

Repeat. No hair restraints worn by 2 food employees in kitchen. COS.

Vegetable prep sink labeled "meat" and PIC stated that is where wings (raw) are cleaned and prepared. Sink sanitized and PIC instructed to use comp of 3 comp sink for raw prep. Single sink to be dedicated for washing of fruits and veg only. COS.

Repeat. Handle broken make table lid.

Repeat. No trash can provided for disposal of paper towels at hand sink

Repeat. Both dumpster doors open and grease receptacle lid open.

Repeat. Broken floor tiles in front of veg. sink. Grime on floors under 3 comp sink-Clean more often. Papers on floor behind hand sink. Keep clear and clean.

Chemical sanitizer in dish machine not operational. Call service technician. Use 3 comp. sink until dish machine is repaired.

ans, tomato, mushrooms not date marked. Date mark all potentially hazardous food when original package is opened or food is cooked. Discard 7 days from date.

3 comp sink soiled with dirty dishes in all 3 compartments. Stored soiled dishes on wash side of sink.

Top of dish machine, bottom of inverted plates, grill, inside of microwave, stainless tabletop soiled with food debris. Clean more frequently.

3 compartment sink not provided with hot water in wash compartment. Repair sink faucet.

Live roaches found in multiple areas of kitchen. Clean all food debris nightly, wash all utensils nightly. clean inside of containers outside of containers and all areas where food debris is present.

Pink mold on ice chute in ice machine-Clean ice more thoroughly.

No clean plate advisory on customer self service salad bar (teachers are allowed refills). PIC informed to post sign.

Cutting board on prep cooler in poor repair.

Sanitizer in 3 comp. sink-manual warewashing not at 200ppm quat. No sanitizer detected and in cloth buckets. Added more sanitizer to sink and instructed PIC to contact service tech to adjust auto-dispensing system.

Deli turkey and potato soup cooling from lunch service found on counter, covered in deep containers 1.5hrs. Potato soup reheated to 165 for dinner service and turkey placed in shallow pan <2" to cool in walk in.

Metal pans stacked wet on drain board of 3 comp. sink. Instructed PIC to loose pyramid stack to allow to air dry.

Self-closure not working on walk in cooler door. Adjust or repair to completely self-close.

Chili cooking in metal pans 4-5" and covered in walk in. Not dropping temperature after 30 minutes. Cooling Stage 2 (less than 6 hrs)-transferred to 2-3 inch pans uncovered on rolling racks to continue cooling rapidly.

Quat >400ppm in buckets. Instructed PIC to dilute with water and call tech to service. Repeat.

Non food contact surfaces with food and debris-Cabinets under drink station in dining room; Area above fry hot holding.

Mop basin cracked; Faucet broken at hand wash sink in coffee station; FRP at mop sink not cleaned often enough. Repeat.

Back door not completely sealed at bottom (light seen); Ceiling tile missing near back door.

Employee at make line observed handling and wrapping 2 prepared burgers with bare hands. COS. Employee instructed to wear food gloves while assembling sandwiches at make line.

Plastic prep containers stacked wet at the 3-comp. sink. Pyramid or loose side stack.

Gloves not changed after placing raw chicken into prep pans at breading table and moving to task at 3 comp. sink. COS. Employee instructed to discard gloves and wash hands.

Repeat. Outside storage building(misc items: boxes, decorations, chemicals) clutters and not neatly stored to clean and inspect for pests. Elevate, store items neatly.

Exposed single service items in outside storage (boxes). Lights not shielded-provide fixture or sleeve.

Bleach not for commercial use-PIC instructed to order bleach.

Scoop handles in salt, bulk rice and baking powder.

Wood plank under bulk rice and flour on shelf near water heater; Lining used on dry storage shelf peeling-Replace with new NSF stainless steel shelving.

Non food contact surfaces grimy/sticky-outside of containers, prep tables and equipment.

Leak under 3-comp sink.

Floors under equipment and area around water heater grimy with food debris.

No observation

No observation

No observation

No observation

No observation

No observation

No observation

MSG, working containers of flour and salt not labeled with common name.

Vegetable sink not fixed (plumbing leak) and turned off. Vegetables not washed or washed elsewhere. Instructed PIC to repair ASAP.

Soy sauce containers re-used for holding raw chicken, cut vegetables, various mixed sauces and spices. Instructed PIC to purchase food containers. Must be smooth and easily cleanable.

Several broken and cracked plastic containers and tubs used for food storage. Replace broken.

Dry storage shelf-melted sugar; sticky and dusty buildup.

Sliced tomatoes, prepared cole slaw, prepared pasta salad-cooling in deep and covered plastic storage containers. Moved to shallow metal prep pans uncovered on top shelf of cooler. Less than 4 hours. COS.

Ventilation poor or not fx both restrooms. Repair

3 cans dented mushroom not separated from other canned food. Instructed PIC to immediately remove or designate dented can shelf on bathroom.

Hydrated hashbrowns not cooling rapidly. Found in large prep containers. Cooled 3 degrees in 1 hour. Instructed PIC to transfer to shallow pans while cooling. Stainless steel.

Metal pans stacked wet at 3 cmp sink. Instructed PIC to pyramid stack on rolling cart prior to stacking in storage.

Potentially hazardous foods <135F. All discarded; If temp. can't be maintained use time as public health control and discard foods after 4 hrs. Label containers with discard times.

Spray bottle cleaners stored on shelf with syrup. PIC moved chemicals to appropriate shelf.

Bowls and saucers not inverted at front prep table; Bleach on floor at 3 comp. sink; Splash guard needed between clean dish drainboard on dish machine and dirty dish drainboard on 3 comp. sink; Ice transfer containers not inverted. Repeat.

Coffee filters not kept protected.

Microwave (in front) not NSF approved.

Leak at chlorine filter in dry storage.

Employee's drink stored with food in reach in freezer; Purse stored in chemical closet in front of restrooms; Jacket on prep table.

Chicken pieces in double layer in tightly covered metal pan in prep cooler, less than 6 hrs-moved to 2 pans to continue cooling to 41 degrees.

No splash guard between fruit and veg. sink-Install to prevent possible contamination from splash.

Both 2 door cooler, 2 prep freezers not functioning. Items moved to Non-NSF approved glass cooler and freezer. Repair or provide new commercial equipment for holding.

Drink cabinet spills (back room), storage cabinet in kitchen grease and debris, Carts in back storage room debris and grime/dust, Hot holding boxes heavy grease and debris buildup, vent hood grease, back freezer has debris.

Repeat. Grease and dust on FRP panels and ceiling above grill. Heavy grease and food debris under grill and fryers. Floor drains have grime buildup.

Lights (1 set) not fixed in side room. dim.

Gaps, missing spot in wall in side room adjacent to convenience store. Weather stripping (bottom) not adequate front dining door-light seen.

Several spray bottles above mop sink-no label or worn labels. Bleach solution stored in container labeled as quat. sanitizer. Bleach solution transferred to new bottle and labeled. PIC instructed to clearly label all chemicals.

Make table has condensation buildup on bottom. Have serviced.

Repeat. Ice buildup from previous leak and heavy debris on bottom of reach in freezers. Clean and defrost.

Dumpster area not sloped to drain-standing water and debris.

Broken floor tile under grill-Replace. Ceiling tiles have dust buildup-back kitchen.

Prepared potentially hazardous salads cooling in deep and covered and stacked plastic containers in freezer. Items found at 50-60 degrees >2hours in to cooling stage. Moved to metal sheet pans on top shelves of freezer to rapidly cool. Instructed PIC to purchase speed or bakers rack. Use this method to cool all prepared salads and sliced tomatoes. COS.

Pans and containers stacked wet on storage shelves and clean dish drain board. Recommend additional room to air dry such as cart.

Display cooler (glass) door not sliding. Condensation drip-walk in.

Grease buildup heavy between back fryers.

Side storage room-white paneled walls chipped and scuffed.

Reuse of ranch dressing container store in house prepared sauces. Purchase durable and easily cleanable cleanable containers for this purpose.

VCT floor tiles worn and stained in some areas. Resurface and wax. (front and under coolers and sinks)

Unshielded recessed lighting in back kitchen-over prep areas. Provide protective shielding to prevent shattering.

Ready to eat foods (such as cool whip, onion rings, bread, pie crust) stored with raw chicken, fish oysters and beef in freezer. Unwashed vegetables stored with washed vegetables and other ready to eat items in make table and reach in cooler. Store all unwashed vegetables separate in refrigeration. Store raw meats by temperature required for cooking.

Person in Charge did not demonstrate or perform duties of a Certified Food Safety Mgr. Mgr must attend a Mgr certification course. Multiple violations noted on inspection report in foodborne illness risk factors. Train all employees on food safety.

Bengal spray fly pesticide stored in cabinet in restaurant. Discontinue use of pesticides labeled for residential use.

Raw chicken thawing in meat sink under standing water. Chicken removed from package, placed in containers and placed under running water.

5 gallon pickle buckets re-used to store brunswick strew-advised PIC to purchase food grade containers (which are easily cleanable) for this purpose.

Heavy grease buildup on partition under fry holder. Clean area more frequently.

Chicken in deep container from previous night in walk in cooler at 54-58F. All discarded and went over proper cooling method with PIC. Instructed to re-train employees-Handouts given.

Chicken N Dumplings cooling in deep container and chicken from previous night-Dumplings cooling <2hrs. Placed on shallow pans in walk in freezer to finish cooling.

Pails/pans stacked wet.

Single serve items in cabinet under drink station in dining area stored under drain lines.

Standing water in chicken in walk in cooler; Air duct dusty near 3 compl sink; Hot holding cabinet near fryer draining water on to floor instead of in drain; Walk in cooler's floor and cabinet at drive thru not cleaned often enough; Cracked floor tiles at fry area. Repeat.

Jackets and purse stored on dry storage shelf with single serve cups and buckets.

Prep cooler in sushi bar not holding food temps of 41 and below-items (PH) discarded or moved to 2nd cooler. Walk in cooler not holding food temps at 41 or below. Ready to eat items discarded and raw moved to reach in cooler. Technician contacted.

White rice not cooled to 41 (from overnight) with in 6 hrs. Rice discarded. Instructed PIC to cool flat on metal sheet pans on speed rack in walk in cooler.

PIC not monitoring cooling, holding temps as required. Multiple repeat violations from last inspection not corrected by PIC.

Employee drinking water from disposable cup with no lid and straw. COS and employee instructed of proper procedure. Repeat.

Hand sink nearest door not convenient for use-in front of swinging door. Leading employees to hand wash in vegetable sink as observed on past inspections. Recommend moving sink or changing door direction for opening.

White rice cooling in 8" plastic covered container in walk in cooler. PIC instructed of rapid cooling methods.

Coolers not maintained to hold proper food temps.

Repeat. Outside food containers sticky. Area under grill heavy grease buildup. Bottom freezer has food debris/spills.

Repeat. Dumpster area heavy trash and debris buildup; boxes, trash, cigarette butts, bed headboard. Keep Clear.

Repeat. Grease buildup on floors and walls under grill. Grime and debris buildup under shelving through out and in sushi bar. Grease on walls in hibatchi areas under grill.

Repeat. Holes in back door screen. Repair so no light is seen.

Several foods in kitchen, walk in cooler and freezer uncovered. PIC instructed to keep foods covered.

Not enough chlorine in buckets-buckets re-done.

Scoop without handle in cheese dip; Scoop handle in chicken; Ice scoop stored on drink station rack.

Ice transfer container not inverted; Pails stacked wet.

Cutting board in poor repair on prep table #2.

No PIC in establishment upon arrival. Approx. 30 min. later PIC arrived, informed him to always designate/train someone as PIC if he had to leave.

Bleach used as sanitizer not for commercial use. Informed PIC to purchase through distributor.

Beef at beginning stage of cooling (140F) in pan covered.

Soy sauces, drinks, food (walk in cooler) on floor.

Wiping cloth bucket <50ppm chlorine.

Plastic bowls and containers used as scoops in walk in cooler; Scoop handles in soy sauce and flour and rice.

Gallons of clorox on floor under 3 comp. sink.

Gloves not changed between tasks-leaving grill area and going in to walk in cooler.

Paper towel lining bottom of containers (wings, noodles).

Floors under equipment and grill grimy w/grease and food debris.

Non food contact surfaces not cleaned often enough-vent hood filters, inside of prep cooler.

Leak under 3 comp sink.

Back door not completely sealed at bottom-light seen.

Quat <100ppm in buckets.

Water leaking under hand wash sink in restroom.

Dusty air duct near rest room.

Employees jacket on top of pizza racks.

Stromboli and calzone in reach in cooler not cool to 41 within 6 hrs. Cool to 70 within 2hrs and 41 within 6 hrs.

Sanitizer buckets concentration below minimum limits. COS.

Spray bottles of chemicals not labeled. Label with common name of chemical.

Bacon bits and croutons on buffet outside of shielding. Install shielding at buffet.

Blender, food processor, hot plate and fryer not approved for food service establishment. Remove equipment. Discontinue use of fryer.

5 gallon strawberry containers re-used to prepare iced tea. Instructed PIC to purchase easily cleanable containers for this purpose (re-usable).

PHFoods on salad bar >41F-it was determined through dialogue with PIC and employee that salad toppings were taken out of walk in cooler and placed on cart and was sitting on cart at room temp before being placed in to salad bar. PHF out >4hrs; Instructed PIC to use time as a public health control and discard at 1:00pm-PIC will further monitor employees to ensure foods have limited time in danger zone during prep by small batches and placing back in to walk in cooler immediately.

Water build up on floor in walk in cooler.

Dishwasher not sanitizing 180F final rinse. Instructed PIC to wash/sanitize in 3 comp. sink until repaired.

Linens laundered off premises at residential home per PIC. Linens must be laundered on site or by commercial linen company.

Dishwasher not maintained in good repair.

Ceiling tiles have dust and grease build up. Clean. Repeat.

Pans and trays stacked wet dish area-allow to air dry. Repeat.

Debris and trash under equipment and shelving front service area.

Raw frozen beef thawing in water at meat sink. No running water partially frozen <41. PIC to thaw submerged in meat sink with running water. COS. Repeat.

Cove molding rubber based-not sticking to wall. Remove and reseal or install tile cove.

Repeat. Employee purse, jackets, food stored on dry storage shelves with bulk foods. Move to designated area.

Feta and mozzarella cheese received above 41F. Cheese sent back on truck and not accepted.

Hair restraint not worn by mgr when preparing pizza. Always wear hair restraint when preparing foods.

Middle compartment (rinse compartment) of 3 compartment sink soiled with food debris and soiled rags.

Quat sanitizer dispenser well over 500ppm-Diluted and PIC instructed to contact technician. Test strips need 10 seconds to register concentration.

Several food employees' wearing bracelets-Keep arms and hands free of jewelry with exception of 1 plain band on finger.

Food employee wiped hands on apron with gloves and then proceeded to rolling burritos without glove change and hand wash. COS.

Trash and debris under McCafe station and drive-thru cabinets.

Light bulb in walk in freezer unshielded.

Ice bin left uncovered and unattended at McCafe; Several bulk foods in walk in freezer not sealed or covered-PIC instructed to keep all foods covered and discuss with staff.

Employee observed using multi-purpose cleaner to wipe dining tables-PIC informed that tables must be sanitized and to use spray bottle with sanitizer and disposable towels or 2-bucket method.

Cleaners stored with single service items-in McCafe area and under McCafe equipment; Stored above drink syrups at back door and above ice in McCafe-PIC removed them and placed in chemical closet.

Employees wearing rings with stones, bracelets, watches and artificial nails. Repeat.

Chlorine in sanitizer buckets >200ppm.

Ice transfer containers not inverted above ice machine.

Coffee filters not kept in plastic sleeves; Single service trays and bowls not inverted.

Employee observed 'double gloving' at grill. Use only pair gloves-don't put blue gloves over clear gloves. Repeat.

Handle missing on burger freezer; fry reach in freezer has ice build up.

Non-food contact surfaces not cleaned often enough-Inside of front reach in coolers with food spills and grime; Cabinet under drink station in dining room wet and grimy.

Brooms stored disorderly in McCafe area.

Employee belongings (cell phone, keys) stored in prep area and with single service items.

Light seen around edges of doors in back walk in freezer, back entrance door and outside dry storage door; Back door doesn't completely self-close. Gaps in ceiling tiles where drink syrups run and at back wall in walk in freezer.

Repeat. Pails stacked wet.

Single service cups not in protective sleeves at register. Repeat.

White shelving chipping under serving area. Repeat. Prep table bottoms rusting and lined with aluminum foil. Repeat.

No trash can at back hand wash sink.

Walls in mop room scuffed and peeling.

Light seen around edges of back door. Repeat.

Container diced deli ham in cold pass thru not date marked. Pans frozen prepared items; taco meat, spaghetti meat, hamburgers in walk in freezer not marked with prepared or opened and freeze dates. All verified refrigerated less than 7 days and marked with appropriate dates.

Dumpster lid open and dumpster full. Consider increased pickup frequency.

Back door doesn't self close

Hens on cold bar on self service buffet-after banquet-being wrapped and stored for reservice; slaw, tomatoes, onions, lettuce, cake slices-All items discarded and PIC instructed not to save unwrapped foods from a self service bar.

Several wet wiping cloths on prep tables upon arrival/No sanitizer detected in sani-bucket. COS by refilling bucket.

Chili serving spoon not stored in product between uses-spoon set to wash and PIC instructed to store in product with notched lids.

Repeat. Floors chipped in mop room. Install durable floor covering-recommend VCT.

Askerisks missing to-go menus; All cooked to order food not askerisked on regular menu. Go back through menus and correct referencing GA Rules/Regs.

Utensils stored in room temp water-Keep in food.

Pails stacked wet on drain board.

Pre-wrapped silverware exposing food contact surfaces.

Employees using only one glove.

reach in freezer with heavy ice build up

Food employee entering kitchen area refilling toppings and yogurt machines no hair restraint.

No covered waste receptacle in women's restroom for feminine product disposal.

Quat sanitizer used undiluted on dining tables. Discarded and PIC agreed to use bleach solution until dilution is practiced/determined. Label was worn off and manuf. needed to be contacted.

Preparing/stuffing wontons on dining table next to customers. Instructed PIC to move process in to kitchen.

Wiping cloth bucket inside kitchen-No sanitizer detected. Refilled bucket and instructed PIC to change more frequently.

No observation

CFSM Certificate note posted-PIC stated that previous CFSM was still with CO. and she still had certification with her and she would inform her that it needs to be posted.

No paper towel in restroom.

No drain plug on dumpster. Repeat.

Glass cleaners stored with olives and over icings on back dry storage. Store away. Moved to chemical storage cabinet.

No observation

Wireshelving in walk in cooler rusting. Resurface or replace.

Employee restroom door propped open. Keep closed.

Dumpster area littered with household waste, trash, pallets, tires from illegal dumping. Recommend keeping door closed and locked. Keep area clear from trash and debris and increase frequency of pickup.

Cove tile molding missing front of mop sink.

Soy sauce containers reused to store tea and bean sprouts. Purchase smooth and easily cleanable food containers. Do not reuse soy containers.

Upright white freezer needs defrosting. Door not forming tight seal. Bungee cord used to hold door closed. Defrost and repair.

Onions (cooked), mushrooms and cheese held at room temperature. No label or procedure provided for time as a public health control. Time procedure provided to manager for items listed above. All items discarded during inspection.

Walls, floors and ceiling of walk in freezer with excessive amounts of frozen condensation. Call refrigeration repair and schedule maintenance/service call. Call Health Dept. when repaired. Clean all condensation from freezer 770-267-1430.

Employee cups without lid/straw, Monster drink stored on prep table/racks. Repeat. PIC instructed to go over proper drinking in prep areas with employees.

Employees meds stored with single service condiments/sauces. PIC removed.

Men's toilet in rest room not clean.

Drains with mildew build up. Broken/missing cove tiles at walk in freezer and by dish machine and broken floor tile. Repeat.

Employee purse, jacket in front server cabinet. Repeat.

Dishwasher not dispensing chemical sanitizer in final rinse. Instructed to use 3 comp. sink until repaired. Tech contacted.

Filter powder for fryers stored on bottom shelf with chemicals/cleaners. Stainless steel polish and orange cleaner stored on shelf above 3 comp. sink. Blue glass cleaner stored on shelf next to red pepper and parmesan cheese packets at front desk. Store ALL chemicals in designated areas.

Pizza boxes stored on shelf touching trash can at front hand sink. Move trash receptacle or install divider.

Make table lids not secure and easily slides onto floor. Repair or replace.

Green wire shelving heavy grease buildup at pizza prep areas. Front beverage storage cooler dusty. Repeat.

Dumpster door open.

Repeat. Heavy dust buildup-ceiling tiles in back kitchen.

Repeat. Light seen back door. Install adequate weather stripping.

Boxes and packages of food stored on bottom of make table with condensation leak-PIC moved to walk in cooler. Keep clear until leak repaired.

Cloth buckets(all) no sanitizer detected. COS by replacing sanitizer in auto dispensing system. Instructed PIC to monitor sanitizer daily.

Repeat. Make table heavy leak (condensation). Soda leak front soda station. Prep freezer not fixed. Repeat. Items stored in walk in. Prep freezer must be repaired for proper work flow in kitchen.

Heavy dust and grease buildup on green wire shelves under pizza prep table.

Faucet leak at 3 comp. sink.

Ceiling at back of pizza oven yellowed and stained. Walls behind pizza cut table and oven grease buildup.

Lights out ladies rest room. Check for leak and possibly replace fixture. PIC states bulbs changed multiple times.

Boxes of chicken tenders and pieces thawing on sink drainboard and shelving at room temperature. All under 41. PIC moved to walk in cooler-thaw submerged under cold running water in meat sink or in walk in cooler.

Pans at 3 comp. sink stacked wet-Allow to air dry on drainboard.

Single service cups at front register not in protective liner or dispenser.

Repeat. Food debris build up green wire shelving in walk in cooler.

Medications stored on shelf above single-service items. Removed and placed on employee shelf.

Styrofoam cup in pepper on front shelf.

Pans stacket wet; Plates not inverted over steam table.

Floors grimy under equipment and greasy under grill area; Floor tile missing under fryers. Repeat.

Employee purses stored with food/equipment. Repeat.

Pizza on wall mounted rack not covered. Advised PIC to place in covered area or cover/store in pizza box to prevent contamination.

Food employees (2) with no hair restraint upon arrival. COS. Advise PIC to wear hair restraint at all times in kitchen.

Fix leaks under 3 comp. sink, hand sink near drive thru and above water heater.

Holes around pipes in wall. Repair holes around all piping in wall near water heater, under sinks in rest room and other locations. Must be durable (not tape) smooth and easily cleanable. Repair hole in brick wall.

Replace or repair weather stripping between front doors so no gaps for insects to enter facility.

Fryer spacing not adequate to clean in between.

Repeat. Sealant at base-wall junctures in restrooms in poor repair. Replace with tile cove molding.

Not enough spacing maintained between fryers to clean. Provide coasters on fryer or barrier between fryers.

Nonfood contact surfaces not cleaned often enough-racks above 3 comp. sink, prep tables, outsides of containers.

Dumpster area littered with food debris. Repeat.

Walls scuffed and chipped at back door; FRP throughout stained with food debris/grime. Repeat.

Rice scoops not stored in rice.

Cooked ribs and wings not cooled to 41 in 6 hours-Discarded. PIC informed of correct methods to cool.

Back hand sink no soap. COS. Keep hand sinks supplied at all times.

Employee (cook) rinsing thermometer in hand sink. COS. Hand sinks to be used for hand wash only.

Quat sanitizer under 200ppm at 3 comp. sink and all cloth buckets. COS by PIC adjusting dispenser. Monitor concentration.

Ribs and wings stacked too high in storage containers in walk in cooler. Cool on racks completely to 41 prior to storage. *recommend cooling log and moving cooling items to back of cooler and not by door.

Rinse aid/detergents on floor in chemical room

Lip contact surfaces on single service cups not protected at registers.

Slaw, tomatoes, cheese, sauce not date marked-all discarded.

Repeat. No thin meat thermometer.

No observation

Scoop without handle in flour. Repeat.

Repeat. Reach in cooler's ambient temp at 60F-no potentially hazardous foods in reach in. Call tech for service. Call office for re-check.

Nonfood contact surfaces greasy and not cleaned often enough-fryers, outside of coolers and prep tables. Repeat.

Drain plug missing on dumpster.

Floors greasy.

Repeat. Floors rusting walk in cooler and freezer. Replace.

Walk in freezer-heavy condensation build up on ceiling near condensers-suspect kitchen ventilation issue. Keep vent fans running at all times or look in to ventilation.

No chlorine sanitizer detected final rinse dish machine. Technician contacted and instructed to use 3 comp. sink until adjusted/repaired.

Water filter leak onto floor. Clean floor regularly of water. Tech contacted.

Spills, food debris-front reach in cooler. Clean more frequently.

Grits cooling from overnight in walk in cooler not cooled to 41degrees in 6 hours-discarded and PIC informed of proper cooling methods.

Grits cooling in deep and covered pan in walk in. Instructed PIC to use ice bath and then transfer to pans no greater than 2 inches to facilitate rapid cooling.

Deli boxes prepared on dirty and clean dish drain boards in kitchen due to lack of space. Drain boards are unapproved areas due to possible cross-contamination. PIC and nutrition director to find prep area for these boxes (100-130 daily) and to present to Health Dept. for approval. Possible cafeteria table prior to childrens service periods OK. Do not use drain boards.

PIC states soiled linens are washed and stored in her private residence. Linens must be laundered on site or if space prohibits laundered by professional service company. wiping cloths

5 gallon strawberry and pickle containers re-used to store spices, tea and flour. Purchase food containers for this purpose.

Meat slicer blade rusted-resurface to be smooth and easily cleanable or replace.

Chipped floor tiles-ice machines (previous) area and dry storage. Repair all broken tiles.

BBQ cooling with lid in prep cooler-Just stared cooling PIC placed in reach in freezer uncovered.

Microwave not NSF approved. Repeat.

Vent hood filters greasy. Repeat.

Cove molding peeling behind server drink station, fryers and seasoning dry storage. Repeat.

Non commercial mixers. Replace with NSF approved units.

Vent hood grease build up over smoker and at fryers.

Floors buildup in dining room. Debris under shelving back maintenance.

Opened hard boiled eggs in walk in, opened hot dogs in walk in freezer not date marked. Verified opened less than 7 days and marked.

No indirect connection at 3 comp sink carriage house.

Spills and debris on floor in walk in freezer. Walls at Carriage House-scuffed and poor repair Main-mop sink room walls at dish machine scuffed/ceiling not cleanable not smooth Carriage House-broken floor tiles under dishwasher/floors stained and need wax at carriage house.

bare hand contact with diced onions for hot dogs. Wear gloves for all ready to eat vegetables/fruit preparations. Use dicer for dicing if concerned about cuts from knives. Onions discarded during inspection.

Foods cooked and frozen are not labeled with a date. Chicken salad not labeled with a date. Chicken strips used for grilled chicken marked with a date <7days Turkey not date marked.

Hand sink blocked by 2 coffee carafes. Moved and PIC instructed to keep hand sink clear at all times.

Quat. sanitizer spray bottle well over 500ppm. PIC instructed to discontinue use for counters and spray dining tables and to use sanitizer dispensed for 3 comp. sink. May use general use bottle labeled as 'sanitizer.'

Drain plug missing

Broken, chipped floor tiles in back storage. Repeat.

Sweater with chips and other self serve items.

Milk stored in reach in cooler >41F. Cooler ambient temp. 44F. Call service technician to repair cooler. Milk discarded during inspection. Store milk in walk in cooler temporarily.

PIC could not correctly answer questions in regards to an employee health policy excluding sick workers and did not have a written policy on site. Policy provided to PIC.

Both dumpster doors open. Keep closed.

Ceiling tiles accumulations humidity, dust above bread ovens. Clean or replace.

Employee health policy missing during inspection. Manager provided health policy and explanation of restrict/exclude and reportable illnesses.

No observation

Chemical bucket concentration too strong. Corrected on site during inspection.

Repeat. VCT flooring cracked and poor repair in front of ice machine. VCT throughout kitchen stained and in need or resurfacing and wax.

Heavy ice buildup in walk in freezer and reach in freezer; Bulk lids on containers broken/cracked.

Vent hood filters dusty.

Back door doesn't completely self close.

Chemical concentration in buckets above maximum limits for quaternary ammonia. Buckets dumped and made from 3 comp. sink concentration. Test concentration of buckets and bottles daily.

Chemical test strips not provided for 3 comp. sink and buckets. Order Quat. strips for sanitizer.

Quat sanitizer less than 200ppm in 3 comp. sink, cloth bucket and spray bottle. COS with PIC. Instructed to contact tech. to readjust dispensing system. Monitor daily.

Ice machine legs rusted from previous leak. Handle missing back glass cooler. Missing right drip cup. Vent hood.

Beer keg coolers, prep cooler bottoms-spills-clean more frequently.

Repeat. Cove molding pulling from wall under 3 door reach in.

Repeat. Gasket pulling from walk in door. Replace.

Repeat. Floors debris under equipment in main kitchen.

3 sets of lights missing fixtures in main kitchen in food area. Replace fixtures or provide bulb shields to prevent shattering.

Live and dead roaches-service kitchen cabinets and chemical closet. Mgmt must work with pest control for a more aggressive treatment. Close kitchen until pests are controlled.

Tray raw bacon stored over RTE croissants in single reach in cooler Opened deli turkey sitting on top of box of raw steaks in back of reach in cooler-Turkey discarded/Raw bacon stored next to box RTE liquid eggs in bottom of back reach in-All items rearranged. Boxes (2) raw sausage patties and links in reach in freezer stored next to RTE pastries and lasagna moved. *Store raw animal, protiens and unwashed fruits and vegetables away from ready to eat items.*

Large gallon container of prepared white gravy cooling in reach in cooler covered. Cooked sausage patties cooling in >6" prep pan in prep cooler. All <2hrs in to cooling process. Transferred patties to sheet pan to top shelf of reach in cooler and white gravy discarded due to lack of cooling space. *Saving of leftovers (hot) or cooling is not allowed due to previous cooling violation and lack of space. Contact Health Dept. once additional cooler space is provided.*

Wiping cloth buckets (3) stored on prep table tops next to and over single-service items and food utensils. Moved to lower shelves.

Prep pans and containers stacked wet on drain board and shelf at 3 comp. sink. Moved to pyramid stack to air dry. Recommend additional cart for drying space or loose side stacking.

Employees eating on prep table (near grills and rice crock) and on cutting boards in back kitchen (in front of walk-ins); Water bottles and drinks stored on dry storage shelf and in dish washing area-Non disposable without lid and straw. Upon entering kitchen employees disposed of food; Informed PIC to re-instruct employees on proper eating and drinking procedures.

Employees observed rinsing utensil at 3 comp. sink without proper washing or sanitizing. Informed PIC to purchase additional spatulas and spoons to accommodate cooks. Cloth used for sushi rice stored in room temp. water. PIC stated cloth washed at veggie sink. PIC instructed to get rid of cloth and discontinue use of cloth in rice due to food contact surface (cloth) not easily cleanable and sanitized.

Bulk rice (at dry storage room) and drink syrup boxes (at back kitchen entrance) not stored 6" off floor. Repeat.

Dishwasher employee without hair restraint.

Wet cloths at grill area not stored in sanitizer. Repeat. Quat in buckets >400ppm.

Rice scoops sitting on prep tables. Repeat Soup scoop in server area.

Chemicals on floor under hand wash sink(server area); Ice bowls not inverted; Bowls, pans stacked wet.

Coffee filters not kept in sleeves.

Gloves not changed when leaving grill and washing at 3 comp. sink; Employee using one glove.

Handle on prep cooler at sushi bar in poor repair. Repeat. Ice build up in walk in freezer.

No quat. test strips-Use chlorine sanitizer and test with strips until quat. strips ordered.

Vent hoods at all hibachi grills with grease build up. Repeat.

Dumpster doors open.

Employees belongings (cell phone at sushi bar, employees' food in prep cooler and dry storage shelf) improperly stored with food and storage for restaurant. Repeat.

Front hand sink held wet wiping cloths and piece of chicken in sink. Keep clear at all times and do not use as pre-scrape/dump sink.

Repeat. No thin meat probe thermometer. Instructed PIC to provide.

Sink, faucets, mirror in men's restroom-splashes and buildup.

Dumpster lid open.

Repeat. Debris, grime, dust under all shelves and equipment and dry storage area. Heavy grease under grill area. Spills and debris on floors. Walk in cooler and walk in freezer.

Drink nozzles with mildew build up-PIC stated nozzles are cleaned twice/week. PIC informed to wash, rinse, sanitize or run through dish machine every 24 hrs-daily. Pans in drawer dirty with food debris from previous 3rd shift-Informed PIC to wash, rinse, sanitize pans every 4 hours. Pans placed at dish machine.

Containers of sugar not labeled.

Cups used as scoops in sugar containers.

Plates and bowls not inverted at prep area-Instructed PIC to use first plate/bowl of each stack and label/mark it with tape and always keep marked plate on top of clean plates until canopy installed. Ice transfer containers not inverted.

Coffee filters not kept in sleeves (bags).

Employee observed replacing one glove.

Several utensils in poor repair

Shelving rusting above 3 comp sink, in walk in cooler and reach in cooler-Repeat; Cabinet where syrups are stored.

Spray rinse nozzle sitting in dirty water-provide hood for nozzle.

Light seen around and under back door.

Ready to eat ham and diced ham stored beside raw steak and country ham. PIC placed items on correct shelf in walk in cooler.

Drink nozzles with mildew/moldy build up. PIC stated nozzles cleaned every other day; informed PIC to wash, rinse, sanitize or run through dish machine every 24 hours.

Wet cloths stored not stored in sanitizer.

Christmas tree box on floor under dry storage racks; Plates at dish machine not inverted.

Coffee filters not kept protected. To Go trays not inverted.

PSI Gauge on dish machine not functioning.

Inside of cabinets with build up of food and grime.

Grease receptacle's lid greasy. Repeat.

Cigarette butts littering grass around back door.

Jacket and purse stored hanging on drink syrup boxes.

Potentially hazardous foods >41F in prep cooler and reach in cooler. PIC discarded all PHF in prep cooler and will use time as public health control for other PHF and discard every 4 hrs until repaired. PIC moved raw foods in reach in to other reach in cooler until repaired.

Drink nozzles sticky-PIC stated nozzles cleaned every 3 days. Informed PIC to wash, rinse, sanitize nozzles or run through dish machine every 24 hours (once a day).

Prep cooler's ambient temp at 44-45F and reach in cooler at 43F. Call service tech to repair. Do not store any PHF in coolers. Call office for re-check of coolers after repaired.

Wash gauge (temp) not at 150F minimum.

Pipe leaking water under dish machine.

Floors have debris/spills-walk in cooler and walk in freezer floors and under shelving. Mildew buildup on walls under dishwasher table. Dust/debris under shelving in commissary.

Repeat. Employee purses/snacks on shelving with syrup boxes. Moved to designated area.

Temperature displays not fixed on both milk boxes. Internal thermometers present. Repair.

Employee lunch and employee food on second shelf in walk in cooler. Stored over food items-store on lowest shelf.

Light out in wash room.

Single service cups on card board box with paper towel lining.

No lid on trash can in women's rest room. Repeat.

No cove molding

PSI gauge on dish machine not at 15-20psi

Ventilation not functioning in rest rooms. Repeat.

Mixed vegetables from previous day cooled in large container with lid on it. Cool all foods in shallow pans, use ice baths for dense items and cut large items s meat in to smaller portions to cool.

Bulk sugar, flour and baking soda not labeled in dry storage.

scoop handle in baking soda.

Forks and spoons not inverted above veggie sink.

Potentially hazardous foods in prep coolers >41F. All Discarded; Use time for next 24Hrs and discard after 4Hrs. Tech called for repair-Don't use until repaired. Call office once repaired for re-check of coolers before use; If not completed/repaired within 24Hrs, then restaurant risk closure due to inadequate cold holding.

Both prep coolers in poor repair-ambient temperature of one at 65F and other 45F.

Thermometers not in prep coolers.

Quat sanitizer >400ppm.

Weatherstripping missing at drive thru window.

Top level of make/prep table (both sides) not maintaining PH food temps of 41 or below-discarded and PIC instructed to discard top level every 4 hrs. until repaired.

Make tables not fixed properly.

Single use bowls/plates stored on wire shelf outside of original protective packaging. Store single use items in original packaging (except for plates on top of shielding and above stove that are stored inverted)

White gravy (covered storage container after ice bath) and rotisserie chicken whole in reach in cooler cooling not using rapid methods. Less than 2 hours-PIC transferred to shallow pans uncovered on top shelf of reach in.

Splash guards missing on both sides of server hand sink next to single service items (cups and filters)-Replace guards.

Reuse of BBQ sauce containers to store sauce prepared on site. Reuse of 5-gallon food container to store dry mix. Purchase dedicated food containers for this purpose.

Repeat. Fryer spacing not correct: Provide castors on fryers to be easily moveable or seal fryers together.

Repeat. Grease buildup between fryers and on grease trap under 3 comp sink.

No vacuum breaker on hose at pre-rinse sink-below flood rim. Install breaker between fixture and hose.

Floors dust and debris under equipment and shelving/heavy grease buildup on floors under fryers.

ss trays not inverted at serving line

paper liners in drawers

Single serve cups on table in cafeteria food contact (lip) exposed.

No drain plug on dumpster #3

Ceiling tiles throughout need cleaning.

Sliced tomatoes found in deep and covered prep pans stacked in make table <4hrs. PIC discarded since close to time limit. Advised PIC to cool sliced, diced tomatoes in shallow pans in walk in cooler until cooled to 41. Recommend updating in house procedures.

Kitchen hand sink not supplied with water of proper temp. Water scalding. PIC states cold water connection broken. Connection cold only to allow a 15 second hand wash. Instructed PIC to repair ASAP

Dumpster lid open. Repeat.

Heavy grease buildup-ceiling tiles near fryers. Trash under drive thru cabinet.

Ventilation not properly fixed:heavy smoke/grease in air. PIC states servicing company on call to come back out.

Employee observed rinsing wiping cloths and fryer part in back hand sink. Advised PIC that hand sinks are to be used for hand washing only and employee to be informed.

No observation