Food (whole pork butts) were not reheated to 165 degrees F. CDI Reheat to 165 degrees F.

Sanitizer bottles were found hanging over the splash guard of the food prep sink.

Splash guards were not smooth and easily cleanable

The shelves and liner for shelves were soiled.

The floor in the smoke house was not smooth and easily cleanable.

Clean the inside of slush puppy machine.

Separate poisonous toxic chemicals (RAID and SANITIZERS) from bread. (CDI)Raid removed and others separated from bread.

Mashed potatoes were not cooled to 70 degrees F.with-in 2 hours.Reheated to 165degrees F. and placed in an ice bath.

In-use utensils (scoops) stored with handles in contact with food product.

No observation

Filter at steamer is heavily soiled. Clean and replace the filter. A log of filter replacement must be kept on file in the facility.

Provide a catch basin under right side of hood filter system to catch moisture released from the steamer.

Single-use articles were being reused. Discard after food in container is used.

Floor,tiles in front of ice machine were missing.

Provide self-closer on rear door.

Pans were stored on "for use" rack and were soiled inside. CDI-placed at 3-compartment sink to wash.

Boxes and bags of refuse were found underneath the dumpster.

An employee was observed touching ready-to-eat food with bare hands.

The soap dispenser was not available at the rear hand wash sink. Provide soap at all hand wash sinks.

Pizza pans had excessive carbon build-up

A self-closing device was missing from the toilet room door.

Tighten the self-closing device on the side door to allow it to close properly without gaps.

Thermometer not provided inside walk-in cooler.

On-site sewage system surfacing at time of inspection. Repair permit is available at Health Department. System must be repaired by a State Certified septic installer.

Food items were stored at temperature >41 degrees F. (CDI) by discarding.

The inside of the ice machine was soiled. The soda nozzle sprayer was soiled.

Patrons were smoking inside facility with no sign posted. (CDI)-by posting sign,-"NO ONE UNDER 18 ALLOWED"

Scoops inside ragu sauce and inside chili did not have handles.

The cooler was operating at 45 degrees F.

The self-closers on toilet room doors were not operating to self-close the door.

Meatloaf was found at 72 degrees F., Mashed potatoes were found at 68 degrees F., Raw bacon was found at 71 degrees F., and Raw chicken was found at 48 degrees F. Corrected during inspection by discarding. According to procedure discard food when removed from buffet.

Paper towels were missing from the kitchen hand-wash sink.

The 3-compartment sink was registering O ppm of quaternary Ammonia sanitizer. Corrected during inspection.

The ice scoop was stored in the continuous dispensing bulk ice machine. Store ice scoop in sanitized container.

Ice build-up was found on walk-in freezer pipe.

Sausage Gravy on hot bar found at 121.2 degrees F. Scrambled eggs on hot bar found at 129.1 degrees F. Food discarded and equipment adjusted to a higher setting.

Hand washing sign not posted at hand wash sink in kitchen or restroom. Post signs at all hand wash sinks used by employees.

Single service items were stored on the floor of the storage building - must provide six inches of clearance from the floor.

Wiping cloths not stored in sanitizer solution. Store all cloths in Sanitizer solution between use.

Hand washing posters must be posted at all hand wash sinks used by employees.

Ice scoop found placed on top of ice machine at time of inspection. Keep ice scoop in clean protected location to prevent contamination.

Dish machine operating at 143.7 degrees F. Wash and rinse gauges broken on machine. Ensure wash temp. of >180 degrees F is met for heat sanitizer. Use 3-compartment sink to wash, rinse and sanitize dishes until machine is fixed.

Fan grate in walk-in cooler with excessive dust build-up. Clean fan grate regularly to prevent contamination.

Emergency door at rear of kitchen needs gasket. Replace to prevent pests.

Rolls for bread pudding found in 5 gallon containers uncovered under prep table. Cut tomatoes in reach-in cooler not covered.

Ham Salad in walk-in cooler prepared on 3-3-08 not labeled with date mark. Labeled with date at time of inspection.

BBQ Sauce stored in container labeled "Dish washing Compound." Sauce discarded at time of inspection.

Raw chicken in walk-in cooler stored over open container of Romaine Lettuce. Lettuce moved to top shelf at time of inspection.

Table mounted can opener heavily soiled with food debris. Can opener clean: ie, washed, rinsed, and sanitized during inspection

Seal the gaps around the rear door to prevent the entry of pests.

Excessive condensation build up in walk-in freezer near door and at freezer unit also.

Food contact surfaces were soiled (pans with grease accumulation on shelf) Corrective Action - Pans were rewashed and santitized.

Single use bags used for to-go orders were soiled. Corrective Action - Discarded

Dumpster and Grease bins left open between uses.

Cleaned equipment and utensils stored in an area exposed to splash. Corrective Action: removed from soiled cart and rewashed/sanitized.

Drainboards and utensil racks were not large enough to store soiled utensils prior to cleaning. Stored on in-use trash can.

No observation

Pans were stored on shelves with dark crusted debris inside them. Soak and prescrape all pans with crusted food debris prior to washing.

Dented can goods were stored with other can goods.

Lexan pans were stacked wet. Allow them to air-dry first.

Ice build-up was found on pipes inside the walk-in cooler.

Chemical sanitizer strength too high and in hot water. Corrected during inspection.

Hair restraints must be worn by all staff handling food.

Leak at veggie sink

Seal the gaps underneath the rear door. Replace the knob for the rear door.

An employee was observed chewing gum while preparing food.

The mixing bowl was soiled.

Replace missing light shield.

Person-in-charge did not take steps to correct temperature problems noted on maintenance record to ensure food safety and equipment operating ability.

All pans were stained, scarred,or had food accumulations inside them. Soak pans before washing to clean properly and discard pans that heavy stains cannot be removed or scored.

Food items in the freezer were not frozen. Treat these items like refrigerated foods by date marking with thawing date. Only items received after freezer is operating at zero degrees F. or below can be treated as frozen food.

pans were stacked wet. Allow them to air-dry prior to stacking them.

Lids for pizza pans were cracked and chipping. Discard all broken lids.

Pans were found with encrusted grease deposits and other food accumulations.

The rear door did not self-close tightly. Repair the self-closing device.

Cutting board at ice cream topping station heavily scarred. Replace all cutting boards that are heavily scarred or discolored.

Floor surface damaged around grill and fryers. Floors must be smooth, durable and easily cleanable.

Inspection report not posted at time of inspection.

Pans and containers stacked wet after washing and sanitizing.

Water pooling on floor around walk in cooler.

Dumpster not on a nonabsorbant surface.

Dirty dishes stacked on bulk food dispenser with sugar,cinnamon and cinntwists. Container lids washed, rinsed and sanitized during inspection.

Dust accumulation on fan grate in walk-in cooler. Clean grate to prevent food contamination.

Improper hand washing procedure. Employee did not use soap and wash hands for 20 seconds in hand wash sink ONLY. CA:Correct during inspection by rewashing hands.

Raw eggs stored over tomatoes. Cooked ground beef stored next to raw chicken.

Potentially hazardous foods were not reheated to 165 degrees F. CA: Foods temped and reheated to 165 degrees F.

Person-in-charge did not demonstrate knowledge of food safety.

Ready-to-eat Potentially hazardous food is not date marked.

Thermometer in small reach-in not accurate, and stem thermometer were not accurate.

Permit and inspection report were not posted between 5'and 7' in an area where it can be read at a distance of 1'

Single use bags and single use sour cream containers reused.

Non-stick pans were scoured and scratched.

Cooked Chicken and cooked beef were greater than 41 degrees F. (being held in make table)-(CDI) by discarding.

The make table was operating above 41 degrees F.

Remove unnecessary equipment (outside grills) or provide a screened-in smokehouse if equipment will be used.*Please contact for smokehouse requirements.

An employee was observed touching ready to eat food with bare hands.(CDI) Wearing gloves after hand wash.

Salad bowls were not smooth and easily cleanable.

The ice scoop was stored in a soiled container.

Test Strips for quaternary ammonia test strips were provided but quaternary ammonia sanitizer was not present. Bleach was present inside the facility but no chlorine test strips were available

Small flies (what appears to be fruit flies) were observed around the 3 compartment sink.

Provide towels at hand sink.(CDI)by replacing towels.

Waffle iron must be washed, rinsed,sanitized with quat solution daily.

RTE boiled eggs must be left in date marked original packages. *COS-by discarding. Label waffle mix.

Expired cream cheese dated 3/17/08. *COS by discarding.

Clean broken glass from dumpster area.

No bare hand contact with ready to eat foods (pre-cooked, cheese for pizzas). Corrected during inspection by using gloves.

Sauce cannot be heated or reheated in crock pot. Corrected during inspection by heating sauce on burner to 165 degrees F.

Medicines may not be stored on top of freezer in food prep area. Unnecessary meds may not be kept in FSE. Corrected during inspection by moving to front storage closet.

Bread may not be stored in garbage bags-use only food grade packaging & containers.

Veg sink may not be used for storage of clean or dirty glasses.

Large mixing bowls dented, needs to be retined to be easily cleanable.

Top of oven needs cleaning. Do not store utensils on uncleaned surface.