No existing written employee health policy nor was PIC able to discuss existing employee health policy.

Papertowel holder at veggie sink. PIC stated that employees washed hands in veggie sink when veggies not being washed in it.

& days date marking not being done.

No sneeze shields used on buffet set up. Plates inverted or under sneeze shield.

post sign in BA and at hand sink and trashcan.

Clean grease under grill.

Clean floor under hood area.

Clean hood.

Cooling methods may be documented improperly. Asked manager to call when she returned. Discussed how labels should be filled in.

Replace ceiling tiles w/ vinyl coated tiles. Clean dust off of equipment

Wear hair restraints when prepping food. Wear disposible gloves over cutting glove.

Clean grease off friers and under heat lamps.

NO bare hand contact allowed w/ RTEF.

Date mark 7 days

Cool foods down to 41F before serving.

Fingernails too long. Too much jewelry. Visors w/o hair nets are not ok.

Trash can and hand wash sign needed at back sink.

Improper cooling methods used.

Clean dust off of ceilings/hood. Floors-bring up to code.

Buttermilk dated Feb. 15

Thermometer only read to 50 degrees. Obtain on to monitor cooler stored foods at less than 41 degrees.

No test strips were available for sanitizer.

Don't tightly wrap ro cover food before it has cooled to 41F. Document cooling time/temp.

Employees were changing gloves but not washing hands. Employees were changing tasks but not changing gloves.

Cold foods not kept at 41F or less.

Foods not kept at 135F or above. Foods not cooled to 41F w/in 6 hrs. Ham was baked the day before, set out at room temp to cool and then placed in cooler overnight. The next day it was at 51F.

PIC did not perform duties of educating employees on correct cooling practices or on cold/hot holding temps. PIC could not answer questions regarding proper temps.

7 days date marking not observed. None of the foods in the cooler were date marked. Ham (2), potat salad, etc.

Expired foods (half/half exp in november) was in the fridge next to "good" food. Burger patties were in cooler at 53F to be taken home and fed to dog but not labeled as "employee food or waste or discard".

Cooling methods- items left to cool at room temp are not cooled properly i.e. ice bath, shallow pans, ice paddle, etc.

Raw meat (livers) in the veggie sink.

Score not posted.

Floors not up to code. Dumpster not closed. Sticky shelf paper not removed.

Date mark 7 days date. The 7 days includes the day food made/opened.

Discard exp food. Milk exp and deli meats exp due to date marking and keeping for 10 days vs 7.

Get calcium hardness test strips. This property is on a well.

Bring floors to code. Replace broken linoleum tiles in dish washer area and fix floors in storage room.

Dirty Handwash sink

Dirty dishes on clean side of ware washing sink, unclean items mixed with clean

Dirty pans in vegetable wash sink

Wet stacked clean pans

2 knifes had broken tips, damaged edges

Dumpster left open, food and trash on ground

Do not store ice scoop on top of ice machine

Keep food off floor in freezer

Replace broken ice scoop

Clean dumpster & grease trap area.

Dirty floors, walls, ceilings

Dirty Vents

Chips placed on serving tray with bare hands

Dirty dishes piled in and around sink.

Date mark all PHF kept more than 24 hours.

Damaged ceiling tiles in kitchen, repairs needed to floor and walls in places.

Clean shelves under coke machine.

Water hardness test strips needed

Repair wall in storage room and broom closet, replace moldy ceiling tiles. No dry sweeping.

Dented cans in dry storage.

Wooden shelves need painting or replacing

Handles broken on all milk cooler doors.

get test strips

Keep hand was sink clean and available. Store sanitizer elsewhere.

Keep all drinks and food in storage 6 inches above floor.

Can drinks stored on floor

Coving needed in kitchen

Need shield on bare lightbulbs in cooler, dry storage

Discard/separate exp foods. Label "do not use" Exp o.j.

Clean sides of equipment.

Clean grease above friers and hood shelf.

The door does not close all the way due to construction issues. This allows flies to enter the establishment. Repair door!!! Flies seen.

Roast beef in walk in was prepped at 9:10am at 1:45 pm it was still 44F due to overfilling of container, tight seran wrap on top and lid on top of wrap. Prep stat temps were out due to use of cardboard trays and papaer dividers.

ALL employees when handling food should wear a hair net or hat.

Store wiping cloths in sanitizer between uses.

Food stored uncovered in freezer