Dianne's Old Time Barbeque Improves its Sanitary Rating

Basic - - From inspection on 2017-01-26: Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection on 2017-02-02: Walk-in cooler gasket torn. **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Bowl in home fried on cook line. Cup in brown sugar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid on shelf above grits in corner of kitchen. Manager moved item. **Corrected On-Site** **Repeat Violation**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In walk in cooler.

Basic - Floor soiled/has accumulation of debris. Some build-up inside walk in cooler. Some debris along wall and around ice machine.

Basic - Soil residue/grease build-up on nonfood-contact surface. Under flattop grill area.

Basic - Soiled dry cloth in use. Cloth under steam table in kitchen area.

Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 1 fly in kitchen area. Observed 1 in dinning area.

High Priority - Vermin activity present as evidenced by vermin droppings found. In separate metal storage building. Observed numerous vermin dropping on back right corner.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In wait station area. Employee began cleaning. **Corrective Action Taken**

Basic - Coffee filters not stored in a protected manner to prevent contamination. Employee properly covered the coffee filters. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in serving station and in the kitchen. Employees moved beverages to proper locations. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses on storage racks in serving station.

Basic - Hood soiled with accumulated grease, dust or food debris. . Hood filters on cook line. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Walk in cooler. **Repeat Violation**

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's room out of order, but covered in plastic. The same room has a regular toilet in working order. **Repeat Violation**

Basic - Walk-in cooler floor soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes stored on prep tables and hand wash sink. Employee moved the towels to the proper locations. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2-3 flies in front server area. **Repeat Violation**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw hamburger patties over ready to eat corn bread not all commercially packaged. Employee moved the corn bread. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with single-service items. Bottles of bleach stored over single service gloves in outside storage shed. Employee moved the bleach to proper location. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Three containers of opened pie in reach in cooler not properly date marked. Employee properly dat marked the pies. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade in kitchen.

Basic - Build-up of grease on nonfood-contact surface. Bottom part of fryers behind door.

Basic - Buildup of food debris/soil residue on equipment door handles. Very slight build up on underside of wic door handle.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives stored in container with slight food debris build up in the bottom. Utensils cleaned and placed into new container **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Small make table cooler in server area

Basic - Hood soiled with accumulated grease, dust or food debris. Hood filters on cook line

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave in server area

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.

Basic - Reach-in cooler gasket torn/in disrepair. Walk in cooler and server make table cooler

Basic - Single-service articles improperly stored. Multiple boxes in outside storage shed.

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's room out of order, but covered over with plastic. The same room has a regular toilet in working order.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at 0ppm. Dish washer primed machine. **Corrective Action Taken** **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2-3 flies in dish machine and front server area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs on cook line at 80F. No TPHC paperwork or time on item. Operator indicated discard every 4 hours. Gave TPHC form. Eggs discarded by operator.

Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. Pink build up on splash guard of ice machine Cleaned by employee. **Corrective Action Taken**

No Violations Were Observed

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave in wait station **Warning**At callback: 11/18/15 interior top has food debris

Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler gasket torn **Warning**At callback: 11/18/15 walk in cooler gasket torn

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with no proof of training, hired mid August **Repeat Violation** **Warning**At callback: 11/18/15 manager is in the process of training employee

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf above stove on cook line, employee moved cup **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave in wait station **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over shells across from cook line in kitchen **Repeat Violation** **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler gasket torn **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in wait station, manager added bleach, 50ppm after correction **Corrected On-Site** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 47-55° in walk in cooler, date on pork was 11/9/15 **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork 47-55° in walk in cooler **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, employee pushed tube into sanitizer bucket, 75ppm after correction **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of chicken tenders over containers of fish in walk in cooler, shell eggs over bag of boiled eggs in walk in cooler, cook rearranged walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200plus ppm on cook line, test strip bleaching out, cook made new solution 75ppm after correction **Corrected On-Site** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler, manager voluntarily discarded milk **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. Debris on blade in kitchen area **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with no proof of training, hired mid August **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in bottle in dish area, manager identified and labeled as degreaser **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food storage container/container lid cracked or broken. Cracked lid to fish container in walk in cooler, lid to bulk sugar container in prep area **Warning**At callback: 10/22/15 cracked lids on both containers

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in prep area **Warning**At callback: 10/22/15 no end caps

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In outside dry storage shed **Repeat Violation** **Warning**At callback: 10/22/15 no light shield

Basic - Outer openings not protected with self-closing doors. No self closure on back door from kitchen **Warning**At callback: 10/22/15 no self closure on back door

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb next to prep table with can opener in prep area **Warning**At callback: 10/22/15 vacuum breaker missing

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has been employed for 5 months has no proof of employee training **Warning**At callback: 10/22/15 one employee has no proof of training

Basic - Bowl or other container with no handle used to dispense food. Plastic glass in bulk brown sugar container in prep area, manager removed glass **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food storage container/container lid cracked or broken. Cracked lid to fish container in walk in cooler, lid to bulk sugar container in prep area **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in prep area **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In outside dry storage shed **Repeat Violation** **Warning**

Basic - Outer openings not protected with self-closing doors. No self closure on back door from kitchen **Warning**

High Priority - Container of medicine improperly stored. Bottle of aspirin on shelf next to napkins in wait station, manager moved bottle of aspirin **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sweet potato fries 66° on cook line, discussed Time as a Public Health Control with manager, provided form. burgers 47° chicken 50° in I glass door reach in cooler near cook line, ranch dressing 47° in 2 door make table in wait station **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Manager stated squeeze bottles of ranch dressing is left at table and then re-served to other customers **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked beans 117° on cook line, cook stirred beans 150° after correction **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Container of raw chicken tenders over sliced tomatoes in 1 glass door reach in cooler near cook line, cook moved chicken tenders to walk in freezer **Corrected On-Site** **Warning**

High Priority - Sewage/wastewater backing up through floor drains. Floor drain on cook line backing up, floor drain is in the middle of the cook line between the flat top grill and the hot hold box, manager stated they have been having problems with the drain when the hand sink on the cook line is used. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. burgers 47° chicken 50° in 1 glass door reach in cooler near cook line **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb next to prep table with can opener in prep area **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has been employed for 5 months has no proof of employee training **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in bottle on shelf in ware wash area, manager identified and labeled as pine sol **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Build-up of grease/dust/debris on hood filters. On cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table across from cook line, cook put cup on lower shelf **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Lid on bulk sugar container in kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in outside storage shed, used for single service items, end caps missing over shelf across from cook line **Repeat Violation**

Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in wait station, manager made new solution, 100ppm after correction **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. 1 can of peach slices on shelf next to ice machine

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, cook primed pump, 50ppm after correction **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Flies in kitchen area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 72° manager stated some customers like their cream cheese soft, discussed using microwave or Time as a Public Health Control, manager put in reach in cooler **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Pink mold like substance on ice deflector in ice machine

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles on drink machine in wait station **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in bottle on cook line identified as water, cook labeled as water, blue liquid in bottle in ware wash area identified as degreaser, cook labeled as degreaser **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface. Under fryers on cook line **Repeat Violation**

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of to go boxes in storage shed

Basic - Clean cups/glasses not properly air dried - wet nesting. On shelf in wait station

Basic - Cutting board has cut marks and is no longer cleanable. Black mold like substance on large cutting boards in kitchen prep area **Repeat Violation**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Ceiling around walk in cooler fans, walk in freezer fans

Basic - Hole in ceiling. In kitchen above prep table with cutting boards

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over cook line and in prep area

Basic - Soiled reach-in cooler gaskets. 2 door reach in cooler in wait station

Basic - Walk-in cooler gasket torn/in disrepair.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork 120° in smoker on cook line, corrective action: cook turned up thermostat to bring pork to 165°

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions 75° on cook line, cook stated onions were cooked at 8am, 11:45am when observed, corrective action: cook put in walk in cooler to bring to temperature

High Priority - Raw animal food stored over ready-to-eat food. Partially cooked chicken wings over pork in walk in cooler

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles in wait station

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Chicken wings in walk in cooler

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. At wait station in cheese. Cup in Beans in kitchen.

Basic - Build-up of grease on nonfood-contact surface. Under flattop grill and broiler. **Repeat Violation**

Basic - Ceiling tile in disrepair. Above dry storage area. Next to ware washing area.

Basic - Cutting board has cut marks and is no longer cleanable. Large cutting boards in kitchen on prep table.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer at 0ppm. Corrected to 50ppm **Corrected On-Site**

Basic - Floor cracked, broken or in disrepair. Hole in floor in outside storage unit.

Basic - Food stored in holding unit not covered. Sugar and coffee at wait station.

Basic - Light not functioning. In dish washing area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood under 2 compartment sink next to ware washing area.

Basic - Old labels stuck to food containers after cleaning. Pans on clean storage rack next to kitchen.

High Priority - Vacuum breaker missing at hose bibb. Outside. Back of building next to smoker.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Build-up of grease on nonfood-contact surface. Under flattop grill.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids in soiled pan. Clean dish storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf in kitchen above steam tables.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Under table with can opener.

Basic - Stored food not covered in walk-in cooler. Cooked pork/beef mix.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of dish machine. **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions.

Intermediate - Encrusted material on can opener blade.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef/pork mix in Walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl in potatoes on cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen area **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen area **Corrected On-Site**

Basic - Old labels stuck to clean containers.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen area

Intermediate - Employee used handwash sink as a dump sink. Drink emptied into Handwash sink by dishwasher

Basic - Food stored in holding unit not covered. Food in reach in cooler. **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Biscuits. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of baked beans in walk in cooler. **Corrected On-Site** **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Flour container. **Repeat Violation**

Intermediate - Accumulation of pink black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine at wait station. **Repeat Violation**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flat grill on cookline. **Corrected On-Site** **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 10ppm. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wall behind slicer. **Corrected On-Site** **Repeat Violation**

Basic - Food debris/dust/grease/soil residue on exterior of oven. Under flat top.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**

High Priority - Live flies in kitchen.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets on bread pallets. **Corrected On-Site**

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Poultry in warmer 122 degrees. Raised to 140 degrees. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. Chicken wings in walk in freezer covered.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler at wait station.

Critical - Observed food stored on floor. Soda box. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ready to eat PH TCS food in reach in cooler on cookline. Repeat Violation.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids in storage area. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed buildup of slime on soda machine dispensing nozzles.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Flat grill on cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Basin of dish machine. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates in storage area. Corrected On Site.

Equipment and utensils not properly air-dried. Plastic bins in storage area wet nesting. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Brush and knife in sink. Corrected On Site.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Ladies restroom.

Observed open dumpster lid.

Critical - Observed live flies in kitchen.

Critical - Unlabeled toxic container does not bear identifying label. Corrected On Site.

Critical - Observed food uncovered in reach in cooler. Chicken and comminuter meat. COS.

Critical - Observed food uncovered in walk in cooler. Pork. COS.

Critical - Observed employee drink in prep area.

Observed cracked food service bins.

Observed gasket in disrepair, reach in freezer on cookline.

Observed sanitizer bucket at less than minimum level. COS.

Critical - Observed soil buildup in ice machine.

Observed pans/bins improperly air drying.

Critical - Observed missing vacuum breaker on hose bibb in kitchen.

Critical - Observed hand wash sink in disrepair. Hot water handle not function.

Critical - Sugar container not labeled. COS.

Critical - Observed ready to eat foods without proper date markings. Baked beans, cheese.

Critical - No consumer advisory for raw/undercooked animal products. COS.

Critical - Beans cooling at 46F after 14 hours in walk in cooler.

Critical - Observed undercovered ready to eat foods.

Critical - Observed raw shell eggs stored above ready to eat food, cooked eggs. COS.

Critical - Observed lack of segregation in smoker chicken over pork.

Critical - Observed cooking utensils stored on cloth. Cookline. COS.

Observed in use utensils not designed with a handle, cups in beans.

Observed broken food bin and glasses.

Critical - Dishmachine not clean.

Critical - Observed sanitizer at 0.0 ppm at dish machine. Note: do not use dish machine unable to sanitize at 50-100 ppm.

Critical - Observed soil build up in ice bin.

Observed pans improperly air drying.

Observed pans and utensils stored improperly, not inverted.

Single service items not stored inverted, to go boxes and ice tea jugs.

Observed leaking faucets throughout premises.

Critical - Observed hose bibb in kitchen and hose bibb outside with no vacuum breaker.

Observed open dumpster lid.

Floors under equipment greasy.

Observed missing light shield cover over dishmachine.

Observed personal employee items stored with food.

Critical - Observed unlabeled spray bottles of degreaser and window cleaner. COS.

Critical - Observed unlabeled sanitizer bucket.

No Violations Were Observed

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hot dogs, already cooked mushrooms opened from original package. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 46-48F in walk-in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage cheese 53F in 3 door reach-in cooler. Corrected On Site. Food discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corn 120 hot holding on cookline. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork butts 48-51F in walk-in cooler date marked 11-8. Potatoe salad dated 11-8 at 49F in walk-in cooler. Food Stop saled.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door steel reach-in by wait station maintaining 46-48F

Critical - Thermometers not calibrated according to manufacturer's specifications. Approx 10F low. Corrected On Site.

Observed residue build-up on nonfood-contact surface. Dish area wall.

Observed residue build-up on nonfood-contact surface. Exterior of fryers and section of the grill.

Observed grease accumulated on kitchen floor. By fryers.

Critical - Observed toxic item improperly stored. Flourescent tube lights stored over food/dish shelf.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth solution 200ppm. Corrected On Site.

Critical - Person in charge failed to insure proper cooling.

No Violations Were Observed

Critical - Foods properly cooled

Non-food contact surfaces clean

Floors properly constructed, clean, drained, coved

Critical - Employee training validation

Critical - Presence of insects/rodents. Animals prohibited

Critical - Outer openings protected from insects, rodent proof

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese, opened not date marked.Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potato salad in walk-in cooler not date marked.Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Sausage gravy 118F in steam table.Corrected On Site.

Critical - Observed food being cooled by nonapproved method. Beans in large lidded pot cooling in walk-in cooler 55F. No date mark.Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shell eggs over fish in reach-in cooler Corrected On Site.

Critical - Observed food stored on floor. Box of onion rings in walk-in freezer.Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used as scoop in beans.Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula.Corrected On Site.

Critical - Observed employee improperly washing hands. Less than 20 seconds.Corrected On Site.

Observed employee with no hair restraint. Cook.

Observed equipment in poor repair. Food container lids cracked/broken no longer smooth and easily cleanable.Corrected On Site.

Food-contact surface not smooth and easily cleanable. Re-use of ridged plastic containers.Corrected On Site.

Observed old label residue stuck to food containers after cleaning.

Observed build-up of food debris, dust or dirt on shelving near prep sink.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and grease build-up on fryers and flat top.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Soiled rags on shelf with clean pot. Corrected On Site.

Critical - Hot and cold water not provided at mop sink.

Plumbing system in disrepair. Mop sink does not drain properly.

Observed worn, torn and/or soiled floors/carpeting. Tile broken/in dispair in kitchen.

Observed grease and accumulated under cooking equipment.

Observed wall soiled with accumulated food debris/grease in kitchen.

Critical - No proof of required employee training provided. No original certificates onsite, copies only.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. RACKS IN BBQ PIT IN SERVICE AREA

Observed build-up of food debris on nonfood-contact surface. INSIDE UPRIGHT FREEZER

Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ORIGINAL CERTIFICATES NOW REQUIRED FOR EACH EMPLOYEE

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed employee eating in a food preparation or other restricted area.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES .Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare arm and the establishment has no approved Alternative Operating Procedure.EMPLOYEE HAS GLOVES ON,WHEN MIXING SLAW ARM CONTACTS PRODUCT.Corrected On Site.

Observed grease accumulated on kitchen floor.WIF.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Corrected On Site.

No Violations Were Observed

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Hot food at proper temperatures

Critical - Original container: properly labeled, date marking

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Lighting provided as required. Fixtures shielded

Storage/handling of clean equipment, utensils

Critical - Thermometers, gauges, test kits provided

Wiping cloths clean, used properly, stored

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Electrical wiring - adequate, good repair

Critical - Food protection

Critical - Foods properly cooked/reheated

Critical - Hot food at proper temperatures

Critical - Original container: properly labeled, date marking

Critical - Potentially hazardous food properly thawed

Critical - Thermometers provided and conspicuously placed

No Violations Were Observed

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Emergency light does not function when tested. For reporting purposes only.

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - Handwash sink not accessible for employee use at all times.IGLOO COOLER.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES .

Observed employee with no hair restraint.

Critical - Observed employee with open sores/cuts/burns handling food.FINGER COT USED BUT NOT GLOVES WHEN HANDLEING READY TO EAT FOODS

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.USING BOWL AS A SCOOP .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed reuse of single-service articles.FOIL PANS.

Observed wall soiled with accumulated food debris.

Observed wall soiled with accumulated grease.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.