Keystone Inn (The) Degrades its Sanitary Rating

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.cook line.

Basic - Build-up of grease on nonfood-contact surface.interior of fryers.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Ice buildup in walk-in freezer.floor **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Cook line.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce @48 d.f. Less than 4 hours.Discussed using time as control on some cold buffet items. Placed in reach in to rapid chill.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over French fries in reach in cooler. Moved by employee. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.lights above cook line.

Basic - Build-up of grease on nonfood-contact surface.interior of fryers.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack.large utensils

Basic - Employee personal items stored in or above a food preparation area.keys, cellphone

Basic - Equipment in poor repair.bottom of prep table in kitchen.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Soil residue build-up on nonfood-contact surface.cookline equipment.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese @47d.f.lowered by employee **Corrected On-Site**

Basic - Accumulation of debris inside warewashing machine.

Basic - Build-up of grease/dust/debris on hood filters. (In the cook line area and in the kitchen area)

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

Basic - Food storage container/container lid cracked or broken. (Cracked lids on food containers in the walk-in cooler) **Repeat Violation**

Basic - Food stored in holding unit not covered. (Containers with Tea in filter and coffee in filter not covered - employee covered)

Basic - Hole in or other damage to wall. (Damage to wall just outside the kitchen walk-in cooler. Damage to our side wall between the building and the outside walk-in cooler)

Basic - Interior of microwave soiled with encrusted food debris. (The upper interior surfaces of the cook line microwave is soiled) **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. (Dish racks soiled)

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. (Wet mop heads stored on the floor in the mop sink area) **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. (In the kitchen - employee placed on rack)

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (The interior white panel is soiled) **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (The fan covers in the reach-in cooler near the ice machine are soiled)

Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle in cabinet on the cook line not labeled - employee labeled window cleaner)

Intermediate - Walk-in freezer missing fan guard covers. (Metal fan blades exposed and creates a safety hazard - fan blades are at eye level)

Basic - Food storage container/container lid cracked or broken. Multiple

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Green sanitizer bucket by hand sink

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Throughout. **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Multiple

Basic - Food stored on floor. Oil boxes on floor in dry storage shed

Basic - Interior of microwave soiled with encrusted food debris. Top

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Green sanitizer bucket by hand sink

Basic - Single-service articles improperly stored. Boxes of single service items on floor in dry storage shed.

Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket with dirty water

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Throughout. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 54, cut lettuce 53, cheese 54. All in reach in cooler next to grill.

High Priority - Sewage/wastewater backing up at floor drain. Gray water is at the rim of floor drain in outdoor walk in cooler. Following day callback per Dwayne.

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

Intermediate - Employee used handwash sink as a dump sink. Coffee grounds in hand sink in drink prep area

Intermediate - Encrusted material on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small reach in cooler by grill ambient air temp 53°. Gasket is warped in top corner and doesn't seal completely.

Basic - Fan covers in walk-in coolers have accumulation of dust/debris/mold-like substance. Both coolers **Repeat Violation**

Basic - Gaskets with slimy/mold-like build-up. Walk in and reach in cooler by grill

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in drink prep area

Basic - Nonfood-grade garbage bags used in direct contact to store food. Ribs in walk in

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam cups in dispenser in drink prep area, food contact side of top cup exposed.

Basic - Stored food not covered in walk-in cooler. Potatoes, condensation from cooler dripping on container **Repeat Violation**

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While making sandwich **Corrected On-Site**

High Priority - Live flies in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cheese, walk in cooler **Repeat Violation**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1:08 pm gravy 96° corn 73° in walk in cooler. 1:23 pm gravy 87° corn 71°. Items are in deep plastic containers, covered, and stacked on one another.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onion bag **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Outside walk in **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler by ice machine

Basic - Nonfood-contact equipment in poor repair. Reach in cooler by grill pooling water

Basic - Stored food not covered in walk-in cooler. Hot dogs

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cheese in walk in cooler **Repeat Violation**

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in cooler by grill has air bubbles

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. Hot dogs in walk in cooler

Intermediate - Encrusted material on can opener blade.

Basic - Fan cover in walk-in cooler has accumulation of mold-like substance **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Cheese, walk in cooler **Repeat Violation**

High Priority - Produce with mold-like growth. Two tomatoes **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over ready to eat food **Repeat Violation**

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked chicken at buffet 104-122. Corrective action-chicken replaced, discussed time as public health control with operator

Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in a deep plastic container while cooling. Plant foods **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Plant foods **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer not all products commercially packaged. Raw meat over beef

High Priority - Nonfood-grade containers used for food storage direct contact with food. Vegetables **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Upright unit, server area

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. Unit by grill

Basic - Walk-in cooler shelves soiled with encrusted food debris/mold-like substance

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Above grill

High Priority - Live flies in kitchen. **Repeat Violation**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

High Priority - Shell eggs in use or stored with cracks or broken shells.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drink reach in, server area

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Food-contact surface not smooth and easily cleanable. Bottom of multiple pots corroded

High Priority - Nonfood-grade containers used for food storage direct contact with food. Veggies, walk in

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

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Dust on reach in cooler fan cover, unit in server area

Basic - Build-up of food debris on nonfood-contact surface. Crumbs in reach in cooler gaskets

Intermediate - Handwash sink not accessible for employee use at all times. Thawing fish blocking sink **Repeat Violation**

High Priority - Live flies in kitchen. **Repeat Violation**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ac vent, server area

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

Violation: 18-04-1Observed old labels stuck to food containers after cleaning.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 22-22-1Observed encrusted material on can opener. Repeat Violation.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. under grill

Violation: 23-06-1Observed build-up of dust or dirt on nonfood-contact surface. fan cover in upright reach in

Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. white reach-inRepeat Violation.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Violation: 42-03-1Wet mop not hung to dry.Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beets 121'F on stove. Corrected On Site .burner turned up

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beets 46'F, two containers of rice 45'F, three containers of beans 45'F, fried chicken 46'F. all cooked 8/21

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-inon cookline 50'F. **Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below.

Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.

Critical - Observed food stored in undrained ice. fish

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spoon on water heater

Observed employee with no hair restraint.

Observed old labels stuck to food containers after cleaning.

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

Critical - Observed encrusted material on can opener. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. under grill

Observed build-up of dust or dirt on nonfood-contact surface. fan cover in upright reach in

Observed gaskets with slimy/mold-like build-up. white reach-inRepeat Violation.

Critical - Handwash sink not accessible for employee use at all times. spoons in sink Corrected On Site.

Critical - Observed live flies in kitchen.

Observed attached equipment soiled with accumulated dust/mold-like substance. fan cover in walk-in cooler. HEAVY buildup

Wet mop not hung to dry.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED RIBS,waLKIN cooler.

Critical - Observed encrusted material on can opener.

Observed gaskets with slimy/mold-like build-up.WALKIN COOLER.

Wet mop not hung to dry.

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded cheese, cottage cheese in walk-in cooler. Cottage cheese in walk-in cooler.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Shell eggs over ready to eat foods in walk-in Raw sausage over onions At callback.

Violation: 15-30-1Shelves not non-absorbent, smooth and easily cleanable. Wood shelving needs to be re-sealed.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Knife/buckey in hand sink. Container in handwash sink at callback.

Critical - Wholesome, sound condition

Critical - Wholesome, sound condition

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

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

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

Critical - Hot food at proper temperatures

Critical - Foods properly cooled

Critical - Foods properly cooled

Critical - Foods properly cooled

Critical - Facilities to maintain product temperature

Critical - Potentially hazardous food properly thawed

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Potential for cross-contamination; storage practices; damaged food segregated

Critical - Foods handled with minimum contact

In use food dispensing utensils properly stored

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

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Food contact surfaces designed, constructed, maintained, installed, located

Non-food contact surfaces designed, constructed, maintained, installed, located

Wiping cloths clean, used properly, stored

Non-food contact surfaces clean

Storage/handling of clean equipment, utensils

Single service articles not re-used

Plumbing installed and maintained

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Floors properly constructed, clean, drained, coved

Employee lockers provided and used, clean

Critical - Toxic items properly stored

Critical - Food management certification valid

Critical - Food management certification valid

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded cheese, cottage cheese in walk-in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in walk-in cooler.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RANCH Dressing prepared onsite 46F on buffett. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over ready to eat foods in walk-in

Critical - Observed food stored on floor. Spice buckets. Case of food on floor in freezer. Buckets of food on floor in walk-in cooler.

Observed equipment in poor repair. Melted food container , no longer easily cleanable.

Shelves not non-absorbent, smooth and easily cleanable. Wood shelving needs to be re-sealed.

Critical - Observed accumulation of debris on exterior warewashing machine and associated equipment.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. DISHMACHINE NOT SANITIZING PROPERLY. MUST USE TRIPLE SINK UNTIL REPAIRED

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in front kitchen.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in cooler racks soiled.

Critical - No water system approval reports on-site.

Critical - Observed handwash sink used for purposes other than handwashing. Knife/buckey in hand sink.

Critical - Hand wash sink lacking proper hand drying provisions. Back kitchen.Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. BULK FOODS, SUCH AS RICE, BEANSCorrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. GRAVY 127'F ON STOVE. HOT HOLDING Corrected On Site.Repeat Violation.

Critical - Observed food being cooled by nonapproved method. SOUPS COOLING IN TIGHTLY COVERED CONTAINERS IN WALK-IN COOLER

Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORED ABOVE READY TO EAT FOODS IN WALK-IN COOLER

Critical - Observed food stored on floor. BOX OF POLLOCK IN OUTSIDE WALK-IN COOLER

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN BULK BACON BITS

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. IN BULK RICE, BREADING FLOUR

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. EMPLOYEE CUTTING TOMATOES WITH BARE HANDS Corrected On Site.

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. AMBER

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. Lucans Heating and Air Service arrived during inspection. Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation.

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.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed attached equipment soiled with accumulated dust and mildew, outside walk in fan gusrds.

Critical - Observed buildup of stain in the interior of ice machine.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.

Critical - Observed encrusted, soiled material on slicer, old dried food bits observed.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, toast. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed nonfood-grade containers used for food storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- pudding, key lime pie, parmesan cheese. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed toxic item stored by food, spray sanitizer machine over toaster. Corrected On Site.

Critical - Person in charge mustrequire employees to report symptoms of communicable disease.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - No conspicuously located thermometer in holding unit.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed a gas appliance without proper venting.OPERATING EQUIPMENT UNDER HOOD WITHOUT RUNNING FAN. For reporting purposes only. Corrected On Site.

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

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