Long John Silvers Degrades its Sanitary Rating

Intermediate - Cold holding equipment incapable of 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. Front reachin at 52, however, no PhDs in unit.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw fish to onions

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter

Intermediate - Handwash sink used for purposes other than handwashing. To rinse scoop

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear handsink **Corrected On-Site** **Repeat Violation**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front line

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**

Critical - Observed food stored on floor. box of batter mixCorrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.

Observed equipment in poor repair. interior of ice machine

Critical - Cold water not provided/shut off at mop sink.

Observed leaking faucet at plumbing fixture. hot water at mop sink

Critical - Hand wash sink lacking proper hand drying provisions. drive through Corrected On Site.

Observed heavy buildup ofgrease accumulated on kitchen floor. by fryers

Observed wall soiled with accumulated grease. by fryers

Lights not functioning. dry storage

Observed unnecessary items on the premise.

Critical - No proof of required employee training provided. original certificates required Repeat Violation.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. walkin cooler shelves rusty

Violation: 42-11-1Observed unnecessary items on the premise. Repeat Violation.

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. fish, shrimp, chicken on cookline. manager statedd he did not know when the time was up or would be up.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in walkin cooler at 57

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish, shrimp, chicken 120-130 over cookline

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 129 in steamer

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

Critical - Observed an open & closed beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with ineffective hair restraint. counter server

Food-contact surface not smooth and easily cleanable. several layers of grease saturated cardboard on top of broken fryer, cookline

Observed nonfood-contact equipment in poor repair. walkin cooler shelves rusty

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. under slaw station at front counter

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler shelves

Critical - Hot water not provided/shut off at employee hand wash sink. at counter Repeat Violation.

Observed wall soiled with heavy accumulation of grease on cookline.

Observed unnecessary items on the premise. Repeat Violation.

No copy of latest inspection report.

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

Critical - Food Service Manager not certified after 30 days of employment. gino

Critical - Person in Charge unable to answer basic Food Code questions. did not know hot or cold holding temps, employee health policy, the big 5.

Critical - No 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 required

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 120 Corrected On Site.

Critical - Observed food stored on floor. walkin freezer Corrected On Site.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cabinet under slaw unit

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

Observed unnecessary items on the premise. excessive amount of unused items, clutter in storeroom.Repeat Violation.

Critical - Observed employees food stored with customer food in walkin. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook handled fryer boilout machine & soiled cloth then prepped food

Observed employee with no hair restraint. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Critical - Observed interior of microwave soiled.Repeat Violation.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bulk slaw container

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

Observed residue build-up on nonfood-contact surface. cookline handsink

Observed an excessive amount food debris accumulated on walkin freezer floor under mat and holes in mat completely filled with debris.

Observed walls in disrepair. throughout kitchen Repeat Violation.

Critical - Observed toxic item stored by food. cleaner on soda boxes

Observed unnecessary items on the premise. extreme amount of clutter in storeroom. unused equipment in employee areaRepeat Violation.

Critical - No 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 required

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

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

Observed residue build-up on nonfood-contact surface outside of microwaves.

Critical - Observed bathroom door left open other than during cleaning or maintenance.

Critical - Observed bathroom facility not clean.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Observed food debris accumulated on kitchen floor hard to reach areas.

Observed wall in disrepair by kitchen.

Observed wall soiled with accumulated food debris by trash can.

Observed unnecessary items on the premise back room has old equipment on floor. Repeat Violation.

Critical - Observed obstructed exits, stairs, hallways or egress by boxes and ash.. For reporting purposes only.

No Heimlich maneuver sign posted.

In-use utensil not stored on a clean portion of food preparation or cooking equipment hanging onhandle by fryers.

Observed attached equipment soiled with accumulated dust fan guard walkin

Critical - Observed dead roaches on premises out front under tea machine.

Observed floor and wall junctures not coved by hot water heater.

Observed food debris accumulated on kitchen floor under fryers.

Critical - Observed food stored on floor boxes in freezer.

Critical - Observed interior of microwave soiled both units.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Observed single-service articles improperly stored lids must be inverted.

Critical - Observed uncovered food in holding unit/dry storage area salt in dry storage.

Observed unnecessary items on the premise back store room.

Observed wall in disrepair along side trash can wood rotten and doorway to office.

Critical - Outer openings of establishment cannot be properly sealed when not in operation front door to right has large gap at top.

Wet mop not hung to dry.

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Outside storage area clean, enclosure properly constructed

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

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel