Basic – Equipment in poor repair

Gaskets of standing reach in cooler near drive thru area

Lid of reach in freezer chest was broken near office area. Repeat Violation

Basic – Floor/ceiling/walls soiled/has accumulation of debris

All floors through establishment

all walls in kitchen area. Repeat Violation

Basic – Food stored on floor

Two bag in box soda by office. Repeat Violation

Basic – Grease on the ground and/or pad around grease receptacle

On bare ground behind building.

Basic – Hole in or other damage to wall

Hole in bathroom wall and window in bathroom.

Basic – No handwashing sign provided at a hand sink used by food employees

At hand wash in kitchen

And bathroom. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior fryer in kitchen

Exterior of all reach in cooler and freezers in establishment

Exterior of fan in kitchen and near drive through next to reach in cooler

Bottom shelf of all tables in establishment

Under side of soda machine around nozzle at drive thru area

All gaskets of all reach in freezers in establishment. Repeat Violation

Basic – Outer openings not protected with self-closing doors

Side door to establishment.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitation bucket reading 0ppm.

Basic – Working containers of food removed from original container not identified by common name

Bulk container of sugar by office was not labeled. Repeat Violation

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee eating on cook line, then continued to do food prep without washing hands.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Approximately 6 flying insects around both drive thru areas. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

raw chicken (60F,162F,64F – Cold Holding); sausage (64F – Cold Holding); raw shrimp (64F – Cold Holding); raw chicken liver (66F – Cold Holding); raw chicken liver (61F – Cold Holding)nStanding reaching cooler in kitchen, per employee doors have been constantly open for approximately 30mins, per operator cooler is working and just needs more Freon, all items move to different reach in cooler. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

shrimp and rice (110F – Hot Holding) in steamwell, kitchen area, per employee shrimp and rice was made one hour prior to temp check

Operator turned up temp of steamwell. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener on table near drive through window

Interior of ice chute in soda machine next to drive thru window. Repeat Violation

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Hot water in bathroom

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test strips. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Both employees on site do not have proof, employees signed report during inspection. Corrected On-Site

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing

Operator ran out of bleach and doesn't have any other sanitizer in establishment.