Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling vents in server aisle.

Basic – Equipment and utensils not properly air-dried – wet nesting

Containers stored on shelf in server aisle

Containers stored on shelf above three compartment sink.

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

Back of warmer for chicken and fries

Outside of mixer head in server aisle. Repeat Violation

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Sanitizer bucket on counter next to fry breading station, 50 ppm. Manager changed the buckets water, 250 ppm. Corrected On-Site

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

Item in reach-in cooler across from cook line grill closest to walk-in cooler door: chicken (47F – Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. Corrective Action Taken

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

Item in warmer across from fryers: chicken (128F – Hot Holding). Manager stated item placed in warmer 15 minutes prior to temperature being taken. Manager voluntarily discarded item.

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

Cutting board on reach-in cooler across from cook line grill stained.