Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

On cart in back prep area, two employee cups and two employee canned drinks are unenclosed. Drinks discarded. Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area

Employee half eaten food items on cart in back prep area near manager office. Food discarded. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee cell phone on counter in drive through area with single service items. Cell phone moved and stored correctly. Corrected On-Site

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor drains below dish machine area.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

In reach in cooler near grill, tongs for raw burgers laying on top of beef. Tongs removed. Corrected On-Site

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

In reach in cooler across from front counter in dining area, multiple containers of ice cream are missing date prepared. Repeat Violation

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

Area around soda nozzles at drink dispenser in dining area. nCabinet below and around trash container near drink dispenser in dining area. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Clean storage pans stored on rack/shelf near dish area.

Basic – Open dumpster lid

Both dumpsters lids are open. Manager asked employee to close. Corrective Action Taken

Basic – Sanitizing solution not free of food debris and visible soil

Clear plastic cup with sanitizing solution next to shake mixer at front counter. Cup removed. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Multiple wiping cloths stored outside of sanitizing buckets near drink dispenser area in dining room. Cloths moved and stored correctly. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee working fryers handled raw chicken product with gloved hands, placed chicken in fryer baskets, and immediately handles fryer basket of reheated french fries without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

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

In steam table near grill in kitchen, two pans of cooked mushrooms 118F. Mushrooms hot holding for more than four hours. Mushrooms discarded. See stop sale. nnTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nIn reach in cooler near grill, chicken breasts 51 F. Chicken placed into service approximately six hours prior. Chicken discarded. See stop sale.

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

On sandwich make line in reach in cooler in kitchen, cut tomatoes 50F. Tomatoes placed into service approximately three hours prior. Tomatoes placed in lower reach in cooler to cool

In reach in cooler near grill, chicken breasts 51 F. Chicken placed into service approximately six hours prior. Chicken discarded. See stop sale. Corrective Action Taken

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

In steam table near grill in kitchen, two pans of cooked mushrooms 118F. Mushrooms hot holding for more than four hours. Mushrooms discarded. See stop sale.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

In back chemical storage area, spray bottle containing chemical cleaner (bleach) is not labeled. Bottle labeled. Corrected On-Site