Indulgence Southern Bistro

Basic – Abrasives and detergents not removed during the rinse process. Employee washing then sanitizing, explained to her

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic – Bowl or other container with no handle used to dispense food. In flour

Basic – Dead roaches on premises. One by ice bin, bar area, employee cleaned it Corrected On-Site

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. Open employee drink on shelf above bread, discarded Corrected On-Site

Basic – Equipment in poor repair. Gasket in upright freezer

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area and at bar, mgr placed sign Corrected On-Site Repeat Violation

Basic – Plumbing system in disrepair. One leg missing in mop sink

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright freezer

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above cooked sausage and heavy cream, in upright cooler

Basic – Working containers of food removed from original container not identified by common name. White powder on shelf, employee wrote name on Corrected On-Site Repeat Violation

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Dipping glasses only, explained to her

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw hamburger-open bag on shelf above poppers, upright freezer, raw shelled eggs on shelf above heavy cream, upright cooler, employee rearrange Corrected On-Site

High Priority – Toxic substance/chemical improperly stored. Cleaner above to go lids on shelf by hand sink, prep kitchen, employee moved it Corrected On-Site

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Not washing dishes properly, explaining to her Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Rack on the way, mgr removed it Corrected On-Site Repeat Violation

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area and in cook line, also in bathroom, employee brought some Corrected On-Site Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products.

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. Employees here without employee training Repeat Violation

Intermediate – No soap provided at handwash sink. Hand sink in prep area Repeat Violation