Logan’s Roadhouse

Basic – Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic – Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Over the dm

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

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the coffee machine Corrected On-Site

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in the walk in cooler Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on dry storage rack, cell phone on rack holding gravy by the WIC

Basic – Equipment in poor repair. Reach in hot holding unit

Basic – Floor soiled/has accumulation of debris. Walk in cooler freezer

Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop on top of the ice machine Repeat Violation

Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Does not work

Basic – No handwashing sign provided at a hand sink used by food employees. By the meat walk in cooler Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the wic, hot holding unit gaskets , hood filter over the fryer

Basic – Old food stuck to clean dishware/utensils. Observed old food on clean dish ware

Basic – Old labels stuck to food containers after cleaning. Clean dish rack

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Single-service articles improperly stored. All utensils not facing the same direction

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cookline area Repeat Violation

High Priority – 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.dry storage room

High Priority – Dented/rusted cans present. See stop sale. 2 in the dry storage area

High Priority – Employee washed hands with no soap.

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.operator reheated the products Corrective Action Taken

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler Corrected On-Site

Intermediate – Employee applied hand antiseptic in place of washing hands as required. Observed the dish person washing hands in the dump sink, no soap .

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

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate – No soap provided at handwash sink (2). Corrected On-Site

Intermediate – Non-pitting surface rust on food-contact equipment.walk in cooler shelves

Intermediate – Packaged food not labeled as specified by law. Under the coffee station Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Under the dm. Repeat Violation