Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink in foam cup on top of make table at end of cookline.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Bin with personal food on shelf over onions in walk in cooler.

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

Jacket hanging on side of dry storage shelf. Moved. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Male and female employee on cookline with no hair restraint.

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

Shelf over egg cooking station soiled with food debris

Exterior of reach in cooler containing eggs soiled with dust and food debris. nHood filters soiled with grease.

Basic – Open dumpster lid

One lid open on dumpster closest to building.

Basic – Outer openings not protected with self-closing doors

Door near ware wash area not self closing.

Basic – Unclean building components, attachments or fixtures

Floor under cooking equipment soiled with grease

Two tiles soiled with water stains above bread shelf on cookline. nWall in egg station on cookline soiled with food debris.

Basic – Wet mop not stored in a manner to allow the mop to dry

Several mops stored mop head down next to ice machine. Moved during this inspection. Corrected On-Site

Basic – Wood food-contact surface not properly sealed

Board over storage shelf in kitchen not sealed. Manager stated scales are set on top of board to weigh product.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In reach in make table on cookline: French toast mix containing raw shell eggs on shelf over bucket of strawberries. nIn walk in cooler: pan of French toast mix containing raw eggs on shelf over bread

All were moved. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

In reach in make table on cookline: turkey with a date mark of 11/20, discard date 11/26. Employee discarded. Corrective Action Taken Repeat Violation Admin Complaint

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

Yellow American Cheese 51F. Cheese was on top of make table load limit, cook placed inside reach in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Home fries and hash browns on cookline pulled one hour prior have no time mark.

Intermediate – Well water testing report/documentation is not available upon request

Report provided from 10/2022.