Perkins Restaurant & Bakery #1132

Basic – Accumulation of debris on exterior of warewashing machine.top of the machine is soiled

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

Basic – Equipment and utensils not properly air-dried – wet nesting. On the dry storage rack

Basic – Equipment in poor repair. Cooler drawers under grills in the kitchen not operable

Basic – Floor soiled/has accumulation of debris. In the kitchen under the equipment (fryers and grills)and the bakery area .

Basic – In-use tongs stored on equipment door handle between uses. On the fryer handle

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over ice machine

Basic – No handwashing sign provided at a hand sink used by food employees.in the ladies room

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in the reach in cooler, Fryer soiled , bun warmer, muffin warmer

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes above lettuce walk in cooler Corrected On-Site

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

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish person handle soiled equipment then grab clean equipment.

High Priority – Presence of insects, rodents, or other pests. Observed at least live 3 rodents come out from under kitchen equipment. Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over onions in the walk in cooler

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns in the walk in cooler Hash Browns(44-45F cold Holding

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 not marked when opened in the reach in cooler Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Employee used the sink as a dump sink

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.

Intermediate – Spray bottle containing toxic substance not labeled. Observed a bottle of chemical not labeled in the mop sink area . Corrected On-Site