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

Dust on ceiling tiles and vent in the dry storage area Repeat Violation

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

Cup of water and a open beverage, employee discarded beverages Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Torn gasket on flip top reach in cooler Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils stored in standing water 77F

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

Debris on walk in cooler Fan covers

Basic – Working containers of food removed from original container not identified by common name

Unlabeled container of brown powdery substance, employee labeled container Raw sugar Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Frozen beef stored with seafood, manager properly stored food items Corrected On-Site

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

Butter chunks (59F – Cold Holding)nFood item was stored on top of prep table with seasonings. Spoke with manager about using time as public health control for food safety. nnnscallops (59F – Cold Holding); stuffed peppers (69-70F – Cold Holding); beef (57F – Cold Holding); shredded white cheese (59F – Cold Holding); cooked potato (60F – Cold Holding); pimento cheese (56F – Cold Holding) food items were placed in the reach in cooler at 1:30pm stocked from the walk in cooler. Time is 2:30pm. Manager put food items in the walk in cooler to cool. nn Corrective Action Taken Warning