Basic – Ceiling tile missing

Over ice machine.

Basic – Equipment in poor repair

Interior of brown warming unit in prep area cracked, insulation exposed. Repeat Violation

Basic – Floor area(s) covered with standing water

Standing water on floor by ice machine and in dry storage room.

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees

Missing at both handwash sinks. Repeat Violation

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

Multiple reach-in cooler gaskets soiled

Hood filters over flattop have build up.

Basic – Open dumpster lid

One lid open on dumpster

Grease receptacle lid open.

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

Interior of both four door reach-in coolers have standin water and food debris in bottom

Interior of ice machine has black mold-like substance above deflector plate. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

At drink station near office, coffee filters out with no protection

At drink stations, styrofoam cups in sleeve dispensers with no covers.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

In walk-in cooler, case of unwashed tomatoes stored on top shelf above ready to eat foods.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Employee on cook line cracked shell eggs, changed gloves but did not wash hands before handling plates and utensils.

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

In top section of reach-in cooler at cook line, cut lettuce (50F – Cold Holding); cheese (51F – Cold Holding); hash browns (47F – Cold Holding); ham (46/47F – Cold Holding); cut tomato (48F – Cold Holding). All items placed in service 3 hours prior. Operator moved all items to walk-in cooler. All items still above 43f after 30 minutes, moved to walk-in freezer. Corrective Action Taken Warning

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

At cook line, time not marked for shell eggs. Operator stated egg just placed out. Employee marked time. Corrected On-Site Repeat Violation Admin Complaint

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

In reach-in cooler close to office, milk opened yesterday not dated. Manager dated. Corrected On-Site

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

Three employees present hired less than 60 days, no proof of employee responsibilities.

Intermediate – Records/documents for required employee training do not contain all of the required information

Multiple certificates missing training dates

Also, one employee present with expired certificate.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Handwash sink across from office, hot water handle not working properly.