Marie Gabrielles

*45Floor, wall, ceiling - Exposed material

seal all stationary equipment to the wall properly, 3 comp sink

*32 Damaged Equipment

replace chipped rubber spatula

*37 Equipment reassembled - protect food contact surf.

provide splash guards on both sides of hand sink and on left side of fryer to prevent splash to clean equipment

*43 Light bulbs, light shields provided

replace broken light under venthood

*19 Water & Plumbing in good repair- per code

fix leaking faucet by brew station

*27 Cooling, heating, and holding capacities. Equipment

cooler needs to be serviced to get better temps

*31 Handwashing lavatory - accessible

dont block hand sink in the kitchen

*32 CIP-Cleanability

clean door gaskets, containers, and seals

*34 Outer door: solid,selfclosing,tightfitting

outer door needs weather stripping

*40 Reuse of single service articles

cannot be used as measuring devices, must have a handle attached

*41 Food Labeling - Bulk Food w/ Card or Sign

large white containers

*42 Dirty nonfood contact surfaces

clean interior of RIC

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

FOUND PINK BIOFILM ON THE INSIDE OF THE ICE MACHINE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN

*02 Cold Hold (41øF/45øF or below)

HAM IS AT 54F

*45 Ceiling easily cleanable and light in color

CLEAN CEILING TILES MISALIGNED TILES

*20 Grease Trap Tickets

Trimble, 03/12/2020 SCHEDULING GREASE CLEANING

*47 Other Violations

SIGN NEEDED STATING: "CURRENT HEALTH REPORT AVAILABLE UPON REQUEST"

*02 Cold Hold (41øF/45øF or below)

see measured observations

*07 Food safe, good condition, unadulterated, and honestly presented

moldy turkey, pink color ingrained in meat

*19 Water & Plumbing in good repair- per code

leaky pipe at dish area

*27 Cooling, heating, and holding capacities. Equipment

equipment not holding temps for deli meats

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute

doors leading to patio, also noted on pest control report

*28 Do not exceed manuf. use by date

mark items used longer than 24 hours (salads, fruits)

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*39 Equip sealed if it is exposed to spillage

leaky faucet, gasket needs replacing

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

missing shield

*45 Floor& wall junctures- coved & sealed

baseboards

*47 Other Violations

health notice needed

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Pastries BY REGISTER MUST BE COVERED TO PROTECT FROM CONTAMINATION- SNEEZE GUARD

*41 Food storage containers, identified with common name of food.

ON SPICES IN NON ORIGINAL CONTAINER, BULK BINS

*03 Food products not maintained at 135øF or above

BURGER PATTIES- 111 DEGREE F PROVIDE WRITTEN PROCEDURES FOR PAR COOKED FOOD ITEMS, PIZZA STATION

*43 Light bulbs, light shields provided

LIGHT SHIELD IN SERVERY COOLER

*24 Food Label- manufacture/packer/distrubtor name

DESSERTS ( COOKIES AND CHEESECAKES) NEED TO HAVE LABELS

*02 Cold Hold (41øF/45øF or below)

PORK 44 DEGREE F, BLUE CHEESE 61 DEGREE F, TUNA SALAD 61 DEGREE F

*31 Handwashing lavatory - used for other purpose

HAND SINK BY SMALL DISHWASAHER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PUT EMPLOYEE ITEMS IN DESIGNATED AREAS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGG OVER RTE PRODUCT IN SERVERY COOLER

*03 Food products not maintained at 135øF or above

CHICKEN 114 DEGREE F RECOMMEND TIME/TEMP LOG FOR SERVING LINE

*02 Cold Hold (41øF/45øF or below)

CHICKEN SALAD 47 DEGREE F RECOMMEND TIME/TEMP LOG FOR SERVING LINE

*10 Clean Sight and Touch

CLEAN ICE MACHINE AND SODA MACHINE

*39 Store equipment & utensils in a clean, dry place

NEED SPLASH GUARD AT HAND SINK IN BACK

*24 Food Label- manufacture/packer/distrubtor name

ENSURE PROPER LABELING ON PREPACKAGED GOODS

*31 No soap at handsink

AT BACK HAND SINK-COS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS INSIDE COOLERS

*41 Food storage containers, identified with common name of food.

LABEL SPICES IN NON ORIGINAL CONTAINER

*43 Light 20 foot : Reach-in cooler

REPLACE

*10 Clean Sight and Touch

EXCESS CONDENSATION, INSIDE COOLER DRAWERS

*02 Cold Hold (41øF/45øF or below)

MUSHROOM NOT HELD IN COLD HOLD, SITTING ON ICE, SPICY CHICKEN 47 DEGREE F

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED FIGS DOWNSTAIRS COOLER

*39 Equipment & utensils cleaned before restocking

DIRTY KNIVES STORED RESTOCKED

*37 Storing the food at least 15 cm (6 inches) above the floor

IN COOLER

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

FOR PAR COOKED ITEMS AND COLD HOLD ITEMS

*03 Food products not maintained at 135øF or above

PAR COOKED ITEMS (CHICKEN 116 DEGREE F, BEEF 106 DEGREE F)- COOKED TO FINISH ONCE ORDER MUST PROVIDE PROCEDURE FOR USING TIME AS PUBLIC HEALTH CONTROL

*39 Equipment in good repair and proper adjustment.

FIX DOOR AT PREP COOLER 2, DOES NOT CLOSE PROPERLY- AMBIENT TEMP 50 DEGREE F

*28 Date marking > 24 hrs,on site,temp 41F

ITEMS PAST 7 DAYS, GRITS 6/12/18

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*18 Rodent bait stations

TRAP IN KITCHEN AREA

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks

*15 Contact RTE Products w/ Bare Hands

RTE BREAD

*14 When to wash hands before donning new gloves

*43 Light 20 foot : Reach-in cooler

IN RIC WITH MEATS

*29 Food thermometers provided and accessible

IN RIC WITH RAW MEATS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW GROUND BEEF OVER RAW FISH IN RIC

*21 RFSM - Not On Site

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED BLACKBERRIES, RASPBERRIES IN COOLER

*14 When to wash hands before donning new gloves

*39 Equipment in good repair and proper adjustment.

STATION RIC NEEDS TO REPAIR GASKETS AMBIENT TEMP 49.8 DEGREE F

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 45.9, RAW CHICKEN 56.3 DEGREE F ON SERVE LINE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN CONTAINER DRINKS IN KITCHEN, DESIGNATE AREA FOR EMPLOYEE ITEMS

*40 Single use articel wrapped or dispensed

AT SELF SERVICE DRINK STATION

*18 Toxic items labeling-non original container

FOR SPRAY BOTTLES

*31 Individual, disposable towels

AT HAND SINK

*29 Sanitizing solutions, testing devices

NEED QUAT TEST STRIPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN CEILING TILES AND LIGHT SHIELD IN DISH ROOM, VENT HOOD IN KITCHEN NEEDS SERVICE

*36 Cloths in-use for wiping between uses stored

*24 Food packaged in a establishment, shall be labeled as specified in law

Food packaged on site should have labeling. Food packaged on site must have label: Common Name Date Packaged (or expiration date) Company Name Address of location packaged List of ingredients

*37 Storing the food at least 15 cm (6 inches) above the floor

Raw onions stored on floor in dry storage area. Corrected on site.

*28 Date marking > 24 hrs,on site,temp 41F

Cut wheels of cheese lacking date marking in lower floor walk in cooler.

*31 Individual, disposable towels

No paper towels observed at any hand wash sink.

*37 Food, utensils & equip under sewer line

Dry storage area on lower level has foods stored under exposed plumbing and conduit.

*02 Cold Hold (41øF/45øF or below)

Cole Slaw held at 55.0°F in lobby service area. If time is used a a control for food safety, written procedures should be in place to ensure foods do not stay out of temperature for more than 4 hours

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored adjacent to other foods on bottom shelf reach in cooler. Please move unpasteurized raw shell eggs to a more segregated place in the cooler. Raw chicken stored above raw beef

*45Outdoor walking/driving areas construction

Outer windows being replaced at time of inspection. Location has no barrier from outside to the kitchen doors. Service line exposed to outdoors, but location was not operating service line.

*39 Equipment-doors, seal hinges adjusted/intact

Doors to reach in cooler not closing properly on main service line.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Icemaker has exposed insulation. Also needs to be repaired such that the internal mechanisms are not exposed.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shrimp stored over microgreens in reach in cooler Raw catfish over other foods in reach in cooler

*31 Individual, disposable towels

Hand wash sink on main service line lacking individual disposable towels.

*45Floor, wall, ceiling - Exposed material

Ceiling tile missing over ice machine.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer bucket tested at less than 100ppm on main service line. Advise employees have test strips available and periodically audit sanitizer buckets to ensure proper concentration maintained