WAYNE HEAD'S SOUTHERN KITCHEN

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips at three compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Propane tank turned off no hot water and hand wash sink Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink 75F. Propane was not on.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and interior of cook line fryers. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line grill. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored next to three compartment sink. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then proceeded to handle containers of ready to eat food. Employee stopped and washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of chicken stored over cheese in reach-in cooler next to pass through window. Owner moved cheese to another cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line fryer: boiled egg (45F - Cold Holding). Owner stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. 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. Chicken stored on counter next to cook line fryer. Manager placed proper time mark on item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to back door.

Basic - Dead roaches on premises. Observed one dead roach on reach-in freezer across from three compartment sink. Observed one dead roach on floor next to reach-in freezer. Owner discarded dead roaches. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on reach-in freezer across from three compartment sink.

Basic - Equipment in poor repair. Gasket for reach-in freezer across from three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to entrance door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and front of fryers greasy.

Basic - Vending machine exterior soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, soap or hand washing sign at hand washing sink.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number not posted on side of vehicle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and front of fryers greasy.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers greasy.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies in kitchen near make-table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler on cookline: shredded lettuce (54F - Cold Holding); milk (47F - Cold Holding) Manager stated both were held inside unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler on cookline: shredded lettuce (54F - Cold Holding); milk (47F - Cold Holding) Manager stated both were held inside unit overnight. Stop sale issued.

Basic - Working containers of food removed from original container not identified by common name. Bin of flour in kitchen on prep table missing proper label. Manager added proper label during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers stained. Interior of reach-in cooler across from three compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryers greasy

Intermediate - Handwash sink used for purposes other than handwashing. Observed a phone in the hand wash sink. It was removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed lack of hot water at the hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink over the prep counter top.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed a gap in the hood filter system.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket stored with sanitizer on the prep counter.