LOYD HAVE MERCY

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First reading 0 ppm. Operator primed machine. New reading 50 ppm Corrected On-Site

High Priority - Live, small flying insects found 1 small flying insect observed

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice reheating for 2 hours and 45 minutes on cook line at 98F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on front counter at 72F for 1h45 minutes. Operator placed in freezer to rapid chill.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice reheating for 2hours and 45 minutes at 98F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line reading 200ppm++. Operator added water. New reading 100 ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Stored outside back door

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Boxes of shortening oil stored on floor by back door, operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest reach in freezer on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven by dish machine area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Tall reach in cooler by fryers Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers in kitchen not labeled

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks stored outside not secured Repeat Violation Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled on cook line Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall around Fryers soiled. Vents in hood soiled Fan covers in walk in cooler prepared Liner under make table soiled Repeat Violation Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler under make table in kitchen Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm. Operator changed solution. Second reading 100 ppm. Corrected On-Site Warning - From follow-up inspection 2026-01-20: Time Extended - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink prep area. Operator refilled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not properly secured in dry storeroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled in prep area. Walk in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near cookline shelves soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Old Food splash on walls throughout kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac N cheese (128F - Hot Holding); mashed potatoes (112F - Hot Holding) - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not properly secured in dry storage area. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above fryers soiled. Reach in freezer gasket soiled. Walk in cooler shelving soiled. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near fryers shelves soiled. - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. In kitchen area Ceilings, walls, vents, equipment, Equipment attachments, behind and underneath equipment soiled. - From follow-up inspection 2024-10-29: Time Extended

High Priority - Galvanized metal in contact with acidic foods. Opened can ketchup stored with product in can, removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened package of raw hamburgers stored over ready to eat vegetables in reach in freezer, corrected by operator Corrected On-Site

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. Opened milk in back reach in cooler unit opened Sunday 10-22-23 not dated, corrected Corrected On-Site

Basic - Food stored in undrained ice. Raw fish and other items in walk in cooler and reach in cooler stored in standing water from draining ice, corrected by operator Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table, rusted surface.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler unit with standing water from broken food storage pan dripping interior.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Triple washed greens stored under unwashed celery in walk in cooler, corrected Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line and prep station.

Basic - Wood food-contact surface not properly sealed. Shelf over prep table in back room with unsealed exposed wood edge.

High Priority - Container of medicine improperly stored. Bottle pink medicine stored in reach in cooler over client items, corrected Corrected On-Site

High Priority - Medicine not labeled properly. Bottle of Pink liquid medicine stored over client items in reach in cooler unit, removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chest freeze with repackaged raw turkey wings stored over ready to eat biscuit dough, upright reach in freezer unit with raw ground beef Pattie's in open case stored over ready to eat cooked frozen vegetables, both corrected Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer in front reach in cooler unit reading 20°, removed.

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. Employee agreement paperwork resent to operator for future compliance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper left corner and right side at the bottom of the deflector, mold like substance in unit. Repeat Violation

Basic - Clean utensils or equipment stored in absorbent wiping cloths .

Basic - Floor tiles missing and/or in disrepair. 2 broken tiles at entrance to side prep room, repairs to be completed within the week.

Basic - Ice bucket/shovel stored directly on top of ice machine between uses. Bucket sent to dish washing, pan put into place.. Tongs stored on handle of oven between uses, corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table with rust and small amounts of food debris.

Basic - Soiled dry wiping cloth in use. Dry soiled wiping cloth on food prep table.

Basic - Standing water in bottom of reach-in-cooler. Clean standing water in bottom of reach in cooler make table, unit was fully flush to wall without proper air flow. Unit wiped out of standing water while inspection was taking place Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat produce items in walk in cooler, corrected Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Bottom wall mounted shelf in prep room with exposed wood sides not sealed.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at 0 ppm chlorine sanitizing, empty sani bucket, changed and at 50 ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork loin stored over raw prepped fish in walk in cooler on wire shelving, corrected. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked on site rice and beans from Saturday not date marked, operator discarded vs correct3d with date stamp Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on ice machine not marked when replacement needed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ceiling of the ice bin on ht rice machine with mold like substance

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Glasses stored directly on wire shelving, no barer between shelving and glass rims, corrected Corrected On-Site

Basic - Employee beverage(s) in a food preparation or other restricted area. One on front wait station and in reach in freezer units, both corrected.

Basic - Floor area(s) covered with standing water. Of walk in cooler

Basic - Floors not constructed to be easily cleanable. Cement exposed, walls soiled near cooks line abandoned back wall, ceiling damage near cooks line, building components, Elcock and water lines need cleaned, ceiling air vent soiled. Repeat Violation

Basic - Food stored on floor. 5 gallon fryer oil stored on floor, corrected

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.82° water holding soiled utensils. Corrected Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Holding unit on cooks line at 44.9 degrees on digital, product themed at under 40° operator place ambient air thermometer in unit Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.bottoms shelving of prep tables, and exterior of equipment soiled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 80° holding scoop used for soufflé, removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. placed in unit at 12noon.carrot casserole prepared on site ; (108-109F); placed back into oven to rapid reheat. (). Rechecked temp after 15 mins at 164° to heating for hot holding. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked red cabbage and meat loaf, both cooked on site no date mark from Saturday the 30th

Basic - Exterior door has a gap at the threshold that opens to the outside. At the top large gap.

Basic - Floors not constructed to be easily cleanable. Two different flooring surfaces in place in prep room area, bare cement and tiles not ground. Wall soiled in prep areA. Building components over hot holding table in need cleaned. Ceiling tiles in needof cleaning and or replaced Repeat Violation** Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat cleaned vegetables in walk in cooler, corrected by manager on duty Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fry cooler observed raw shrimp over onions . Rearranged Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warming lamps at fry station , grease buildup

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling in some areas

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cookline Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container/container lid cracked or broken. Removed and replaced Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Plastic coasting peeling on Preptable at fry station Alto sham glass cracked. Per owner a new alto sham is on back order Corrective Action Taken

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf under prep table where alto sham is located

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal frame over cookline warmer Fan cover in walk in cooler

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outside mop sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Remade to 400 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Honey bbq sauce and mustard sauce over salad cooler Corrected On-Site