PDQ

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants, then wear gloves to continue working in fryer station, without washing hands first. Manager educated employee , gloves discarded, employee washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prep or portioned today. cut lettuce (50F - Cold Holding), per employee food held for two hours, observed lettuces stored above the rim line. Employee removed food out of temperature and stored inside cooling drawer for a quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - customer self service area, two soda nozzles from large machines. Employee cleaned and sanitized Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - -Two ceiling tiles in service area. -3 ceiling tiles in front of walk in cooler. -4 ceiling tiles above dishwasher area.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from open can while frying fries.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food, inside lower cooler in front counter. Food removed by employee. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- AC vent and floor. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two bottles of water on shelf, inside walk in cooler. Employee placed on employees container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At fryer station Employee handled raw chicken , drops chicken into fryer , changed gloves then, drops fried chicken into hot holding unit without washing hands. Educated manager on proper handwashing procedures . Manager instructed employee to wash hands and change gloves . Employee complied. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen preparation area bottle of windex stored on top container of chicken batter flour. Operator removed and stored away from food. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee beverage on prep table. Operator removed and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line Flip top lower 2 draw cooler -Employee lunch bag stored on top bottle of mayonnaise. Manager moved and stored in designated area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with food debris. Repeat Violation

Basic - Ice buildup in walk-in freezer around fan and on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cook line flip top lower cooler gaskets soiled. 2. Low boy 2 door cooler opposite fryer station gaskets and interior soiled. Manager scheduled cleaning for the night shift. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phones , then placed gloves and proceed to work with ready to eat chicken tenders. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by to go window service. Employee cleaned and sanitized Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Old food residues inside walk in freezer floor. Employee cleaned. Corrected On-Site

Intermediate - No type of measuring device available (heat strips / heat thermometer) for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Cardboard used to line food-contact shelf inside low boy freezer in fry station. Operator removed card board. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags/ purses stored on shelf with cases of oreo cookie pieces in dry storage area. Manager moved bags/ purses. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees in cook line and prep area. Manager provided signs. Corrected On-Site

Basic - Some Ice buildup on floor and on cooling fan inside walk-in freezer Repeat Violation

Basic - Stored food not covered. Sugar container not covered in dry storage area. Operator covered Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200ppm quaternary. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Garlic butter at front counter held less than 4 hours at room temperature but has a time expiration for Saturday September 21st .Corporate chart shows when Garlic butter is held at room temperature it should be held up to 4 hours. Manager corrected expiration label during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored on top container of fryer oil in kitchen. Operator moved bottle and stored away correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator installed during inspection. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperature for cooked chicken tenders which are breaded and then deep fried in cook line. Educate cook on proper cooking temperature for chicken tenders. Emailed cooking temperature flier.

Intermediate - No measuring device available (heat strips / heat thermometer) for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in kitchen. Operator labeled bottle sanitizer Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on shelf above single service straws in dry storage area. Operator moved backpack Corrected On-Site

Basic - Ice buildup on floor and on cooling fan unit inside walk-in freezer. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Operator wearing one glove while preparing salad and holding the bowl with the other hand. Told operator to put gloves on. Operator put gloves on Corrective Action Taken

Intermediate - No type measuring device ( heat strips / heat thermometer)available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in preparation station. Operator moved drink to office. Corrected On-Site

Basic - Food storage container lid for time/temperature control for safety food not cleaned after being emptied prior to refilling. Lid covering raw chicken inside walking cooler soiled with food residue. Operator changed lid Corrected On-Site

Basic - Food storage container/container lid cracked or broken in ware washing area. Operator discarded Corrected On-Site

Basic - Ice buildup on floor and shelf in walk-in freezer.

Basic - Nonfood-contact surface soiled with food debris. Shelf under prep sink in kitchen soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Continental 2 Drawer unit at cook line, container of raw chicken breast above container of buttermilk quarts. Employee inverted for proper separation. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine not reading 160F on thermal label after multiple attempts. Manager set up extra sanitizer sink to use for dish ware coming out of machine. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back panel in ice bin has mold like buildup. Repeat Violation

Intermediate - No soap provided at handwash sink. Women employee bathrooms, operator replaced Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator removed to be sanitized Corrected On-Site