DERRYS FAMILY RESTAURANT

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Repeat Violation

Intermediate - Warewashing machine not automatically dispensing the sanitizer.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Sausage (82-90F - Hot Holding) Per chef food item in unit less than 1 hour. Chef reheated. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook replaced Corrected On-Site

Basic - Light shield damaged/in disrepair. 2 Light shields missing in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked Sausage (50F - Cold Holding); Sliced Cheese (58F - Cold Holding). Per Cook food item on prep table less than 4 hours. Observed items on table with light ice. Manager moved to reach in cooler to quick chill. Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened ice tea can stored on top shelf in Duckers Reach in cooler. Manager removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor at entrance of kitchen. Employee stored upside down during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood Soiled. 2) Shelf under steamer soiled. 3) Shelf under prep table soiled 4) Stove top soiled. 5) Shelves on rack next to entrance door of kitchen soiled. 6) Top shelf with clean dishes next to fryer soiled. Warning - From follow-up inspection 2024-09-26: Hood soiled Everything else cleaned Time Extended

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. Milk opened more than 24 hours not date marked. Manager date marked 10-15-23 Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps thawed in standing water in prep sink. Manager stored under running water. Corrected On-Site