CONFETTIS

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee spraying cutting board because it doesn't fit in triple sink, he has a small one, talked to Linda,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-140f grits in burner at 90f, tuned it up and added hot water, got to 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 70-120f soup placed in warmer at 6:30 am, it's 9:00am, stop sale Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in spray bottle, test strip got white with a blue line when I sprayed it, cutting board at triple sink being sprayed, explained to operator

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine spray bottle

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. Hot dogs opened on Tuesday,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle

Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooking equipment, employee moved it Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, he got a hat Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked container for cold cut upright cooler

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in prep cooler

Basic - No copy of latest inspection report available. Had to give him my name to find it in his email

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind hand sink and door frame on prep cooler, vent in upright cooler for drink, customer area, shelf by ice machine Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in upright cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage that is not fully cooked (cook throughly to165f in package) on shelf above cheese in upright cooler, Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f grits on one burner off, mgr turned it on Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 128f soup (1st reheat) in the middle reheating since 6:30 am it is 8:45f, reheated rapidly to 160f Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand soap on top of soda syrup box by hand sink next to triple sink, mgr moved it Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken on Saturday, mgr write date on Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, mgr moved it, storage shelf Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn in prep cooler by toaster Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Mgr place it by triple sink to be washed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Triple sink area and shelf above triple sink Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit by storage area Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken

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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad with no date marked stored in salad prep reach in cooler. Manager stated was prepared on Friday

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at ware washing area Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator has old license displayed June 1, 2021. Provided operator with paperless license handout

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of microwave on cook line Employee keys stored on top of ice machine. Both items Moved by manager. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch around wrist

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint Employee with facial beard preparing food with no beard guard

Basic - Equipment in poor repair. Salad reach in cooler with torn gasket on right door Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil debris on Can opener blade Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black and white debris at top of ice machine Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing and prep area Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage on top shelf stored with food to be served to the public, manager removed beverage from reach in cooler Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on double door flip top cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelves above triple sink used to store drying dishes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Can opener blade, employee cleaned can opener during inspection Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in ware washing and prep area

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. No package label on parfaits, several items are missing the packaged date