DEE'S PLACE

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. Sent owner a copy by email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed manual can opener soiled with debris in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed in bin of sugar a soufflé cup with no handle used as a scoop, owner moved. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelve with tomatoes on it in reach in cooler in the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employees drink on the food slicer in a food preparation area, owner moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed a stack of pans on the cook line with water in between and not air drying properly. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between two prep tables on the cook line.

Basic - Open dumpster lid. Owner closed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pan of cooked meatballs under raw hard shell eggs in the reach in cooler, owner moved. 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. Observed pork steak that was not date marked in the reach in freezer, owner date marked for the day it was made. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed body lotion and aloe beside the soda dispenser in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans wet in between on a shelf beside cook line not properly air drying.

Basic - Equipment in poor repair. Observed a torn gasket in the reach in cooler in the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at corner and underneath back door of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer by the wall in the kitchen.

Basic - No Heimlich maneuver/choking sign posted. Sent owner a copy by email. Corrected On-Site

Basic - Stored food not covered. Observed country style steak and Philly meat not covered in the reach in freezer, owner put into a bag. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. America cheese (56F - Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the cheese was stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on the hoes Bibb next to the outside mop sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Owner labeled the bottles. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles across from the cook line soiled.

Basic - Food stored in undrained ice. Bag in box soda stored on the floor under the dry storage shelf in the kitchen. Owner placed the item on a shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food storage containers in the kitchen soiled.

High Priority - Container of medicine improperly stored. Observed medicine on the cook line and prep table, in kitchen area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on the hose outside mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks at various prep tables.

Basic - Food stored on floor. Observed cooking oil on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between crack on the cook line.

Basic - Stored food not covered. Observed food in reach in freezer by the cook line, not protected.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic ware not stored properly in cups in kitchen area.

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. Found at 0 ppm corrected to 50 ppm. Operator noticed sanitizer was no longer yellow and changed out bucket to new sanitizer. Tested to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger Pattie's stored over ready to eat crab in reach on prep cooler. Operator rearranged cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef Pattie's stored over raw pork chops in reach in 3 door upright prep cooler. Operator rearranged 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. Observed mashed potatoes (127F - Hot Holding) product overfilled on container. Operator stirred and added lid to maintain product at 135F or hotter throughout. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepping vegetables with bracelets on. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator added more water and tested to 100 ppm. Corrected On-Site

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. Found at 0 ppm. May not use dishwasher to sanitize dishes until able to dispense sanitizer at proper level of 50 to 100 ppm.

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. Inspector provided at inspection. Corrected On-Site

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. Inspector provided at inspection. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed waitstaff with multiple filigree rings.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided at inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Observed container of brown sugar at condiment station with no common name label.

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. Observed sanitizer at 25ppm changed container and corrected to 50ppm. Corrected On-Site

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 and the time removed from temperature control cannot be determined.. Observed most foods marked. But eggs deli meat and sliced tomatoes on counter had no time marks. Cook stated we're set out within the last 30 minutes and added times. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (129F - Hot Holding); ground beef (109F - Hot Holding), operator stirred product and added lid to quickly reheat to 175F within 2 hours and maintain at 135F for hot hold. Corrective Action Taken

Basic - Employee open snack bag on a open shelf over and next to clean condiments Also open partially eaten snack cake stored over bun racks at open shelving area. Foods discarded... Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed large coral rock stored on open shelving with and over condiments. Items were discard. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed protein containers stored over open bag of sugar. Pursed and coats stacked at corner of food storage area.will designate area for employees. Corrective Action Taken

Basic - Stored food not covered. Observed open bag of sugar in front of fan not reclined. Bag closed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black buildup at 3bay sink.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black debris on wall over 3 bay sink. Warning - From follow-up inspection 2022-07-20: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server was informed about hand washing and washed hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits on steam table at 123F. Stirred to promote even heating throughout the product. After stirreing grits were 169F. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled.at 3 bay sink area.

Basic - Bowl or other container with no handle used to dispense food. Individual condiment cup used to scoop brown sugar, manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Brown,sugar, sugar, nuts in containers at wait prep with no label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poultry 51°F at prep table on ice bath due to the pan with food item being shallow. Operator replaced the food item in deeper pan. Checked food item at 39°F later during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb next to mop sink at back exterior of establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at kitchen handwash sink. Educated the operator.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between Prep and Make Table. Operator removed the knife to clean and sanitize. Corrected On-Site