THE SCRAMBLED EGG

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites (51F) and liquid egg (49F) in containers on ice at cookline. Operator placed more ice in containers. Corrective Action Taken

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. Portioned slices of provolone cheese in reach in cooler not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Soup ladle in hand sink at cookline. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop bulk rice and spice blend. Operator removed cups. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on shelf over prep tables at cookline. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking glasses on clean dish shelf. Operator separated to air dry. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler doors at server station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over rehydrated hash browns and cooked muffins in storage cooler. Manager removed Corrected On-Site Repeat Violation

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. Cooked potatoes on cook line. Spoke with manager and they decided to use heat for form of control. Manager began reheating potatoes at 115f, to 165f. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on cook line wall. Manager removed and cleaned and sanitized area Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Third pan of Cooked rice by muffins in reach in cooler not labeled. Manager removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked cups in server station with wet nesting

Basic - Floor tiles cracked and in disrepair. By dish machine

Basic - Light not functioning. Observed 16 light bulbs burnt out on cook line Repeat Violation

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken and beef store over chicken soup in reach in cooler. Manager moved raw meats to bottom shelf 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. Cooked potatoes on make line. Manager marked 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. Chicken soup, shredded cheese, diced tomatoes, cooked ham and turkey in storage cooler. Manager labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar bin. Manager removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2025

Basic - Light not functioning. Observed multiple lights out on cook line

Basic - Working containers of food removed from original container not identified by common name. Bin of sugar in server station. Manager labeled

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-2023 Warning - From follow-up inspection 2024-02-20: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sunk

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor drains soiled with old food debris under 3-compartment sink Warning - From follow-up inspection 2023-03-21: Observed floor drains soiled with old food debris under 3-compartment sink Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed plastic containers on storage shelf Warning - From follow-up inspection 2023-03-21: Observed plastic containers on storage shelf Time Extended

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine in service area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits, hash brown casserole,white gravy at 125° Put on grill reheating Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dumped ice in handsink

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers on cookline Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On Cutting board