PDQ RESTAURANT, WATERS/BENJAMIN

High Priority - Sink and Surface not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink testing between 0-170ppm instructions states that it should be between 272-700ppm. Establishment does have a three compartment sink and sink and surface to sanitize correctly.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink in the front register area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the front register area. Manager added paper. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water in the walk in cooler. Manager clean area. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage being stored in the reach in cooler on the make line. Manager removed. Corrected On-Site

Basic - Plumbing system in disrepair. Observed the pipes under the handwashing sink leaking. Spoke to employee and he stated that the pipes pop out of place when the table is moved.

Basic - Stored food not covered. Observed a pan of garlic bread directly on top of another pan of bread with no protection in between.

Basic - Working containers of food removed from original container not identified by common name. Observed a bulk container of sugar not labeled in the dish washing area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area Employee replaced Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on microwave

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cookline adjacent to fryers Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Container of oil stored on floor adjacent to fryers. Employee placed on shelf Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Dish machine leaking due to pipe disrepair. Waste water is draining into secondary drain.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar with no label on shelf adjacent to ice machine. Employee labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of Mac n cheese (68F - Cold Holding)stored on counter top by microwave at kitchen. Manager moved to walk-in cooler at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of butter Parmesan spread (63F - Hot Holding) and lemon pepper butter (69F - Hot Holding) stored in hot water on counter top at cook line. Discussed hot holding temperature is 135F or above with manager.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubbing pad stored in handwash sink on cook line. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink by dish machine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink on cook line, temp 78F.

Basic - Employee eating while preparing food. Observed employee chewing gum while working on cook line.

Basic - Employee with ineffective hair restraint while engaging in food preparation. 1 food employee with long hair on cook line. Employee put hair up. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. On cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of honey butter (62F - Cold Holding) stored on prep table on cook line. Employee moved to walk-in cooler. Corrective Action Taken

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 by email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with grease.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to dish machine. Operator provided at time of 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. Provided by email.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables at front service area. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed 1 cracked lid covered cut lettuce in reach-in cooler. Operator discarded at time of inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawer cooler soiled with old food debris on the bottom of the interior.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Commercially processed Mac n Cheese. Operator covered at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of grilled chicken nuggets (121-129F - Hot Holding) at kitchen. Operator voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back kitchen blocked by employee bicycle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at back kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at cook line, hot water shut off for repair.

Basic - Employee with no hair restraint while engaging in food preparation. At cook line. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed a cracked container holding Mac n Cheese in microwave. Repeat Violation

Basic - Food stored on floor. Fry oil on floor at dry storage area. Moved to shelf. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bicycle stored at food prep area at back kitchen.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. A case of soda cups stored on floor at storage area. Moved to shelf. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in dining room area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken 123-125 F stored at front service area. Discussed with operator about proper hot holding temperature 135 F or above.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at food prep area with chest freezers blocked by employee bicycle. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on reach-in cooler next to fried chicken hot holding units at front service area. Employee removed.

Basic - Floor soiled/has accumulation of debris. Observed grease and old food debris under cooking equipments on cook line. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed a few cracked/broken containers holding cut mixed leafy greens in walk-in cooler. Observed cracked containers and lids on equipments shelves at dish washing area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Mac n cheese scoop stored in standing water at 98 F.

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bicycle stored in food prep area with chest freezers. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance buildup in ice bin under soda machine by front drive thru window.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by employee bicycle at back kitchen prepping area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks stored on prep table at front kitchen. Operator discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/grease. Under cooking equipments and food storage equipments. Repeat Violation

Basic - Food stored on floor. Observed a few boxes of frozen turkey stored on floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee bicycle stored in back kitchen prepping area.

Basic - Single-service articles improperly stored. Observed a box of take out food containers stored on floor at back kitchen prepping area. Operator moved to shelf. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator removed. Corrected On-Site