SPARKYS PLACE

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee jackets stored on container of mayonnaise. Corrected On-Site

Basic - Floors soiled/has accumulation of debris under equipment.

Basic - Hole in or other damage to wall. -corner of wall by pizza oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelf under microwave soiled with food debris. -wire shelving in kitchen soiled. -hood filters soiled with grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall by toaster soiled with food debris. -wall by pizza oven soiled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes at 52f in reach in cooler. Out of cooler less than 1 hour. Operator just returned to cooler. Repeat Violation Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling soiled with accumulated grease at cookline. Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Employee cellphone on food prep table. Corrected On-Site Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles in disrepair under pizza oven. Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield. Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen soiled with food debris, grease. Repeat Violation Warning - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris. -cookline behind toaster. Warning - From follow-up inspection 2025-10-24: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -grits in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Live, small flying insects found in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage patties at 52°f in top area of reach in cooler. In cooler for less than 1 hour. Advised operator to not stack above fill line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease, dust.

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

High Priority - Employee began handling clean equipment without first washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

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 mark. -flat of raw shell eggs at cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -wall mounted potato cutter.

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Equipment in poor repair. -metal shelving under prep tables rusted.

Basic - Exterior door by restrooms has a gap at the bottom,right side.

Basic - Floor soiled/has accumulation of debris. - under equipment at cook line. -under shelving in walk in cooler Repeat Violation Repeat Violation

Basic - Floors not maintained smooth and durable. -broken tiles under oven and in front of freezer door.

Basic - Lights in food storage area missing the proper shield. -exposed lightbulb in back kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cook line. -can opener holster soiled -exterior of food storage containers soiled (walk in cooler). Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind toaster heavily soiled with grease,. -wall behind grill soiled with grease. -lower walls by cooler have mold like substance. -swinging doors in back kitchen soiled.

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Black mold like substance on walk in cooler wall. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled: -accumulation of debris at cookline. -walk in cooler floor soiled. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust, debris on wire shelving at cookline. Warning - From follow-up inspection 2024-02-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell egg stored on top of container of cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 45°f and ham at 44°f in reach in cooler. Advised operator to place cheese and ham below fill line. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance. -cutting board heavily stained.

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

Basic - Equipment in poor repair. -shelf under prep table rusted.

Basic - Interior of ice machine has accumulation of lime scale.

Basic - Lights in warewashing area missing the proper shield.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on wire shelving at cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled in walk in cooler. -wall soiled with grease at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 50°f in top area of reach in cooler. Operator has cheese stacked above fill line. Cheese added 30 minutes prior. Operator moved to lower area of cooler.

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.

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

Basic - Ceiling soiled with accumulated grease by pizza oven.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door has gap on right side.

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - Food stored on floor, cases of cheese in walk in cooler.

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored on floor: pizza boxes.

Basic - Wall soiled behind toaster.

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. Corrected On-Site

High Priority - Raw shell eggs stored on top of a container of cheese sticks. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Potato soup in walk in cooler.

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

Basic - Employee jacket stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Food stored on floor, case of cabbage in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, hood filters.

Basic - Wall soiled with accumulated grease behind flat grill.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs stored on top of biscuit container at cookline. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs at cookline. Operator moved to cooler.

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

Basic - Nonfood-contact surface soiled with grease, hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46°f in top area of reach in cooler. Advised operator to not place food above fill line.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

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

Basic - Nonfood-contact surface soiled with grease: hood filters, wall behind cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits cooked prior day at 56°f in walk in cooler.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits cooked prior day at 56°f in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 50°f in top area of reach in cooler. In cooler 1.5 hours. Advised operator to keep food below fill line.

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 mark, flat of raw shell eggs.

High Priority - Toxic substance/chemical improperly stored. CLR stored over case of wine in storage area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by ice machine.

Basic - Accumulation of lime scale in the interior of the ice machine/bin.

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

Basic - Floor soiled/has accumulation of debris under prep table.