PDQ

Basic - Equipment and utensils not properly air-dried - wet nesting. -containers on dish storage rack

Basic - Floors not maintained smooth and durable. -cook line, allowing water to stand in depressions in floor.

Basic - In-use tongs stored on equipment door handle between uses. -hanging on metal partition on cook line. Operator removed. Corrected On-Site

Basic - Light not functioning over fryers on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of soda dispensers in lobby.

Basic - Water leaking from pipe and/or faucet/handle. -mop sink and dish machine drain

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken breast (112F - Hot Holding), held less than four hours per operator. Operator discarded. Corrected On-Site

Basic - -Floor soiled/has accumulation of debris under fryers on cook line.

Basic - Cove molding at floor/wall juncture broken/missing by dish area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching lettuce on cook line. Corrected On-Site Repeat Violation

Basic - Light not functioning under hood suppression system on cook line and back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -interior of fryer cabinets on cook line. -exterior of ice nozzle at soda machine in lobby

Basic - Standing water or very slow draining water in handwash sink at front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 47 f, chicken 48 f held less than four hours on cooks line. Operator is now using Time as a Public Health Control to rectify issues with raw chicken and milk.Repeat Violation** Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Residue build surrounding the ice nozzles in the dining room.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher with water at handwash sink. Corrected On-Site

Basic - Cambro lid in poor condition by flour storage area.

Basic - Cove molding at floor by office is missing and by walk in cooler area.

Basic - Drink on front line area by the condiments. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - In-use tong stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Broccoli salad. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishwashing area is soiled, and by mop sink as well. Heavy build up by the side of breading station area. Residue buildup up on faucet at the dining room sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface.Ice cream station area.

Basic - Sanitizer bucket stored next to dessert toppings by the ice cream station. Corrected On-Site Repeat Violation

Basic - Unwashed tomatoes stored over milk in the walk in cooler. Repeat Violation

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

Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosures Reach in cooler - From follow-up inspection 2022-08-10: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chutes soiled on self serve soda machines in dining room.

Basic - Buildup of food debris/grease on and under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cooking chicken took dirty utensils to dish pit, returned to cook line and put on gloves without washing hands. Manager coached employee. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by breading station inaccessible due to sanitizer bucket being stored in hand washing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers on storage rack. Corrected On-Site