PERKINS RESTAURANT AND BAKERY 1245

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw egg batter stored over containers of milk in walk in cooler. Operator placed milk in proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 46F cold hold less than 4 hours. Operator placed container of tomatoes on ice. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator placed paper towels near handwash sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator discarded of soiled cloth. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Cutting boards have cut marks and are no longer cleanable on cook line. Repeat Violation Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. Repeat Violation Warning - From follow-up inspection 2025-10-01: Operator has begun replacing some tiles.Time Extended Time Extended Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back room by door, spaces between tiles throughout kitchen ceiling.

Basic - Cutting boards have cut marks and is no longer cleanable on cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several tiles throughout kitchen. Operator states handyman is already informed and will repair next week.

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

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Leaf blower and batteries over single service pans/covers, coffee filters. Operator moved equipment to proper storage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in dishwashing area wash hands with gloves on. Spoke with operator and employee, employee removed gloves and properly washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler next to toaster, cook line: French toast batter with milk and eggs (60F - Cold Holding); pancake batter with milk and eggs (61F - Cold Holding) for twenty minutes per operator. Discussed with operator keeping foods in nearby reach-in cooler or using time as a public health control and provided form via email.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also hose Bibb no vacuum breaker outside back door to kitchen.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham and sausage on left side cook-line at 47F operator iced items in reach in refrigerator temped at 41F. Corrected On-Site Repeat Violation

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Observed an asterisk next to the kid cheese burger on the children's menu.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves in walk in cooler.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser to the right of warewashing drying rack not working properly.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile vents soiled throughout kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing jewelry. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door in auxiliary dining room leading to the parking lot.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken and in disarray in walk in freezer, near walk in cooler door and on the cook-line.. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on grate of soda dispensing machine in wait station area. Operator placed ice scoop in 6 pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on air curtain in walk in cooler door area, observed black mold like substance on reach in beer cooler hanging on the wall across from the ware-washing station. Observed build up of food debris on multiple reach in units.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters on counter top next to coffee machine not protected.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed fire door in kitchen blocked by mop bucket and boxes.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Educated operator and observed proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat prepared meatloaf. Operator moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line cut melon (56 F - Cold Holding); per operator food was just portioned and not served. Operator placed melon back into cold holding unit. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (95 F - Hot Holding) on expo, operator voluntarily discarded before a determination could be made if a stop sale was needed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on lid of server ice well on expo line. Operator removed to be washed. mold like substance on soda dispenser nozzle. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above back prep table.

Basic - Cove molding at floor/wall juncture broken/missing. Damaged cove molding at sides of walk in freezer door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drawer with food containers. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple team members wearing bracelets and rings.

Basic - Floor tiles missing and/or in disrepair. Inside walk in freezer

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. Observed cook touching ready to eat foods bacon and cooked potatoes into togo container after putting hair net on without washing hands before changing task. See stop sale on ready to eat foods. Educated operator on proper hand washing procedures. Cook washed hands. Corrective Action Taken

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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. Observed cook touching ready to eat foods bacon and cooked potatoes into 1 togo container after putting hair net on without washing hands before changing task. See stop sale on ready to eat foods. Educated operator on proper hand washing procedures. Cook washed hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (120F - Hot Holding) for 1 hour . Operator place soup to reheat on stove. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hairnet. Operator put hair net on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes less than 2 hours per operator(54F - Cold Holding) operator added mor ice to unit. Raw shelled eggs less than 2 hours per operator(55F - Cold Holding) operator added ice to unit. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on grill door handle.Operator removed tongs off the grill door handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 100 F. Operator removed utensils to dishwashing area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to wash hands before putting gloves on to initiate task working with food. Educated operator on proper hand washing procedures and emailed handout. Employee wash hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter to go containers in server serving line at 65F cold holding for 2 hours per operator. Operator removed and placed it in reach in cooler. Educated operator on time as public health control and emailed forms. Corrective Action Taken

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils rack next to Hand washing sink by dish machine area exposed to splash . Operator removed utensil rack. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in server serving line by condiments station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed desserts reach in cooler in front counter with mold like substances.

High Priority - Dented/rusted cans present. See stop sale. Observed Three dented jellied cranberry sauce in storage area.

High Priority - Presence of insects, rodents, or other pests. Observed a bee land on top of blueberry muffins in the back prep area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. bee landed on two blueberry muffins in the back prep area.

High Priority - Toxic substance/chemical improperly stored. Observed pest control bottle by frosted creme. Operator removed chemical bottle. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server serving area hand washing sink. Operator replace paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. A bowl without handles inside croutons container by server serving station. Operator removed bowl from container. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand washing sink by dishwashing machine near rack of clean glasses expose to splash. Operator moved glass rack away from hand washing sink. Corrected On-Site

Basic - Cutting boards has cut marks and is no longer cleanable. In kitchen line area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphone and speaker above prep table in kitchen line area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. In kitchen line employee wearing a watch while handling food in kitchen line.

Basic - In-use tongs stored on equipment door handle between uses.In kitchen line are on grill door handles. Operator removed and properly stored utensils tongs. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. By three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. By kitchen line and server serving station. Operator inverted containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled sugar on counter by server serving station. Operator labeled the sugar. Corrected On-Site