GATHERING TABLE

High Priority - Food with mold-like growth. See stop sale. Observed two moldy sweet potatoes in dry storage. Employee discarded sweet potatoes. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen near dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Gator stored over broccoli in reach-in cooler across from cook line fryer. Employee placed Gator on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in reach-in cooler at end of cook line. Employee placed shrimp above ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on salad bar butter (58°F - Cold Holding); ham (46°F - Cold Holding); coleslaw (45°F - Cold Holding); eggs (46°F - Cold Holding). Manager stated items placed out at 10:30 am, manager added ice to buffet to reduce temperature of items to 41°F. Inspector provided operator with Time as a Public Health Control paperwork to hold items on time in the future. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on buffet: fried chicken (121°F - Hot Holding); baked chicken (115°F - Hot Holding). Items placed out at opening, 10:30 am. Manager returned items to kitchen to reheat. Inspector provided operator with Time as a Public Health Control paperwork to hold items on time in the future. 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. Buttermilk in reach-in cooler across from fryer. Milk in reach-in cooler at end of cook line. Employee stated items opened the previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of wait station soda machine closest to kitchen entrance. Tea nozzles in wait station. Cutting board on reach in cooler on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand washing sink at back of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to ice machine used as a dump sink.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan for holding buffet items on time.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to ice machine, water temperature 77°F.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense tomato sauce on cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on wait station line dusty.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf in wait station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stored on shelf next to three compartment sink.

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 of scoop touching flour stored in container underneath prep table across from dish area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in wait station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line greasy. Backs and sides of ovens greasy. Backs and sides of fryers greasy. Shelf next to flour soiled with old food debris. Can rack next to back door. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed in standing water in prep sink in back of kitchen. Employee turned water on to thaw beef under running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Chicken seasoning on shelf at end of cook line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed three trays of cooked pasta at 50°F that were cooked the day before and left in the Walk-in Cooler overnight at 50°F. Warning

High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Observed accumulation of grease, lemon wedges, and other small food containers disposed behind establishment next to grease receptacles. Employees shoveled all grease and items and disposed properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed open box of uncooked pork stored over tortillas in Walk-in Freezer. Manager placed pork with other meat in the correct location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of chicken salad with a date that exceeded 7 days (9/18) after preparation. Manager discarded chicken salad Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed three trays of cooked pasta at 50°F that were cooked the day before and left in the Walk-in Cooler overnight at 50°F. Observed 1 container of beans and one of white gravy at 50°F. Manager discard all items Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1 container of beans and one of white gravy both at 50°F in Walk-in Cooler

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 and the time removed from temperature control cannot be determined. See stop sale. Observed food on Buffet line kept on time with no time marking. Food had been on the buffet line for 2 hours.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside spigot with no back flow preventer on spigot with no back flow preventer and a "Y" splitter lacking one back flow preventer. Employee placed backflow preventers at each location Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink on back wall behind grill with very low water pressure.

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with other spray bottles with chemicals with no label on the spray bottles.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple fly strips in kitchen with dead flies. Manager removed fly strips Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup in the cole slaw and salsa at the prep table used for dispensing. Also a cup with no handle in the sugar bin. Manager removed bowls from container Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and conduit pipe in kitchen. Manager removed knives from between wall and conduit Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed unisex employee bathroom in kitchen with no covered waste receptacle

Basic - Employee eating in a food preparation or other restricted area. Observed employee with plate of food eating next to the prep table in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored over soda syrup dispenser boxes. Manager removed item and hung on hook Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed two male employees working in kitchen not wearing hair restraints.

Basic - Food stored on floor. Observed the following items on the floor in the Walk-in Freezer : 1 slab of ribs still sealed wrapped, orange juice containers, bread dough. Observed bag of flour in dry goods area on shelf but portion of bag touching the floor. Manager picked up items and placed on rack Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket next to ice machine not inverted while not in use. Manager inverted ice bucket Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave between prep tables. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine. Observed accumulation of food under grill in kitchen . Employee cleaned up all items Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table.

Basic - Single-service articles improperly stored. Observed multiple boxes of single serve cups on the floor in dry goods area. Manager placed boxes on shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of the Reach in Cooler under the prep table.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop sink not stored to allow to air dry.

Basic - Working containers of food removed from original container not identified by common name. Observed Panco removed from bag and placed in container bin with no identification label. Manager placed label on container. Corrected On-Site