GLORY DAYS GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the motor head on the floor mixer with food debris, grease and rust. Observed the slicer with food debris under the blade guard.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the end of the cook line with water pitchers in the well. Operator removed them. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the motor head on the floor mixer with food debris, grease and rust.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the end of the cook line with water pitchers in the well. Operator removed them. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open drink on the cook line cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a grease build up on the hood filters.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed 2 handwashing sinks in the prep kitchen and cook line without paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters over the range with a grease build up.

Basic - Food storage container/container lid cracked or broken. Observed a rolling white container with a cracked/broken lid exposing the product. Operator showed me the order was placed. Corrective Action Taken

Basic - Standing water in bottom of walk in cooler floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed the ice machine water filter pipe dripping onto the floor. Operator stated a repair call has been placed. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line holding Salmon. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tile missing over dry storage shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up on racks stored next to oven on floor in prep kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered. Corrected On-Site

Basic - Water draining onto floor surface. Observed water leaking from the ice machine motor onto the floor.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed single service to go bowls used as a scoops in sauces on dry storage shelf at the end of the cook line. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing onions in prep area with watch on wrist. Employee removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line with quaternary solution at 0 ppm. Operator corrected to 200 ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine at 153F. Operator contacted service company to repair machine.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water on grill at 100F. Employee removed utensils to clean and sanitize. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready-to-eat cheese in reach-in cooler on cook line and raw beef over ready-to-eat corn on the cob in stand up reach in cooler. Observed raw bacon over cooked chicken and raw chicken stored above cans of crab in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Seafood Chowder (107F - Hot Holding) in steam table at 2:10 PM. The employee stated the item had been in the steam table since 10:30 AM. Employee voluntarily discarded. The steam table was unplugged. Employee plugged in. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed non-continuous cooking procedures for raw chicken that is partially cooked, however, no temperature monitoring was provided.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade and mixer head in prep area of kitchen with an accumulation of food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Microwave missing fan guard cover in microwave closest to end of cook line by warewashing area.

Intermediate - No soap provided at handwash sink to the right of the cook line ovens. Employee placed soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Covered waste receptacle not provided in employee's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in prep are without a hair restraint.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with an accumulation of food debris and grease.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor on the cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork butt 80F stored in hot holding. Employee stated the pork had been reheating for more then 2 hours. Manager discarded the pork.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork butt 80F stored in hot holding. Employee stated the pork had been reheating for more then 2 hours. Manager discarded the pork.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the handle on the reach in cooler on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water next to the hand washing sink near the left side of the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed the knives to be cleaned Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on the floor in the cook line area. Manager placed the buckets on a shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over ready to eat sauce in reach in cooler to the right of salad prep line. Employee moved partially cooked chicken and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 50°F stored above the fill line in the salad prep area reach in cooler. Manager stated that the cheese had been in the reach in cooler for 1 hour. Operator removed half of the contents and stored in another pan and put it below the reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in the garbage pad enclosure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line soiled with an accumulation of food debris. Mixer head soiled with an accumulation of food debris. Soda machine soiled with a mold-like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the middle of cook line underneath a prep table.

Intermediate - No soap provided at handwash sink in the middle of cook line underneath a prep table.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Chicken partially cooked without a non-continuous cooking written procedure. Provided the operator with instruction information and non-continuous cooking written procedure form. Corrective Action Taken

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

Basic - Drain cover(s) missing underneath the smoker in the rear of kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape being used as a repair on equipment door handles on the stand up reach in cooler at the end of the cook line and drawer below grill on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers stacked together with water droplets in container storage area in the rear of kitchen.

Basic - Floor area(s) covered with standing water near ice machine, in the walk in cooler, and in front of hand washing sink to the right of the dry storage shelves at the end of the cook line.

Basic - Four ceiling tiles shows damage or is in disrepair.

Basic - Hood vent equipment in poor repair.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces not labeled removed from original packaged stored on the cook line prep counter. Operator labeled bottles. Corrected On-Site