NANCY'S BREAKFAST & LUNCH

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, female employee cracked raw shell eggs and immediately after grab cheese from cooler, Inspector addressed situation, employee stopped, washed her hands and continued finishing the order, cheese was heated to melt. Corrective Action Taken

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. At the cook line, female employee touched with her bare hands and cut a toast, Inspector addressed situation. Employee stopped. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the front counter employee refilled a container.

Basic - Old food stuck to clean dishware/utensils. Cleaned Plate with food residue, Manager moved to triple sink. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and then handled clean dish. Employee stopped and washed hands and used a different dish. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler underneath pass through window: ham (48F - Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager moved item to bottom of cooler to reduce temperature to 41F. Corrective Action Taken

Basic - Dead roach on premises. One dead roach behind refrigerator next to back door. Manager discarded dead roach. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice chests next to the dry storage shelf.

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. In reach in cooler: corn and gravy opened yesterday. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with pink and brown substance. Cleaned during this inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Female employee in kitchen.

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. At the server cooler, half and half no date marked, per employee item opened two days ago.

Basic - Dead roaches on premises. One dead roach on containers lid, manager removed and cleaned. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry store area, handle touching grits, employee moved. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on top of clean pans and vitamins on shelf over prep table.