MS. CAROLYNS BREAKFAST & DESSERTS

Basic - Employee eating in a food preparation or other restricted area. Inspector observed employee eating food behind front counter next items used for customers service at time of inspection. Operator talked with employee and got her to stop. Warning

High Priority - Container of medicine improperly stored. Observed Benadryl medicine stored by single service items on rack in kitchen area. Manager moved to office. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 1 can of stewed Tomatoes dented at the seem.

High Priority - Displayed food not properly protected from contamination. Bowl of chicken flower not covered on shelf at end of cook line. Manager covered bowl. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed quiche on shelf above stove on cook line at 130F, employee put food in trash. Observed hash 99F hot holding, manager stated it had been at that temperature for 1 HR.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese in reach in cooler at 50F, 50F and 46F All items cold holding.manager stated they were in reach in cooler for 1 hour.manager relocated food to new reach in cooler, cheese at 44F, 45F, 43F, 1 hour later , all cold holdingRepeat Violation Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line stained with old food debris. Microwave at end of cook line soiled with old food debris Observed mold like substance on interior of ice machine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with degreaser in it in oven compartment. Manager added label to the bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink with no lid on clean dishes shelf. Manager relocated the cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat above clean dishes in ware wash area.manager relocated the hat. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door handle on cook line and on oven handle in cake baking station.manager relocated all tongs. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug on dumpster missing.

Basic - Vending machine exterior soiled. Exterior of coffee mugs at front wait station soiled, manager had mugs cleaned. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on food prep table in food prep area. Manager relocate. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk pancake batter in food prep area in powder form not labeled.

High Priority - Container of medicine improperly stored. Observed over the counter pain meds stored above establishment food and utensils. Person in charge moved meds to office. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/25. Person in charge renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small flip-top cooler: shredded cheese and cut tomatoes (53F - Cold Holding) ambient air of flip-top cooler 46F. In for less than four hours per person in charge. Person in charge placed ice in cooler

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed individual butter in bucket at expo window marked with a time stamp. Employee explain butter is left out from 7-11am and place back into refrigerator. Discussed with person in charge and butter should be discarded at 11am. Person in charge went over time control with staff. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boarded heavily stained with food and black streaks. Observed can opener blade soiled with food debris

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on food prep table and on wire rack above pots. Discussed with person in charge.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean cups stacked with visible moisture. Person in charge unstacked cups. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed hand washing station hanging off wall by plumbing only in preparation area. Discussed with person in charge. Observed gaskets on flip-top cooler torn.

Basic - Floors, walls, and ceilings soiled/has accumulation of debris. Observed many area under equipment and behind equipment where floors are soiled with food debris and old single service debris. Observed ceiling tiles soiled with grease and dust.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves solid with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on flip-top cooler and reach in coolers soiled with food debris and black/green mold like substance.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs with gloved hands and immediately began handling clean utensils and scooping ready to eat foods without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in front dining area coughed into her face mask, touched and adjusted her face mask, and then handled clean cups without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line, three (3) pieces of thawed fish still inside sealed packaging. Fish discarded. See stop sale. Repeat Violation Admin Complaint

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 across from grill, container of milk opened yesterday morning not dated. Milk dated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink inside hand washing sink on cook line. Strainer stored in hand washing sink on cook line. Strainer removed. Corrective Action Taken Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line, three (3) pieces of thawed fish still inside sealed packaging. Fish discarded. See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on front line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups on shelf across from dish machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in unisex restroom. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves below equipment in kitchen are showing rust. Multiple chest freezers showing rust on bottom. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close (closing mechanism in disrepair).

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs in pan and immediately handled toast and English muffin without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook in kitchen washed hands on cook line for approximately three (3) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. Operator paid for license during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In back storage reach in freezer, opened container of raw pork stored over ready to eat soup. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw bacon stored over ready to eat ham. Items moved and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, containers of soup marked 8/13, ranch dressing marked 8/12, coleslaw marked 8/10, gumbo marked 8/2, marinara sauce marked 8/20, and chili not marked and unable to determine preparation date.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In prep area, lasagna being reheated in stand up warmer 115F. Lasagna began reheating approximately 2.75 hours prior. Lasagna discarded. See stop sale.

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. At pass through window, butter pats not time marked. In kitchen, shelled eggs, pooled eggs not time marked. Items put into service approximately 90 minutes prior. All items time marked. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In prep area, lasagna being reheated in stand up warmer 115F. Lasagna began reheating approximately 2.75 hours prior. Lasagna discarded. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored next to vinegar on prep shelf in kitchen. Container of hand sanitizer stored next to crackers in dry storage area. Pain reliever (ibuprofen) stored on prep shelf in kitchen with onion powder. Small containers of paint stored on shelf with clean glassware in dining area. All toxic items moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on back of establishment where red hose is attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice delector for ice machine in back storage area. Deflector cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near pass through window as evidenced by ice inside.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cup without lid/straw on prep shelf in prep area. Drink cup discarded. Corrected On-Site

Basic - Equipment in poor repair. White chest freezer in prep area has torn gasket and rusted. Multiple rusted shelves for food storage in kitchen area. Small white reach in freezer in back kitchen is rusted.

Basic - Food stored on floor. Hash browns on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large chest freezer in back storage area.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked eggs shelf with shelled eggs, discarded Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bean Salsa mix, in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved Corrected On-Site

Basic - Open dumpster lid. Closed Corrected On-Site

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. Sliced on site meats in walk in cooler.

Intermediate - No soap provided at handwash sink. Provided Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table, coffee

Basic - Food not stored at least 6 inches off of the floor. Case of half and half stored on floor in walk in coolers

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cooler and steam table, moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door Tongs stored on trash can sent to sink

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow substance inside

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned off at knob, turned on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In pepper seasoning, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and steam table, moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs, moved Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clear plastic containers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In 2 door cooler on line, moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. 2door lower cooler on line

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. Egg, time placed on chart Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Packaged butter on each table in bowl with half and half, removed from tables Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen with whole blue berries in sink. Moved Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in gumbo and in black beans removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on mixing area, moved Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid on gumbo

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors moved Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in rear

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with black build up inside, sent to clean Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow substance inside in back area near chest freezers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf with clean plates, discarded Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on trash can, moved Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Large Chest freezer in rear

Basic - Old labels stuck to food containers after cleaning. On clear containers in walk in cooler, operator states made daily,