CHATTERBOX FAMILY RESTAURANT

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. Warning - From follow-up inspection 2022-11-22: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage Pattie's being cooled on prep table in dry storage in a deep pan 114F cooked at approximately 9:00-9:30am. Operator placed in shallow pan and placed in cooler to cool. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled bucket holding chemicals, soiled handle of reach in cooler no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg mixture stored over ham and cooked sausage in reach in cooler near cook line, raw eggs stored over cooked bacon in reach in cooler in dry storage. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs held on counter 75F. ; Grits (79F - held on range no heat) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits (79F - held on range no heat) Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked grits 79F held on range no heat less than 4 hours. Oper placed

High Priority - Toxic substance/chemical improperly stored. Degreaser, dish soap and window cleaner stored on prep table near 3 compartment sink. Dried concentrated liquid observed on plate in front of spray bottle. Operator moved chemicals and washed, rinsed and sanitized all soiled plates Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with forms DBPR Form HR 5022-090 and DBPR Form HR 5022-100. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes,

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense cooked potatoes. Discussed with operator the need to use a utensil with a handle to dispense food

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler near stove has soil accumulation. Discussed with operator the need to keep handles clean and free from debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted or protected stored on back prep table. Soil residue observed. Operator removed plates to be washed rinsed and sanitized. Corrective Action Taken

Basic - Cloth used as a food-contact surface. White terry cloth wiping cloth used to line and cover pans of cooked sausage, cooked bacon, raw fish fillet and raw burger Pattie's.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of soda and open bottle of water bot employee drinks stored on prep table next to food and utensils. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like growth on shelves of reach in cooler near stove. Discussed with operator the need to keep shelves free from soil and mold like growth.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected to 50ppm

High Priority - Chlorine sanitizer bucket not at proper minimum strength. O ppm corrected to 50 ppm Corrected On-Site

High Priority - Non-food grade wiping cloth used as liner for food container. Wiping cloth used under bacon and sausage to drain grease. Discussed the need to use only products approved for food contact such as deli paper or coffee filters metal pan screens. Operator removed wiping cloth Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg mixture stored of prepped cut tomatoes. Operator rearranged the reach in cooler to have proper food storage Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Opened gallon of honey mustard dressing on shelf expired 3/22. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced potatoes 76F held on counter less than 4 hours. Operator placed potatoes in refrigerated unit.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals stored on prep table next to food near dish washer. Mouthwash, cologne stored on dry storage shelf near batter mix and above chest freezer Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved beverage to a designated area of cooler Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/01/2022

High Priority - Raw animal food ( pooled eggs) stored over/not properly separated from ready-to-eat food ( sliced lunchmeat ) in double door cooler in kitchen . - pooled eggs over ice tea in storage area reach in cooler Operator property relocated containers of pooled eggs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Non UHT Individual creamers 70F on table in dining area - employee removed from tables and place in cooler - reviewed proper holding and serving of creamers with manager Corrective Action Taken Repeat Violation

Intermediate - -Ready-to-eat, time/temperature control for safety food ( cooked sausage) prepared onsite and held more than 24 hours not properly date marked. -Commercially processed ready-to-eat, time/temperature control for safety food ( sliced lunch,eats ) opened and held more than 24 hours not properly date marked after opening in double door cooler in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled slicer guard on prep table - soiled shelves inside reach in cooler in storage area - soiled black interior of refrigerator and freezer in front counter area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in front counter hand wash sink- discussed proper use of hand wash sinks- for washing hands only

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled on table in dish washing area

Basic - -Equipment in poor repair.Damaged freezer door - torn reach in cooler gaskets in storage area - damaged ice machine door showing insulation in front counter area

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage area Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers near cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discussed with operator not to use dishwasher till levels are corrected and set up triple sink with 50ppm Sanitizer level.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar Cheese 48° Swiss Cheese 48° Operator placed in cooler at 10:00am Re-temp at 10:45am Cheddar cheese at 43° Swiss cheese at 43° 43° Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket placed in front of hand sink. Mop bucket removed after discussion with operator. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and containers in prepare not inverted. Bowls and containers inverted after discussion with operator. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cook line. Repeat Violation

Basic - Stored food not covered in reach in cooler in storage area. Fish and chicken in reach in cooler in storage area. Food covered after discussion with operator. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stored on prep table next to pancake batter. No contamination observed. 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. sausage, ham. Operator was able to determine the prep date and date accordingly. Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris Slicer has dried food particles on the blade

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage cracked stained tile, paint peeling from ceiling over prep area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on cook line not inverted food debris present.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

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. Operator drinking from a plastic cup with no lid.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, jacket stored on table with equipment.

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, dish area floor soiled Ceiling soiled in cook/ prep area.

Basic - Food stored in undrained ice. Raw fish stored in ice water I walk in cooler. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter interior soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Operator wiped hands on apron after washing hands -reviewed proper hand washing with operator - operator properly dried hands - From follow-up inspection 2021-11-08: Time Extended

Intermediate - - From initial inspection : 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. Milk in reach in cooler at front counter. Discussed date marking with operator. - From follow-up inspection 2021-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in reach in cooler by prep area not date marked cooked 2 days prior - From follow-up inspection 2021-11-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front area reach in cooler shelves soiled. - From follow-up inspection 2021-11-08: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. In front area and in kitchen. Operator raised bucket off floor. Corrective Action Taken - From follow-up inspection 2021-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in two door reach in cooler not date marked, made three days ago. Warning - From follow-up inspection 2021-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter 83°F. Women's bathroom 87°F. Warning - From follow-up inspection 2021-09-15: Water at 84° F at front counter hand wash sink Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in back storage room. Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall by chest freezer. Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Warning - From follow-up inspection 2021-09-15: Time Extended