BENEDICT'S

High Priority - Dented/rusted cans present. See stop sale. 4 6lb cans of great northern beans 16lb can of tomato sauce.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked eggs for cooking, then went on to prepare potatoes on cook line and touched clean plates, No handwash in between.

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 on cook line was touching ears and head before preparing food did not wash hands

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. Employee touched soiled apron then continued working, no hand wash.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from plastic water bottle, no hand wash before returning to cooking.

High Priority - Employee washed hands with cold water. No hot water throughout restaurant. Water temperature 78°F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food in reach in cooler on cook line. Operator removed Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Multiple Bowls of butter packs equivalent to .5lbs of butter left on table to be reserved used for other customers.

High Priority - Time/temperature control for safety food re-served to customers. Bowls of butter packets left on table. Customers got up from table then new customers sat at same table with the butter not being picked up and new butter being put on tables. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards soiled. Soda gun in bar soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket and wiping cloths dumped in hand wash sink in bar. Tongs and ladle stored on hand sink, discussed with operator qualities of hand skink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit

Intermediate - No hot running water at three-compartment sink. Three compartment sink Measured at 78F

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar and at hand wash sink in ware washing area.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator not in possession of probe Thermometer. Operator later found thermometer in office, moved it to kitchen area.

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

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water in entire restaurant.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink Water max temped at 78F. No hot water throughout entire restaurant.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in wait station.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line and on prep table in kitchen.

Basic - Damaged/spoiled/recalled food not properly segregated. 4 6lb cans of great northern beans 16lb can of tomato sauce.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean utensils and bag of grits. Operator removed. Corrected On-Site

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 drinking from plastic water bottle on cook line with no straw, touching the part he is drinking from

Basic - Employee eating while preparing food. Employee drinking from plastic water bottle on cook line while preparing food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over and next to clean dishes in ware washing area. Operator removed phone. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen had no hair restraints. Placed hair nets on after we walked into kitchen. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area, wet nesting cups in bar area.

Basic - Food storage container/container lid cracked or broken. Cracked and broken containers and lids within ware washing area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line. Operator removed knives. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled linens and cloths placed next to clean dishes in ware washing area, placed In cook line and preparation table.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lighting in walk in cooler not sufficient. Actions of cooler to dark to read labels and see items without flashlight.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator corrected bucket and remeasured at 100ppm and 50ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs, scrambled them and moved on to touch clean equipment and utensils without washing hands. Discussed proper hand washing. - From follow-up inspection 2024-11-06: Cook cracked fresh shell eggs and touched clean plate Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at the end of the cooks line has no water turned on to it. - From follow-up inspection 2024-11-06: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs, scrambled them and moved on to touch clean equipment and utensils without washing hands. Discussed proper hand washing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hamburger patties Raw 48F cold hold Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (46F - Cold Holding); feta cheese (45F - Cold Holding); burger patties (48F - Cold Holding); raw chicken (45F - Cold Holding). All items besides the hamburger patties were brought up to the cooler less than 4 hours prior. Items were placed on ice and the thermostat was turned down to a lower setting. Stop sale issued on burger patties. Second temperatures were unable to be completed due to the time frame of corrective action Corrective Action Taken Repeat Violation Admin Complaint

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 mixture, shell eggs, fruit cups. Operator was able to determine the when the food was placed on time and time stamped accordingly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef Hash 118F held on shelf above stove, cooked mushrooms 121F held on shelf above stove Operator stated the foods were placed above stove less than 4 hours ago. Second temperatures were unable to be completed due to the time frame of corrective action Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. 2 handwashing sinks blocked in kitchen. The sink at the end of cook line blocked by cart, hand wash sink near entrance blocked by portable air conditioner. Sinks were cleared during inspection Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at the end of the cooks line has no water turned on to it.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. 2 hand wash sinks were being used for other purposes. The sink behind busing area near kitchen entrance was being used as a dump sink in scraping dishes. The sink at the end of the cook line was being used to hold large food container. Discussed the need to keep hand wash sinks clear and used for washing hands only.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine located in bussing area near the entrance of the kitchen has mold like substance in interior

Basic - Food stored on floor. Panned food and a case of food was stored under the bottom shelf in walk in cooler. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all foods once removed from its original container.

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. Dishwasher 0ppm. Corrected to 50 ppm. Corrected On-Site Warning

High Priority - Employee drank a beverage then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (55F - Cold Holding); Ham (52F - Cold Holding); ; canadian bacon (51F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Ham (52F - Cold Holding); ; canadian bacon (51F - Cold Holding) Food have been in unit for more than 4 hours. See stop sale. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board used to cut fruit at the front of the cook line Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint Warning

Basic - Floor area(s) covered with standing water. Walk in cooler Warning

Basic - Food stored on floor. Bottled water stored on the floor in hallway near restrooms. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked Raw eggs wearing gloves no hand wash or glove change, server touched soiled dishes and served food with no hand wash. Discussed proper hand washing with operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Melon 50F cold hold above the rim of the refrigerated unit, butter 70F held on counter behind front bar. Items out of refrigerated unit less than 4 hours. The importance of proper cold holding discussed with manager. Operator to place foods on ice.Repeat Violation Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out regarding vomit and diarrhea clean up. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to the left of cook line and on cook line. Slicer soiled with dry food debris on slicer to the left after entering the kitchen. Soiled lids stored with clean in containers near dish machine Soda gun behind breakfast counter has mold like substance around nozzle. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind small bar area used as dump sink strainer in sink holding ice and debris, spoons stored in hand wash sink behind breakfast bar. Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided necessary forms needed for reporting responsibilities via email. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored in soiled containers on the wire rack across from dish washer. Warning

Basic - Employee beverage container next to clean equipment/utensils. Employee beverage stored on wire rack storing clean dishes near dish washer. Operator moved employee beverage. Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 192 seats counted licensed for 180 Warning

Basic - Floor soiled/has accumulation of debris. Cooking area, prep area storage area and walk in cooler. Warning

Basic - Stored food not covered. Sausage Pattie's and links in walk in cooler not covered in walk in cooler. Discussed the need to cover or protect all foods stored in walk in cooler. Operator covered sausage Corrected On-Site Repeat Violation Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored on counter to the left as you enter the kitchen. No sanitizer bucket set up. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name. Discussed the importance of labeling all food removed from its original container with its common name. Warning

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. Dishwasher 0ppm. Operator to utilize 3 compartment sink for sanitizing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table- lettuce 50F cold hold, cut tomatoes 52F cold hold,sausage cut 50F cold hold, ham 53F cold hold, sausage Pattie's 51F cold hold shredded cheddar 52F cold hold. Operator stated the food was placed in the unit at 8am from walk in cooler. Operator placed on food on ice and placed in freezer for quick cool. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Deep food container stored in hand wash sink. Operator removed food container. We discussed the need to use hand washing sinks for hand washing only Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, corned beef hash, operators was able to determine prep date and dated Accordingly Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored in reach in cooler to the right as you enter equipment Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans stacked before air dried. Discussed the importance of air drying food containers before stacking Warning

Basic - Stored food not covered. Pot of vegetables,corned beef hash, Repeat Violation Warning