KIMMY D'S

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 at cooks line removed item from floor then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Nonfood-grade bags used in direct contact with food. -ice stored in thank you bag and is on food items at make table in kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sausage in reach in cooler Operator moved eggs during time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns (60F - Cold Holding) Operator moved item to reach in cooler during time of inspection. Items held out for less than 4 hours Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -detergent and spray bottle on shelf with food coloring bottle and teriyaki sauce below slicer

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives at hand sink stored in soiled metal containers Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles in hand sink next to dish washing area

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at dish washing area

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal bowls above dish washing area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on shelf with food items served to the public Repeat Violation

Basic - Equipment in poor repair. -torn reach in cooler gasket at double door reach in cooler in kitchen area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -at dish washing area

Basic - In-use knife/knives stored in cracks between pieces of equipment. -utensils in cracks at steam table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipes on wall at cooks line has accumulation of dust -sides of fryer have accumulation of grease Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg trays under toaster at prep table in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over gravy in double door reach in cooler in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above hood has accumulation of dust -wall at cooks line has accumulation of grease -floor at cooks line has accumulation of grease

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth at hand sink

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep table Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -lemons in double door reach in cooler in kitchen stored in thank you bags

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives storage magnet has accumulation of food residue

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -home made potato salad in reach in cooler Discussed date marking with operator

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers on dry storage shelf Employee inverted containers during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on table with bowls at front counter Employee moved water bottle during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on rack with grits Operator moved backpack during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter

Basic - Equipment in poor repair. -double door reach in cooler gasket next to the hand sink in kitchen is torn

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between cracks at three compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -dry storage shelf has accumulation of dust -pipes above steam table and next to hood has accumulation of dust

Basic - Single-service articles improperly stored. -coffee filters at front counter not covered

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line