LIL BIT KUNTRY RESTAURANT

Intermediate - Non-pitting surface rust on food-contact equipment. Interior on microwave

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili in freezer no date mark. White freezer near three compartment sink. Prep area.

Basic - Accumulation of debris on drainboards or equivalent. Mold like substance on blue rack used for drying dishes with active dishes being dried on rack.

Basic - Bowl or other container with no handle used to dispense food. Used for scooping home fries at cook line.

Basic - Ceiling tile missing. Multiple locations throughout establishment

Basic - Equipment in poor repair. Top lid of crockpot handle broken prep area. handle of black reach in cooler near three compartment sink broken. Gasket at white table top cooler at coffee station.

Basic - Ice buildup in reach-in freezer service area.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Observed at cook line water closet leaking water onto the floor when water turned on.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Evidence of bubbles in the sanitizer bucket at soup station.

High Priority - - From initial inspection : 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. Pallet of eggs. Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above AC unit Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout establishment Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed 2026 on wall near front door Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment and under oven. Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Near back door floor Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of onions on floor near ice machine employee moved Corrected On-Site Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Light socket near AC unit. Size of baseball Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Employee bathroom door leading to outdoor Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting board at cook line. Employee put into bucket Corrected On-Site Warning - From follow-up inspection 2026-03-06: Time Extended

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken inside reach in freezer no date.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Education. Found thermometer during inspection.

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

Basic - Ceiling tile missing. Above black reach in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table next to white gravy.

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. Blue cup of coffee on prep table at cook line. Employee moved

Basic - Floor tiles missing and/or in disrepair. At cook line front of grill. Repeat Violation

Basic - Food stored on floor. Box of oil on floor near hand wash sink Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle touching potatoes at cook line,

Basic - Interior of top microwave at service station has accumulation of food debris.

Basic - Nonfood-contact surface soiled with excess grease top of and around table to fryer at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White and black reach in coolers and freezer throughout kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Bag of Paper towels on floor of manager office.

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers at cook line inverted. Flipped during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near bacon storage area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and began handling clean dishes to put away.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Food items stored at steam hot holding wells: home fries potatoes (81F - Hot Holding); sausage patties (95F - Hot Holding); sausage links (96F - Hot Holding) Discussed with PIC that items can either be hot held at 135 F or higher, or they can use Time as a Public Health Control. Operator currently has paperwork and needs to be filled out.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2025.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on cutting board of reach in deli cooler on cook line: butter (71F - Cold Holding) Discussed with PIC that item must be cold held at 41 F or lower or they can use Time as a Public Health Control. Operator currently has paperwork but still needs to be filled out.

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. Inspector assisted employee with time stamping the following food items: raw shelled eggs 8:35am, Butter 8am, Sausage patties 7:30 am, Sausage links 7:25 am, and Home fries potatoes 7am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer near hand sink on kitchen cook line soiled with food debris. Cutting boards stained next to steam wells on cook line. Can opener and slicer in prep area soiled with food debris. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A blank copy of the Time as a Public Health Control written procedures was observed posted on the corkboard in the manager's office. I discussed with the PIC that the procedures must be filled out in order to use time as a control for the food items that were out of temperature during the inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. Repeat Violation

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. Store on rack next to clean coffee cups across from dish machine. Discussed with employee and drink was moved. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. The cook line area has missing and cracked floor tiles. Observed accumulation of grease and food debris that needs to be cleaned thoroughly to maintain cleanliness. Repeat Violation

Basic - Food stored on floor. Boxes of oil stored on the floor next to hand sink by the cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers and freezers throughout the kitchen prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls above steam hot holding well on cook line.

High Priority - Dented/rusted cans present. See stop sale. 1 dented 6Lbs 10 oz can of Cheddar cheese sauce. 1 dented 7lb can of strawberry pie filling. Repeat Violation

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 raw shelled eggs wearing single service gloves and began handling bottle of spice, vanilla extract and clean utensils with out taking changing his gloves and washing his hands. Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked In use raw shelled eggs on time as a public health control. Employee discarded eggs.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher wearing single service gloves washing dirty dishes and began handling clean dishes with the same gloves.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 bulging 6lbs 12oz can of Lima beans.

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. Gallon of milk in white single door fridge in server wait station not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer near hand sink on kitchen cook line soiled with food debris. Cutting boards stained next to steam wells on cook line. Can opener and slicer in prep area soiled with food debris. Soda dispenser outer areas of soda nozzles soiled in server wait station. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Exterior heavily soiled with lime scale.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles throughout kitchen soiled with food debris. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and missing throughout the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles heavily soiled throughout kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishwasher not store clean utensils inverted at expo window in cook line.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2020. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.

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 stored on prep table near slicer and container storing clean utensils. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease buildup up on cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and disrepair throughout kitchen. Repeat Violation

Basic - Food stored on floor. Oil stored on floor near hand sink on cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at the bottom of white single door freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar stored in container in back kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled with grease build up.

Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves above reach in deli cooler and steam wells on cook line.

High Priority - Dented/rusted cans present. See stop sale. Dented cans of cheddar cheese, Corned beef hash, Kidney beans on dry storage shelf with foods to be served to the public.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked raw shell eggs then plated food no glove change or hand wash. Educated employee on proper hand washing procedures. Employee washed hands and put new gloves on. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of frozen bacon stored over ready to eat frozen biscuits inside reach in freezer near dish machine. Employee moved biscuits above bacon. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw pork sausage stored over unwashed tomatoes inside reach in cooler near ice machine. Raw pork sausage was moved. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Food slicer and can opener heavily soiled with food debris. Potato sliced attached to wall near cook line heavily soiled with food debris. Area around soda nozzles soiled at wait station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf inside reach in cooler near ice machine not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator and freezer door handles throughout the restaurant heavily soiled with food debris.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2020. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and in prep area have cut marks that are no longer cleanable. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of cheddar cheese, Corned beef hash, Kidney beans on dry storage shelf with foods to be served to the public.

Basic - Dead roaches on premises. 1 dead roach near containers of flour, pancake mix and air conditioning unit in back area.

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 cup without lid store on prep table next to foods being prep.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting in server wait station.

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with build up of food debris.

Basic - Floor tiles missing and/or in disrepair. Floor tiles crack and missing cook line area. Repeat Violation

Basic - Food stored on floor. Box of oil stored on floor near hand sink on kitchen cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep area has ice build up at the bottom.

Basic - In-use tongs stored on equipment door handle between uses. Stored on heavily soiled oven handle. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line heavily soiled with food debris. Oven interior soiled with food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer areas off fryer and oven soiled with build up of food debris and grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on top of reach in deli cooler on cook line and prep table near slicer. Employee moved wet cloths to sanitizer bucket. 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 shell eggs then proceeded to handle in use equipment and touch shredded cheese with no glove change or hand wash

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cook line

Basic - In-use tongs stored on equipment door handle between uses.oven door handle Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan with accumulation of dust on cookline Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line soiled with grease. Cutting board stained. Can opener blade soiled. White guard on ice machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. On oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of white reach in freezer next to black fridge.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw sausage over deli meats, sausage moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment has grease build up. Cutting board staining.

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Near pop boxes

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Equipment in poor repair. Torn gasket wait staff station, can opener blade,

Basic - Food stored on floor. Pancake mix bin. Potatoes cooked and raw on floor. Potatoes moved. Corrective Action Taken

Basic - Stored food not covered. Raw sausage in reach in cooler. Wrapped by cook. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, fry cutter, can opener; can opener was cleaned during inspection.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on counter with crock pot. Cigarettes were moved. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato sauce on dry storage shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix with raw shell eggs over shredded cheddar in white reach-in cooler of cook line. Discussed proper food storage Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then handled clean plates without changing gloves and washing hands. Discussed glove change and proper hand washing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach-in cooler of cook line: corned beef hash 45°F, shredded cheddar 45°F, provolone 45°F. Operator placed in reach-in freezer. Re-temps: provolone 39°F, shredded cheddar 41°F, corned beef hash 42°F Single door reach-in cooler of server's station: milk 45°F. Discussed with operator to make sure employees maintain milk in reach-in cooler at all times. Corrective Action Taken

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 can be determined. See stop sale. Raw shell eggs, home fries, ham, and cheese held in time but is missing time marks. Operator marked times for foods Corrected On-Site Repeat Violation

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. Cheddar cheese sauce from two days ago not date marked. Employee dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to steam table. Repeat Violation

Intermediate - Handwash sink missing in warewashing or food preparation area. Handwash sink of server's station area where they are scooping ice

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Chips on interior of microwaves at cook line and back storage area

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda bag in the boxes. Operator secured Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Equipment in poor repair. Gasket of single door reach-in cooler in server's station

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked floor tiles on cook line.

Basic - Food stored on floor. Oil on floor next to handwash sink of cook line Repeat Violation