MCCALL & SON'S RESTAURANT

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator added sani tabs several times until it got up to 200PPM. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall near hand wash sink in dish washing area Operator attempted to kill, but it got away. 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. Pooled eggs, French toast mix and pancake mix on Time as a Public Health Control paperwork have no time mark. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (100F - Hot Holding); sausage patties (119F - Hot Holding) Operator reheated them to 165F on stove, and added water to steam table. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink in ware wash area. Operator put soap out. Corrected On-Site Warning

Basic - Equipment in poor repair. Plug for 3 compartment sink does not hold water, sinks drains within minutes not allowing for proper ware washing. Warning

Basic - Ice buildup in reach-in freezer. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler near kitchen exit has heavy accumulation of debris and moisture in bottom of it. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table - From follow-up inspection 2025-10-28: 1 live roach on wall behind 3 compartment sink Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area - From follow-up inspection 2025-10-28: 1 dead roach in corner of dining room floor Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers in side storage room. - From follow-up inspection 2025-10-28: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked by storage rack. Operator moved rack. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust

Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area

Basic - Floor under cook line soiled/has accumulation of debris.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in reach-in freezers in side storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed lettuce, cucumbers and bell peppers in reach in cooler by kitchen exit commingling with ready to eat foods. Operator rearranged so that unwashed produce is stored below ready to eat Corrected On-Site

Basic - Walls behind steam table, cook line, wnd three compartment sink are soiled with accumulated grease and food debris.

Basic - Wet wiping cloths stored in soap and sanitizer mixed together. Operator remade sanitizer buckets without soap Corrected On-Site