HALLIE¿S LANDING, LLC

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Inside reach in cooler raw chicken over raw beef. Raw shrimp over to tomatoes. Operator reorganized cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on outside hose on side of building. Operator put a vacuum breaker on during inspection. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed no paperwork for employee health policy and health requirements.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by triple sink in kitchen.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink by triple sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in reach in cooler by 3 compartment sink not dated.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed worn concrete floors in kitchen area not sealed.

High Priority - Presence of insects, rodents, or other pests. Observed one live flying insect on gasket of the interior of reach in cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler in kitchen by 3 compartment sink, raw shelled eggs over ready to eat chili. Manager moved chili to correct storage level. Also raw bacon stored over hot dogs. Manager moved hot dogs to correct storage level. Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of cheese 54F, ham 55F and hard salami 57F in reach in cooler on cook line 46F. Manager moved items to freezer during inspection. Items retemped to below 41F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on hose outside behind establishment, no vacuum breaker.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook on cook line wash hands in prep sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed 3 bottles of opened water bottles in hand washing sink. Operator moved water bottles and discarded. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees food on prep table in kitchen. Manager moved food to a different appropriate location. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a plastic bottle of strawberry shake base on floor in kitchen by hand wash sink. Manager moved item to different location of establishment. Corrected On-Site

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