Clocked

Wet cloth stored on prep surface behind make table in kitchen. Food worker placed wet cloth in sanitizer bucket.

Box of napkins stored on floor in front of ice machine. Food worker moved box of napkins to shelf in dry storage.

Two heavily chipped spatulas in kitchen.

Mop stored in bucket; not hung to dry.

Observed multiple food items uncovered under both make tables (butter, pickles, sliced cheese). Corrective action (CA): Foods must be covered to protect from contamination. Food items covered.

Observed quaternary ammonium concentration at 3-compartment sink and in use sanitizer buckets at a concentration of 0 ppm. CA: Quaternary ammonium sanitizer must be maintained at concentration specified by manufacturer. Buckets and 3-compartment sink mixed by hand to a concentration of 200 ppm.

Cup used as scoop in cajun seasoning bucket container. All scoops must have handles.

Observed plastic containers stacked wet on dry dish rack by dishwashing machine. Allow to air-dry before stacking.

Vent hood not clean, accumulation of grease and dust.

Dust and grease buildup on multiple air vents throughout kitchen and over prep area.

Observed several time/temperature control for safety (TCS) foods (cut tomato, ranch, cream) held above 41F in make table. Corrective action (CA): All TCS foods must be held at 41F or below when in cold holding. Person in charge (PIC) discarded TCS items in make table - cut tomato, all cut leafy greens, ranch, & creams.

Observed plastic containers stacked wet on dry dish rack near dishwash machine. Allow to fully air-dry prior to stacking.

Make table not operating at 41F or below; not in good repair. Service operator called and is coming out.

Observed window cleaner and sanitizer spray bottles hanging on shelf in front service area facing and over food storage. Corrective action (CA): Chemicals must be stored below and separate from all food and single-use storage. Spray bottles relocated.

Wet cloth bucket stored on prep table surface. Quaternary sanitizer concentration in all buckets too low - all remade to proper concentration (150-400 ppm). Bucket moved to lower shelf.

Cups used as scoops in bulk flour, Cajun seasoning and burger containers. All scoops must have handles.

Paper towels not provided in both restrooms in which door handle must be touched to exit.

Dust buildup on multiple air vents throughout kitchen and ceiling next to vents.

Observed spice containers on dry storage shelf (ground mustard, cumin) stored with no cover to protect from Contamination. Observed container of cut vegetables in salad make table bottom with no cover. Corrective action (CA): Foods must be stored covered to protect from contamination. Covers added.

Clear bins stacked wet on dish shelf over microwave in kitchen. Allow to fully air dry before stacking vertically.

Hand sink in kitchen and dump sink at bar need to be resealed to wall.

Paper towels not provided in both unisex restrooms - dryer only, where user must touch handle to exit.

Multiple time / temperature control for safety (TCS) foods in salad make table above 41F CA: All TCS foods =when in cold handling must be 41F or less. Food confirmed to have been in make table for less than 4 hours. Time to be used as control in salad make table until table is fixed. All TCS in top of make table to be discarded after 4 hours in table. TCS foods in bottom of make table removed from cooler to walk in cooler to cool items in make table that were labeled with discard time of 3:00pm. COS: on site

Gasket fraying bon walk in cooler. Salad make table not keeping foods at 41F or less-have table serviced asap. Do not store TCS foods in bottom until fixed. Top may be used using time as a control ( 4 hrs and then discarded) - repairman showed up while inspector was at restaurant