Rolling In Dough

Observed fried eggs sitting on a stove top hot holding at 81 degree Fahrenheits. CA: Temperature control for safety food shall be maintained at 135 degree Fahrenheits or above. COS: Eggs were discarded.

Double sink in front kitchen of establishment- when asked what the kitchen was designed for staff replied- whatever we need it for at that moment. Drinks are dumped down it, vegetables are cleaned in it, hands are washed in it. 1 side of the sink had a serving tray in it and a wash cloth draped over the side. When asked again at the end of the inspection what the sink was going to be utilized for they responded a VEGETABLE PREP SINK. Sink needs to be cleaned and sanitized and sink cannot be used for any other purpose such as hand washing, dish washing etc. Dish washing paraphernalia needs to be relocated to 3 compartment sink.

Upon inspection several surfaces built up of grease, flour and sugar- handles oven seals, storage bins for food product-- Items need to be cleaned site to touch

Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.

Pulled lettuce observed in cold hold food prep storage container sitting on bread stand at 62 degrees, Ham #1 was57 degrees and Ham #2 was 45 degrees Cut tomato on shelf was at 82 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; Food needs to have proper cold hold provisions higher than the food product in the container... facility is using frozen ice blocks where food containers are just sitting on it. Needs to be Discarded during inspection.

Observed just cooked eggs sitting on flat iron stove top at 132 degrees. Eggs being hot held for service need to be held at 135 degrees or higher. Discard eggs or reheat to 165 prior to serving.

Sausage Links ,ham, and bologna and deli turkey was not date marked in the walk in cooler. COS all prepared food was date marked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Hand wash sink faucet was observed heavy dripping constant. Faucet needs to be fixed against leaks and properly maintained.

Previous Inspection was hidden behind beverage cold hold unit on side wall behind a clip board. Inspection must be posted for public viewing at eye level.

Filters above stove hood dirty with grease and dust. Need to be cleaned and degreased.

Raw eggs stored over ready to eat food; CA: Food shall be protected from cross contamination by: separating raw animal foods during stored, preparation, holding, and display from ready to eat food. COS: Moved during inspection.

Mayo stored on counter was temped at 80 deg f. Cut tomato on shelf was at 80 deg f; CA: All tcs food being cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Tots (80), chicken (80), and salmon cakes (85) hot holding on counter top. Eggs (107) and gravy (115) hot holding in steam well. Eggs (89) hot holding on stove; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Tots, chicken, gravy reheated. Salmon cakes, both eggs, gravy discarded during inspection. All food was cooked at around 8 this morning.

Biscuits stored uncovered in stand up unit in kitchen. CA: All food shall be stored covered in order to prevent overhead contamination; COS: Covered during inspection. `

Observed cut tomatoes sitting directly on a shelf wire rack with no protective cover, mixed in with no protective barrier and cover, needs to be stored in a working container.

Inspection from 6/2/20234 was hidden behind beverage cold hold unit on side wall behind a clip board. Inspection must be posted for public viewing at eye level.

EHS Observed upon entering the kitchen 2 employees entering the back door of the kitchen and neither 1 of them washed their hands . One went over and started preparing food ( PIC ) did not correct him. EHS Had to ask him to unglove and wash his hands prior to putting on new gloves and prepping food.

Improper Cold hold temperatures were observed on the cook shelf; Items were being stored on ice packs where the ice medium did not come up to the depths of the food product being stored in the containers. Sliced Country ham 66 degrees, Cheese, 43 -44 degrees and lettuce 66. Ice needs to be used or Or better ice packing to where food depth is covered by cold hold mechanisms being used.

Improper hot holding observed temperatures were taken at 9:40 am of cooked eggs being HH for service-- facility is holding cooked eggs on an old bread rack and also on the flat top stove top and 1 Small Hot hold unit. The temps in the hot hold unit were scrambled egg 99, Fried eggs 110, Link Sausages 117. Told CFSM to discard eggs on site. At last inspection was told they discarded eggs rather than reheat/ store over night, therefore, temperatures observed are not conducive to proper hot holding. Proper hot holding parameters were discussed and proper hot holding provisions need to be put in to place.

Wiping clothes were observed sitting on top of food container storing Scrambled eggs. Also observed sitting on top of several food prep surfaces. When not in use wiping clothes need to be stored in sanitizing solution.

Ice Machine, Microwave, crock pot, and ceiling tiles need to be smooth and easily cleanable non-pilled. All cooking equipment needs to be commercial grade - no household equipment. As needed replace ceiling tiles in main kitchen.

Improper hot holding of cooked eggs was observed-- facility is holding cooked eggs on an old bread rack and also on the flat top stove top. Temps ranged from 84 to 96 degrees. Told CFSM to discard eggs on site. Proper hot holding parameters were discussed and proper hot holding provisions need to be put in to place.

Observed 2 Ash trays with cigarette but, cigarettes and lighters sitting on food prep table upon entering kitchen. Employees shall use and keep tobacco and tobacco products in approved designated location away from food prep location .

Sausage,ham, and bacon was not date marked in the walk in cooler. COS all prepared food was date marked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Upon entering kitchen observed some members of staff and unauthorized personnel in the kitchen not wearing proper hair restraints. Hats and hair nets need to be worn when working and preparing food in the kitchen. Staff put on a hat.

Observed dog and pet bed in kitchen area as well as pet toys on food prep table. Live animals may not be allowed on the premises of a food service establishment in the kitchen. ALSO no unauthorized people are allowed in the kitchen.

Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.

Observed chemicals in plastic bottle and not properly labeled to identify chemical (windex). Once removed from bulk packaging/bottles chemicals need to be labeled accordingly.

Microwave, crock pot, and ceiling tiles need to be smooth and easily cleanable non-pilled. All cooking equipment needs to be commercial grade - no household equipment. As needed replace ceiling tiles in main kitchen.

Hood vent heavy grease and dust build up observed vents need to be degreased and cleaned.