Buttermilk Biscuit

Observed leaking pipes under the 3 compartment sink inside the dishwashing area and at the 3 compartment dump sink at the bar.

CA: Must repair leaking sinks within 7 days.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed a back flow device missing on the mop sink.

CA: Advised the manager to provide a back flow device on the faucet of the mop sink.

511-6-1.06(2)(j) - Backflow Prevention Device When Required (P) (j) Backflow Prevention Device, When Required. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

Observed The most current inspection NOT Posted (a passed report was posted 80 (4/3/2025) or displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

CA: Advised manager to always post the current inspection report.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed broken reach in cooler door handles in poor repair.

CA: Advised manager to have owner replace the broken coolers door handles.

-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed soiled reach-in cooler shelves. In units in the dishwashing area.

Observed serveral TCS items on the cook line stored with a temperature in excess of 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed failure to maintain hand sink closest to cook line without proper hand drying provisions. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC provided paper towels

Observed failure to maintain food contact surfaces clean to sight and touch. Observed several plastic storage bins stored as clean with leftover sticker residue. Observed heavily stained and scored cutting boards in facility. Employee shall rewash equipment and discard if unable to maintain clean.

Observed failure to maintain outer openings protected with self closing tight fitting doors. Observed back door left ajar during service. Observed once back door was closed visible light emanating through. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors PIC shut door however will need to provide proper seals.

Observed dishes stacked as clean while wet to dry. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Dishwasher began to unstack dishes.

No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Manager must provide sanitizing test strip for both sanitizers. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed failure to maintain dumpster in a clean state. Observed dumpster overflowing with reuse at time of inspection. Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CA: facility should have requency increased.

Observed potentially hazardous food (raw chicken wings) cold held at greater than 41 degrees Fahrenheit. (Liquid eggs inside prep top cooler on cook line, Chicken wings were inside the reach in draw cooler under grill and inside reach in two door cooler in rear prep area) Manager discarded.
(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Wet wiping cloth not stored in sanitizing solution between uses. Manager removed wiping cloths from both prep top cutting boards and prep table in rear prep area). (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Outer openings not protected with self-closing doors. Observed rear door standing open. Trash can sitting outside the door. Manager closed the door. , the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

Observed small flying insects in back and prep areas. Door standing open and the air curtain not working. Manager and employee could not know how to turn it on

Faucet/handle missing at plumbing fixture 3 compartment sprayer. Must repair within 10 days

Observed leaking pipe under 3 compartment sink. Must repair within 10 days

No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Manager must provide sanitizing test strip for both sanitizers. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Bathroom not enclosed with tight-fitting, self-closing doors. Must repair within 10 days.

Observed failure to wash hands in between tasks. Observed several employees using cell phones upon arrival to facility. Employees then put phones away and returned to working without washing hands or changing gloves. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: After engaging in other activities that contaminate the hands PIC shall retrain employees on when to wash

Observed several TCS foods stored in drawer cooler below grill in excess of 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC discarded food items

Observed hand sink at bar inaccessible for washing hands. Observed two pitchers stored in hand sink during time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pitchers were removed from handsink

Observed failure to maintain food contact surfaces clean to sight and touch Observed knives stored on magnet and ladles stored hanging from shelf of previously cleaned and sanitized equipment stored while still showing signs of debris. PIC shall rewash equipment to maintain in clean state

Observed employee cooking at griddle with bracelet and watch on wrists. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed jewelry

Observed failure to provide proper test strips for testing of sanitizer solution. Observed empty container of chlorine test strips stored on dish machine. PIC could not provide any more strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC shall obtain more test strips

Observed failure to maintain hand sink supplied with proper hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures Cos: PIC provided paper towels for hand drying.

Observed failure to maintain food items stored with protection from overhead contamination. Observed flavored butters stored on counter without overhead protection. storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: PIC covered butter products

Observed failure to maintain sufficient sanitizer concentration at dish machine. Observed low temp dish machine with a 0 chemical reading of chlorine. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) PIC shall utilize 3 comp sink until sanitizer can be restocked.

Observed working container of white substance with no label as to its contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled container

Observed failure to store wiping cloths properly in between uses. Observed wet wiping cloths stored in a container in the prep top cooler. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. COS: PIC removed cloths

Observed single use item used multiple times. Observed plastic cup being utilized as a scoop during service. Single-service and single-use articles may not be reused COS: PIC removed cup

Observed failure to maintain dumpster in a covered state. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment CA: PIC shall have dumpster door shut in between uses

Observed pooled eggs stored directly on counter 67F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded eggs and moved storage area to reachin cooler.

Observed pan of sausage held above steam well 100F Observed pan of sausage held on top shelf above flattop 123. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded.

Observed knives stored in between steam table and reach-in. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on aa clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). Knives were removed to be washed and sanitized.

Observed dishes stacked as clean while wet to dry. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Dishwasher began to unstack dishes.

Observed no cover trash can in restroom used by females. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PIC will supply a covered trash can.

Observed employee beverages, cell phones and ear buds stored on shelf with and above food and on food containers. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC relocated all employee items.

Observed backflow device improperly installed on mop sink.

Observed light fixture above bar in the establishment are not designed and constructed to be durable to retain their characteristic qualities under normal use conditions. Light fixture is not the light fixtures submitted during plan review. Light fixture is glass. Owner must provide cut sheet for the light fixtures. Light fixtures must be shatter proof.

Observed wall not smooth and easily cleanable around mop sink (cinder block wall). Must provide an approvable material on wall around mop sink and paint cinder blocks in dry storage room.