Grandys Country Cupboard

Observed during the course of this inspection that the facility had a buffet unit that was holding TCS food items above 41 deg f. COS: Out of temp foods were discarded. CA: Glynn Eh instructs management to ensure that all TCS food items are properly held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility was hot holding chicken tenders at the front food service buffet at temps of 119/107 deg f. COS: Tenders were discarded. CA: Glynn Eh instructs management to ensure that all TCS food items are properly hot held at temps of 135 deg f or above.

Observed during the course of this inspection that the facility had powdered cleaner and stored in multiple areas above food storage equipment and single service items. CA: Glynn EH instructs management to ensure that all cleaners and sanitizers as well as any potentially toxic substances are properly stored separate and away from food, food storage/prep equipment, and single service items.

Observed two TCS H/H items ( Gravy and Baked beans) being held below the required 135 degrees F in the front service area at the time of this inspection. COS Items had been reheated 1 hour prior so they went back for proper reheating. Mgr started that temp loss was probably due to the absence of the second pan in the steam wells so they were replaced. He also stated that hourly temp checks will be added to the front service area.

Observed sanitizer levels lower than the required 200 ppm in all buckets and 3 comp sink at the time of this inspection. COS All refilled and checked CA Service call put in for dispensing unit

Observed during the course of this inspection that "Mac & Cheese" being stored inside of the walk in cooler at temps between 45-50 deg f as well as cheese sauce at 80 deg f. COS: All out of temp food was discarded. CA: Glynn Eh instructed management to retrain staff on the need to ensure that all TCS food items are cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had chicken fingers stored under a heat lamp at temps between 126-117 deg f. COS: Chicken fingers were discarded. CA: Glynn EH instructs management to ensure that all hot held foods are held at temps of 135 deg f or above. Glynn EH suggest creating a timer and alarm system to ensure that fried foods held under a heat lamp are discarded before the drop below 135 deg f.

Observed during the course of this inspection that the facility had boxes of single service "fork/spoon" packages stored directly on the floor in drive through. COS: Management moved and elevated the boxes. CA: Glynn EH instructs management to ensure that all single service items are stored at least six inches off of the floor in a clean/dry location.

Uncovered chicken and fries were observed observed in the WI chicken cooler being stored uncovered at the time of this inspection. COS Covered CA reeducation completed on the need to keep CH food covered

Observed sanitizer levels lower than the required 200 ppm in all buckets and 3 comp sink at the time of this inspection. COS All refilled and checked CA Service call put in for dispensing unit

Can opener in the kitchen was found with a significant build up of food debris on the cutting blade at the time of this inspection. CA Taken out of service until cleaned

Containers of ham and pancake batter were found in CH for later use with no 7 day code labeling on them at the time of this inspection. COS Labeled cA Mgr will make sure that all food is labeled

Scoops were found in product with handles in contact with the product in several areas in the prep and kitchen at the time of this inspection. COS removed

Observed during the course of this inspection that the facility ice machine had significant buildup on internal food contact surfaces. COS: Ice was discarded and management had the machine cleaned and sanitized. CA: Management stated that the cleaning procedure will be adjusted to clean the specifically affected areas more frequently.

Observed during the course of this inspection that both facility deli slicers displayed significant rust buildup on the back of the blades and other food contact surfaces of the equipment. CA: Management stated that the would contact the company that replaces the blades and have them replaced and that staff will be trained to cover surfaces that cant be replaced with plastic wrap or some other protective barrier.

Observed during the course of this inspection that the facility was repairing a wall in the dish pit/dish machine area and had exposed insulation and water damage. CA: Management stated that they would cover the wall with available covering and would not have the wall uncovered whenever food preparation was taking place.

Observed during the course of this inspection that the facility had flying insects in the food prep area located next to the salad prep top cooler and the exposed liquid margarine rolling machine. COS: Exposed liquid margarine was discarded and machine was removed from service. CA: Management stated that the prescence of the flying insects will be addressed with pest control and liquid margarine will be stored in a bottle until issue is resolved.