NATIONS CAFE LOUNGE

1-2B: .03(3)(a)Facility does not employ an individual with an active Certified Food Safety Manager certification. The CFSM certificate posted for the person in charge is expired as of 5/15/2026. PERMIT SUSPENDED.// A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

8-2B: .07(6)(f)Observed bags of spinach stored in a container that had a manufacturer's label that says "sanitizer wipes".// A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single service or single-use articles. (P) Corrective Actions: Spinach was discarded.//

9-2: .04(5)(j)Facility prepares and packages juices on site. Juices on site are not labeled with a warning statement.// Juice packaged in a food service establishment shall be labeled, if not treated to yield a 5-log reduction, which is equal to a 99.999 reduction, of the most resistant microorganism of public health significance:

1. As specified under Rule .04(7)(c), (Pf) and
2. As specified in 21 CFR 101.17(g) with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." (Pf) Corrective Actions: Juice was discarded during inspection.//

14A: .04(4)(k)Observed in-use scoops with no handles stored in several spices and flours.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a 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; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were removed from food.//

1-2A: .03(2)(a)-(n),(p)Observed person in charge allow an individual who is not an employee of the facility into the preparation area. Individual was touching cooler door handles. Additionally, several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Individual exited food preparation area. Cooler handle was cleaned and sanitized.//

1-2B: .03(3)(a)Facility does not employ an individual with an active Certified Food Safety Manager certification. The CFSM certificate posted for the person in charge is expired as of 5/15/2026. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

17B: .06(5)(r),(s)Observed two trays of meat pies that were kept in the kitchen from last night intended to be discarded.// 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. (C) Corrective Actions: Food was discarded.//

17C: .07(5)(a),(b)1,2,3Observed restroom floors with accumulation of residue and standing water.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(l)Observed several dead insects (mostly roach-like insects) throughout facility (around handwashing sinks, in handwashing sink basin, on warewashing machine drainboard, inside of cooler used as a dry storage cabinet). SECOND CONSECUTIVE VIOLATION.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

18: .07(5)(k)Observed several live insects (mostly roach-like insects) throughout facility and in food (on walls and floors, inside cooler used as a dry storage cabinet, on oil carton). PERMIT SUSPENDED// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

2-2D: .07(3)(b)Observed no paper towels supplied at handwashing sink near back door, handwashing sink in front cooking area, and handwashing sinks in both restrooms.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied at handwashing sinks in kitchen during inspection.//

3-1C: .04(1)Observed live and dead insects in packages of dry goods (grits, couscous, white corn flour, spice blend).// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food was discarded.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F. (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were placed in walk-in cooler to cool down.//

9-2: .04(5)(j)Facility prepares and packages juices on site. Juices on site are not labeled with a warning statement.// Juice packaged in a food service establishment shall be labeled, if not treated to yield a 5-log reduction, which is equal to a 99.999 reduction, of the most resistant microorganism of public health significance:

1. As specified under Rule .04(7)(c), (Pf) and
2. As specified in 21 CFR 101.17(g) with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." (Pf)

11C: .04(6)(c)Observed raw shrimp thawing in meat sink with no running water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was cooked immediately.//

13A: .02(1)(d)Facility does not have the most recent inspection report posted. Two old reports from 3/19/24 and 6/25/24 are posted.// 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. (C) Corrective Actions: Remove old reports and post today's inspection report in public view.//

15A: .05(6)(a)Observed standing cooler next to cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.1F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17A: .07(3)(e)Observed no toilet tissue provided in a women's restroom stall.// A supply of toilet tissue shall be available at each toilet. (C)

18: .07(5)(l)Observed several dead insects at the bottom of a standing cooler used as a dry storage cabinet.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Insects were removed and cooler was cleaned.//

4-2B: .05(8)(a)Observed employee wash and rinse utensils, then proceed to store them as clean without sanitizing.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were brought back to 3 compartment sink to be washed, rinsed, and sanitized.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

12D: .04(4)(g)Observed raw frozen fish in an open box in vegetable sink which employee was preparing to clean.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw fish was removed from vegetable sink. Vegetable sink was washed and sanitized. Instructed employee to use meat sink to clean raw fish.//

13A: .02(1)(d)The most recent inspection report is not posted.// 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. (C) Corrective Actions: A copy of today's inspection report was given to person in charge and posted in public view.//

15A: .05(6)(a)Observed walk-in cooler unable to maintain a cold holding temperature of 41F or below.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on site. Please correct by 4/24/25.//

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

3-1C: .04(1)Observed live insects, dead insects, and larvae-like objects inside of flour in cooler serving as dry storage cabinet. Observed kenkey (stuffed corn husks) in walk-in cooler with mold-like accumulation. Observed cabbage in walk-in cooler with mold-like accumuation.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: All foods were discarded.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed frozen raw fish (removed from original packaging) stored above cooked beef patties in standing freezer. Observed frozen raw beef and frozen raw chicken (both removed from original packaging) stored above cooked meats in standing freezer. Observed frozen raw steak removed from original packaging stored above ready-to-eat foods in standing freezer. Observed raw shell eggs stored above juices in walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) Corrective Actions: Raw animal foods were separated from ready-to-eat foods.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F in walk-in cooler (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

10D: .04(8)(b)Observed milk, cream, and coconut milk held past their printed expiration date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods were discarded.//

17D: .07(2)(j)Observed hood filters above cooking equipment with accumulation of grease.// Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. (C)

18: .07(5)(l)Observed multiple dead insects inside of cooler being used as dry storage cabinet and in unused buffet equipment.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Dead insects were removed from premises.//

18: .07(5)(k)Observed live insects inside of standing cooler being used as dry storage cabinet. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

6-1C: .04(6)(d)Observed multiple time/temperature control for safety (TCS) foods were not cooling to a cold holding temperature of 41 degrees Fahrenheit or lower within 4 hours. Foods were being cooled in bulk volumes store in the walk in cooler.// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person In Charge (PIC) discarded all identified foods during this routine inspection, refer to temperature log.//

10D: .04(4)(d)Observed multiple bulk foods that could not be identified by site without any labels.// 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. (C) Corrective Actions: PIC shall correct within ten days from the day of this inspection. Correct by 7-30-2024.

AN INFORMAL INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS FROM THE DAY OF THIS INSPECTION (JULY 2, 2024) //

11A: .04(6)(e)Observed multiple TCS foods that were being cooled down in bulk amounts, therefore disallowing rapid cooling rates to cool down TCS foods within 4 hours. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC was given some onsite training on how to implement proper cooling methods.//

17C: .07(5)(a),(b)1,2,3Observed several areas in the food preparation/kitchen/dishwash/dry storage room with food debris.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: PIC shall thoroughly clean areas along the floors, wall, top of dishmachine, and seal any open holes noted next to the dish wash machine and three compartment sink.

AN INFORMAL INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS FROM THE DAY OF THIS INSPECTION (JULY 2, 2024) //

18: .07(5)(k)Observe german cockroachs in and around the dishwash machine.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: PIC shall take effective pest control measures, refer to the comments below.

AN INFORMAL INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS FROM THE DAY OF THIS INSPECTION (JULY 2, 2024) //