Gritz Family Restaurant

Observed raw shelled eggs stored next to veggie stew in the reach in cooler located in the back room. Raw shelled eggs also stored next to buttermilk in the reach in cooler

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed multiple TCS food items being cold-held in the reach in preparation cooler exceeding 41F. Advised PIC to discard all food items that was not prepped today (6/11/2026). Several prepped items including pancake batter, hashbrowns, and green tomatoes did not meet temperature requirements of 41 degrees or below, As a corrective action PIC will submerge all food pans in ice and use Time as a public health control. All TCS foods on the preparation line being cold held on ice. Time as a public health control will be implemented and documented. After 4 hours the food items should be discarded and the temperatures should be recorded for all food going on ice. PIC stated that a technician has been called and will service the units by 6/12/26. A copy of the service reports must be emailed to sabrina.young@dph.ga.gov and robert.lewis1@dph.ga.gov by 6/12/2026. Ice is a temporary method and cannot be used long term.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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, 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

Observed live German roaches crawling in plastic wrapped foil pans above the microwave. Also observed live German roaches above the handsink on the wall. Dead roaches observed on the floor next to the freezer. Several gnats observed in the storage room. Must have pest control to treat the facility twice this month for German roaches. Please submit service reports to sabrina.young@dph.ga.gov and robert.lewis1@dph.ga.gov by 6/15/2026

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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;

2. Routinely inspecting the premises for evidence of pests;

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.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. 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.

Observed the inspection report not visible to the public. Inspection report was posted on the wall near the entrance but was not visible. PIC advised that the score must be visible at all times.

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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed rust build up on the lid of the deep freezer. Sugar lid and container holding pooled eggs was cracked. PIC will discard the damaged equipment.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Crate used to store clean dishes contained build up on the side of the crate. Also, observed the interior surface of the steam well with an accumulation. PIC will deep clean by 6/11/26.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed a trash can with a lid not provided for sanitary napkins in the women's restroom.

Observed the floors, especially underneath equipment, throughout the kitchen in need of cleaning due to accumulation of food debris. Mold observed on the wall and ceiling in the dishwashing area. Old food and debris observed beneath the steps leading to the upstairs storage area. General cleaning and repairs of floors needed in the storage room upstairs.

Observed the ceiling tile missing above the reach in freezer in the kitchen that must be replaced.

Observed the floors and walls damaged in the back of the house near the stairs. Observed the floor tile in bad repair in the stairway area. Also, the floors are not in good repair in the upstairs area. The tile will need to be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent. Any holes will need to be properly sealed to prevent rodents, bugs, etc. from entering the facility. The baseboard will need to be properly sealed to the wall in this area too.

Observed employee preparing raw chicken on a cutting board above ready to eat biscuits. Advised PIC to relocate the biscuits. PIC mentioned that she will store the biscuits in the oven.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed an employee cup stored by the clean dishes in the kitchen. PIC removed the cup (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the dishwasher at 0 PPM chlorine sanitizer. PIC changed the chemical bucket and primed the machine and the dishwasher was at 100 PPM chlorine (COS). Advised PIC to rewash all dishes and to check the dishwasher everyday before running dishes through the machine.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. 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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed a live baby German roach crawling on the ceiling above the prep area. Must have pest control to treat the facility twice this month for German roaches. Please submit both service reports to sabrina.young@dph.ga.gov by 12/31.

Observed shredded cheese, coleslaw, and potato salad in the reach in cooler not cover to protect from contamination.

Observed biscuits stored underneath the steam table with no cover to protect from contamination.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employees without beard restraints. Employees were instructed to restrained their hair (COS).

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed sanitizer wiping cloth buckets soiled and at 0 PPM quaternary ammonium sanitizer solution.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the floors, especially underneath equipment, throughout the kitchen in need of cleaning due to accumulation of food debris.

Observed the ceiling tile missing above the reach in freezer in the kitchen that must be replaced.

Observed the floors and walls damaged in the back of the house near the stairs. Observed the floor tile in bad repair in the stairway area. Also, the floors are not in good repair in the upstairs area. The tile will need to be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent. Any holes will need to be properly sealed to prevent rodents, bugs, etc. from entering the facility. The baseboard will need to be properly sealed to the wall in this area too.

Observed the lid over the bulk container of flour in need of replacing due to cracks.

Observed the top of the deep freezer with a thick accumulation of rust build up. The deep freezer must be repaired or replaced. The colander and other items were stored on top of the deep freezer.

Also, observed the shelves rusty in the reach in cooler on the front end. The shelves must be cleaned or replaced.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed no chlorine test strips in the facility to test the concentration of the chlorine sanitizer in the dishwasher. This is a repeat violation. Test strips are needed to ensure the dishwasher is sanitizing properly.

Observed quaternary test strips expired for the cloth buckets (2023 and 09/2025).

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed the outside dumpster missing a drain plug.

Observed multiple TCS food items being cold-held in the triple door and lowboy cooler at temperatures exceeding 41F. Advised PIC to discard all food items that was not prepped today (6/20). As a corrective action PIC purchased bins and filled with ice to submerge all food products in them. The food will need to be kept on TPHC (4 hours). After 4 hours the food items should be discarded and the temperatures should be recorded for all food going on ice. PIC stated that a technician has been called and will service the units today. A copy of the service reports must be emailed to sabrina.young@dph.ga.gov by 6/24/25. Ice is a temporary method and cannot be used long term.

Observed soiled dishes stored with the clean dishes on the clean dishes shelf. Advised PIC to make sure clean dishes are kept separate from dirty dishes (COS).

Observed no preparation or expiration date on prepped hushpuppy mix and opened buttermilk in the reach in cooler. PIC placed a preparation date on the two items (COS).

Observed live flies and other insect flying around the light on the 2nd floor. Drinks and dry storage are located in this area. Also, noted some holes on the floor in this area that must be sealed

Pest control treated on 4/4/25 for ants, roaches, and spiders. Have pest control (Peach Town Pest Control) to treat for flies within the next week by 6/27/25. Send a copy of the report to sabrina.young@dph.ga.gov

Observed several food items on the steam table not covered to prevent contamination. The wall behind the steam table had a dust debris.

Observed country fried steak in the reach freezer not covered or protected from freezer burn or contamination.

Observed biscuits stored (cooling) on top of the meat preparation sink without a cover to protect from contamination.

Observed two sanitizer wiping cloth buckets soiled and at 100 PPM quaternary ammonium sanitizer solution. PIC remade the concentration to 400 PPM (COS).

Observed the rubber gasket in disrepair on the reach in cooler. Once the first door is opened the third door opens. Employees aren't closing the door and it is creating higher temperatures in the unit. Please service the reach in cooler to repair the gasket and to see if something is keeping the temperatures high.

Observed no chlorine test strips in the facility to test the concentration of the chlorine sanitizer in the dishwasher. This is a repeat violation. Test strips are needed to ensure the dishwasher is sanitizing properly.

Observed the wall behind the steam table in the kitchen in need of cleaning due to dust accumulation. Also, the floors, especially underneath equipment, throughout the kitchen in need of cleaning due to accumulation of food debris.

Observed the ceiling tile missing above the reach in freezer in the kitchen that must be replaced.

Observed the floors and walls damaged in the back of the house near the stairs. Observed the floor tile in bad repair in the stairway area. Also, the floors are not in good repair in the upstairs area. The tile will need to be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent. Any holes will need to be properly sealed to prevent rodents, bugs, etc. from entering the facility. The baseboard will need to be properly sealed to the wall in this area too.

Note: Observed the ceiling in very bad repair above the dishwasher area. PIC stated and also showed an invoice/service report from Harding Plumbing, Heating, and Cooling. The AC unit is leaking and they have to reroute condensation drain to allow for proper drainage. This is ongoing and he is hoping to have the area fixed by tomorrow (6/21). After plumbing is corrected then Ray (spoke with on the phone) will come and repair and seal the ceiling. Please email pictures and final service reports to sabrina.young@dph.ga.gov

Observed lights in the dry storage room upstairs without a protective shield.

Observed an employee's purse stored in the prep area on can goods and pasta products.

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, use tobacco products and electronic devices 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.

Observed several utensils (spoon & scoops) stored in food products. The handle should be stored upwards (coleslaw and both bulk sugar containers).

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean plates and bowls by the steam tables not being stored inverted or covered to prevent contamination.

Observed clean dishes stacked on the clean dishes rack with water nesting in all the dishes. Advised the dishwasher and the PIC to make sure that all dishes are properly air dried on the drain boards before placing on the clean dishes shelf.

Observed a container of single-use/single-service portion cups stored on the floor in the upstairs dry storage area. All products should be stored 6 inches or higher off the floor.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed (2) frying baskets in bad repair that must be replaced to avoid contamination of food items.

Observed raw fish stored in the middle of raw chicken liver and raw chicken wings. Also, observed raw fishes thawing beside hashbrown, fully cooked beans, fully cooked mashed potatoes and fully cooked pies.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed the can opener and the holder in need of cleaning due to an accumulation of old food debris. It must be clean to the sight and touch.

Observed the ice scoop holder on the front end in need of cleaning due to a black debris and water inside of it.

Observed the back door opened and without a self closing device on it. A self closing device must be installed to ensure that the door close completely.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. 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.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

Observed several food items on the steam table not covered to prevent contamination. The ceiling and wall above the food contained a dust debris.

Observed a wet wiping cloth stored in the handwashing sink and on the clean dishes storage rack. All wet cloths should be returned to the sanitizer bucket.

Observed a large amount of water nesting on the bottom of the reach in cooler on the front end. The cooler must be checked to see if a drain is clogged. Make sure to keep the cooler dry and clean. The cooler must be maintained in good repair.

Observed the floor tile missing in front of the fryers. Observed the floors and walls damaged in the back of the house near the stairs. Also, observed the floor tile damaged by the back door. Observed a big hole in the ceiling that needs to be sealed off from the chimney in the dry storage room (upstairs). The tile will need to be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent. Any holes will need to be properly sealed to prevent rodents, bugs, etc. from entering the facility.

Observed the wall and ceiling in need of cleaning by the stream table area. Also, observed the floors filled with an accumulation of food debris. Please pay close attention underneath equipment, etc.

Observed lights in the dry storage room upstairs without a protective shield.

Observed clean plates and bowls by the steam tables not being stored inverted or covered to prevent contamination.

Observed clean dishes on the storage racks stacked with water nesting. The dishes must properly air dry before putting them on the storage racks. Also, observed dishes stacked above the 3-compartment sink with soiled towels underneath them catching water. The dishes must properly air dry on a nonabsorbent material (COS).

Observed the cutting boards on the steam table in need of replacing due to deep cuts and dark colors.

Observed (2) frying baskets in bad repair. The baskets must be replaced to avoid contamination.

Observed no chlorine test strips in the facility to test the concentration of the chlorine in the dishwasher.

Observed frozen country steak stored in the reach in freezer without a lid to protect the food product.

Observed the interior surfaces of the ice machine with a black mold-like substance and the back wall with a brown substance. Observed the ice scoop holder at least half way full of water and the scoop in it. PIC started the cleaning process of the ice scoop holder (COS). Observed the lid on the ice for the drink machine with a brown and black substance. PIC removed and cleaned the lid (COS).

Observed sliced cheeses (kitchen), banana pudding, cheese cake, and another pie (front food service) in the reach in cooler without a preparation or expiration date.

Observed sauces and dressings in the reach in cooler (front of the house) out of the original container without a name to properly identify.

Observed employees without hair or beard restraints. Employees were instructed to restrained their hair (COS).

Observed the floor tile missing in front of the fryers and by the dishwasher. Observed the floors damaged in the back of the house where the prep sinks are. Also, observed the floor tile damaged by the back door. The tile will need to be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent.

Observed the ceiling above the dishwasher with water damaged. The leak will need to be fixed and the ceiling repainted.

Observed the floors in need of cleaning underneath the stove, fryers, and lowboy cooler. Also, the floor upstairs have water nesting.

Observed the HVAC vents over the steam table and in the prep area in need of cleaning due to dust.

Observed personal care items (TUMS) stored with food items in the kitchen.

Observed lights in the kitchen and in the room upstairs without a protective shield over it. Observed the light shields in the men & women restrooms and in the back room by the back door in need of cleaning.

Observed the inspection report not visible to the public. Inspection report was posted on the wall headed to the restrooms. A violation form was reviewed and signed.

Observed clean plates by the steam tables not being stored inverted. Observed clean dishes on the storage racks with water nesting. The dishes must properly air dry before putting them on the storage racks.

Observed the cutting boards on the steam table and prep top cooler in need of replacing due to deep cuts and dark colors.

Observed the outside dumpster missing a drain plug.

Observed the top of the grease storage receptacle in need of cleaning due to a thick grease build-up.

Observed hashbrown stored in a colander on top of raw ground beef in the meat sink in the back of the house. PIC discarded the hashbrown (COS).

Observed no chlorine solution in the dishwasher. Concentration at 0 PPM.

Observed several single-service items stored on the floor in the upstairs room. All items will need to be stored 6 inches or higher.

Observed the cutting board on the steam table in need of replacement due to deep cuts and dark colors.

Observed no quat or chlorine test strips in the facility to test the concentration of the dishwasher or sanitizer buckets.

Observed the wall in the kitchen in need of cleaning by the 3-compartment sink. Once it is cleaned it needs to be repainted.

Observed the ceiling tile missing over the steam table. The tile will need to be replaced (Repeat).

Observed lights in the kitchen and in the room upstairs without a protective shield over it.

Observed the big ice machine in the hallway with a black -like mold substance on the chute. Also, the coke drink nozzle and the lid for the drink machine on the front-end has a black mold like substance on them as well. One of the employees started cleaning the drink machine immediately (COS).

Observed green peppers (diced) and cooked ham in the reach in cooler towards the back with no preparation or disposal date. PIC added labels. (COS)

Observed a wet wiping cloth stored with clean dishes on the rack.PIC removed the wet cloth. (COS)

Observed no quat test strips for the sanitizer buckets to test the concentration. Also, no chlorine test strips for the dishwasher. Please order both strips to know if the solution is sanitizing properly.

Observed the floor by the drink machine on front-end taped with tape, the ceiling tile is missing over the steam table (need to be replaced),and the ceiling over the dishwasher has holes in it. All items will need to be fixed to make the areas smooth, easily cleanable, and nonabsorbent.

Also, noticed floor tile missing by the meat prep sink and still missing under the dishwasher. (Repeat)

Observed an employee's deink and water bottle stored by flour and meal (opened) in use to cook food items. Please store items in a designated area. Employee moved items. (COS)