Uncle Butch's Chicken and Waffles

1-2B: .03(3)(c)Observed the CFSM(certified food safety manager) certificate expired on 5/12/26 and posted in public view. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf) Corrective Actions: FAILURE TO PROVIDE AN UPDATE CFSM MAY RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN AN APPROVED CFSM IS PROVIDED.

1-2A: .03(2)Observed a PIC (person in charge) not present at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: One of the server/host was designated as the PIC.

2-2A: .03(4)(a)(b)(c)(e)(f)Designated PIC (person in charge) was unable to name the reportable symptoms and diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was coached on the reportable symptoms and diseases.

4-2B: .05(6)(n)Observed dish machine actively being used not dispensing chlorine. Observed the chlorine dish was sanitizer container was empty. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee will use the three compartment sink to wash, rinse, sanitize utensils. ***SECOND REPEAT OF CODE PROVISION. VIOLATION ON THE NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ****

6-1A: .04(6)(f)Observed pooled eggs cold holding above 41F in an ice bath located in between the grill. Observed chopped chicken, chopped tomatoes, shredded cheese, spinach, a block of cheese, and Cole slaw cold holding above 41F in the prep cooler. Observed raw steak ribeye cold holding above 41F in the reach-in-drawer. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC removed the cole slaw and the block of cheese to the reach-in-coolers. Bags containing ice were placed on the raw ribeye steak and all of the foods in the prep cooler. Pooled eggs were placed in another ice bath.

4-2B: .05(6)(n)After multiple test, observed dish machine dispensing chlorine with a concentration below 10PPM. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: **FAILURE TO CORRECT VIOLATION BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE SUSPENDED WHEN VIOLATION IS FULLY CORRECTTED. **

6-1A: .04(6)(f)Observed eggs white located on the grill in ice bath cold holding above 41F. Observed raw ribeye steak, raw shrimp cold holding above 41F in the reach-in-drawer. Observed chicken sausage, raw shelled eggs, and slice american cheese cold holding above 41F in the prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) iced the ribeye and the raw shrimp in the reach-in-drawer. All other food items listed above were removed to the walk-in-cooler for rapid cooling.

8-2B: .07(6)(g)Observed two chlorine sanitizer buckets held a concentration of 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) diluted both sanitizer buckets.

10D: .04(7)(c)Observed multiple squeeze bottles not labeled. 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: Food employee labeled all of the squeeze bottles.