Shivansh 19 LLC Quik Stop 2

Observed cooked greens and beans stored underneath and next to raw pork and raw chicken in the reach-in cooler. Per 511-6-1-.04(4)(a), raw animal foods must be stored separately from or below ready-to-eat and cooked foods to prevent cross-contamination. Items were relocated to their proper storage positions during the inspection. Corrected on-site.

Observed raw shell eggs stored on the grill top at 78°F. Per 511-6-1-.04(6)(g), raw shell eggs must be stored at an ambient air temperature of 45°F or below to limit the growth of pathogens. Eggs were voluntarily discarded during the inspection. Corrective action taken on-site.

Observed cooked eggs, sausage, and bacon in the food service warming unit held at temperatures ranging from 107°F to 120°F. Per 511-6-1-.04(6)(f), hot-held TCS foods must be maintained at 135°F or above to prevent bacterial growth. All items were voluntarily discarded during the inspection. Corrective action taken on-site.

Observed employee washing hands in the 3-compartment sink instead of the designated handwashing sink. Per 511-6-1-.03(5)(d), food employees must wash hands only in a properly equipped handwashing sink. Using the 3-compartment sink for handwashing increases the risk of cross-contamination. Employee was directed to use the handwashing sink. Corrective action taken during inspection.

Observed a vape pen stored on a shelf adjacent to single-use plates. Personal items must be stored in a designated area away from food, equipment, utensils, linens, and single-service articles to prevent contamination. PIC relocated the item during inspection. Corrected on-site.

Observed raw animal food (raw eggs in the reach-in cooler on top of mac and cheese and cornbread) not properly separated from each other in the holding unit. Raw meats and ready-to-eat foods must be vertically separated by final cook temperature. COS - Reach-in cooler was properly arranged at time of inspection.

Observed expired Food Manager Certification. CA: PIC must sign up for course/exam as soon as possible.

Observed multiple foods (milk (4/29/25 & 2/18/2025, hot dogs 4/25, sour cream 4/25) stored past discard date. Food may not be served or sold. COS - Food discarded.

No test strips available for testing sanitizer concentration (quat). A test kit must be provided to test concentration.

Upon inspection mop found stored in mop bucket. Must be hung up to dry when not in use. COS: Hung up upon notifying.

Observed raw animal foods (raw pork, chicken, and sausage in the reach-in cooler) not properly separated from each other in the holding unit. Raw meats and ready-to-eat foods must be vertically separated by final cook temperature. COS - Reach-in cooler was properly arranged at time of inspection.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Provided employee health policy forms.

Observed multiple foods (eggs, bacon, hot dogs) stored past discard date. Food may not be served or sold. COS - Food discarded.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. PIC was unable to answer any question correctly.

Observed multiple prepared foods (hamburger, beans, and corn) that do not bear a consume by label. Food may not be served. COS - Food discarded.

Observed food employee wearing jewelry (bracelets) other than a plain ring on their hands/arms while preparing food. COS - Jewelry removed.

Observed small roaches crawling in the handwash sink.

Drain clogged at handwash sink; all plumbing must be in good repair. CA: Maintenance called but second handwash sink will be used in the meantime.

Non-food contact surfaces around the grill and fryers have an accumulation of grease build up. Non-food contact surfaces should be regularly cleaned.

Cellphone and keys stored on preparation surface.

Gravy, beans, and hamburger patties no hot held at 135F or above on the steam tables. Items were prepared less that 20 minutes ago, so they were reheated to 175F-195F.

Non-food contact surfaces around the grill and fryers have an accumulation of grease build up. Non-food contact surfaces should be regularly cleaned.

Raw eggs stored on grill top temperature is at 63F. Eggs must be stored cold held at 41F or below. COS - Eggs discarded.

Sausage, gravy, and grits on the hot bar hot held at 116-133F; must be hot held at 135F or above.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Provided employee health policy forms.

Observed build-up of slime on soda dispensing nozzles. Food contact surfaces must be cleaned as often as needed to preclude build-up. COS - Cleaned at time of inspection.

Bulk containers of food not labeled. Containers holding food shall be individually labeled with name.

Expired hot dogs and deli sandwiches stored past use-by dates. COS - Discarded.

Observed raw chicken thawed in an improper manner; sitting in the sink with no water running.

Eggs stored on the floor in the walk-in cooler; must be stored 6" off of the floor.

Observed personal items (cellphone) on facility equipment. A locker or suitable facility shall be used for storage of personal items.

Raw eggs stored above cheese and raw chicken stored above raw fish. Food shall be protected by contamination by separating raw animal food from ready to eat food. COS Moved during inspection.

No CFSM hung up. The cfsm shall be posted in public view. COS Hung up during inspection.

Bulk containers of food not labeled. Containers holding food shall be individually labeled with name.

Single service items stored on floor in facility. All items shall be stored 6" off the floor.

Observed personal items on facility equipment (jacket, phone and phone charger). A locker or suitable facility shall be used for storage of personal items.