KICKSTART GRILLE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs then change gloves without handwashing. Inspector coached cook on proper hand washing procedures. Employee washed their hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in kitchen make table: pancake batter (77F - Cold Holding); diced tomatoes (54F - Cold Holding); sliced cheese (54F - Cold Holding); raw catfish (55F - Cold Holding). all items were placed in the unit for 2 hours, operator placed items in freezer to rapid chill for 30 minutes. New temperatures: pancake batter 40F, diced tomatoes 34F, sliced cheese 36F, raw catfish 36F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in front counter cooler opened 2 days prior not date marked. Operator date marked it Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. On arrival, Observed ice stored inside both hand sinks in kitchen

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and eggs Benedict are not identified on the menu. Operator placed an asterisk next to each item on all menus during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was provided with a form and all items were added to the time as public health control form during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table in kitchen in disrepair

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket stored on kitchen floor. Operator removed and placed on shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries, unwashed carrots and other produce stored over prepped sandwiches in reach in cooler. Operator removed Corrected On-Site