SISTER'S PLACE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Triple sink was already set up with sanitizer, all dishes will be placed in sanitizer after washing in the dish machine. Corrected On-Site

High Priority - Live, small flying insects found One live fly in kitchen. One live fly in ware wash area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler: raw cubed steak on shelf over raw gator. Employee moved gator. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: ham 47F. Cheese 46F. Door of unit was found cracked open for unknown amount of time. Also, items in bottom of reach in cooler 37F. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Purple power degreaser next to container of oil for baked potatoes. Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee pulling plated food from pass thru with fake painted nails and no gloves. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top corner of ice bin under fountain machine has black substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink next to back door blocked with wooden sticks and plastic bin. All were removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice and lemon in hand sink in server station. Manager removed. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In powdered sugar, rice and flour. Manager began removing all. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet. Repeat Violation

Basic - Equipment in poor repair. Hot box on cook line with broken gaskets. Container in make table on cook line melted. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar. Removed during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two reach in coolers on cook line soiled with food debris.

Basic - Open dumpster lid. Dumpster located behind building.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink near back door draining slow.

Basic - Working containers of food removed from original container not identified by common name. Two container of sugar not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bag containing raw fish stored on shelf inside reach-in cooler directly above gallon of milk. Employee moved the milk to a higher shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom of refrigerated make-table at cookline: raw hamburger meat (70F - Cold Holding). Manager stated the hamburger meat was held at the cookline sitting on a warm surface during the lunch rush for approximately 30 minutes. Manager moved the hamburger meat to a freezer to rapidly cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle containing dish soap and spray bottle containing degreaser stored on shelf directly beside margarine and clean cutting boards in prep area. Employee placed both items on the floor during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table in server station is stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area completely blocked by large plastic bin and shopvac. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored down in container of rice in dry storage room.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in server station has deep cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on shelf above prep table in prep area of kitchen. Employee removed phone from the shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area handling bacon with bracelet on wrist.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups counter in server station.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Hole on interior of ice machine door with exposed insulation.

Basic - Unclean building components, attachments or fixtures. Hanging pot rack in kitchen soiled with dust.

Basic - Wood surface not properly sealed. Unsealed wood on shelving inside walk-in freezer.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ziplock at containing cooked pasta with date mark of 5/27 on shelf inside reach-in cooler at cookline.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw alligator meat stored on shelf directly below pan containing raw hamburger meat in walk-in cooler. Employee moved the raw hamburger meat to another cooler during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated make-table at cookline: cut lettuce (49F - Cold Holding). The cut lettuce is inside a ziplock bag, sitting on top of pans, above the safe load line. Employee stated it was placed in the cooler approximately 90 minutes prior. Inspector had employee move it to a closed cooler to cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade in server station soiled with old food and/or black substance. 2. Bottom edge of deflector plate inside ice machine soiled with black substance.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage area at end of cookline blocked by vacuum.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated they have approximately 40 employees who handle food. No proof employees have been informed of their health reporting responsibilities. Inspector provided a new copy of the health reporting agreement to manager during this inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee keys sitting on top of reach-in freezer at cookline. 2. Apron sitting directly on top of container of oil in server station. 3. Shirt hanging from shelf above foil pans in kitchen near warewashing area. 4. Employee phone on shelf beside clean cups in server station. Employee removed phone from shelf during this inspection. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard handling food at cookline without wearing beard guard.

Basic - Floor soiled/has accumulation of debris. Floor behind ice machine soiled with black substance and/or debris.

Basic - Food stored on floor. Open container of frying oil stored directly on floor in kitchen near cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Several foil pans not inverted on top shelf near dish machine.

Basic - Equipment in poor repair. 1. Handle on walk-in freezer door broken. 2. Temperature gauge on exterior of wall-in freezer broken.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelving inside reach-in freezer at cookline rusted and coating flaking off.