PAPYS PLACE

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed shredded cheese on top of eggs with bare hands. Manager had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: Swiss cheese (48F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager voluntarily discarded cheese. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item stored in steam table: green beans (126F - Reheating). Employee stated item placed in steam table at 7:00 am to reheat, temperature taken at 9:45 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: mashed potatoes (125F - Hot Holding). Employee stated mashed potatoes prepared and placed in steam table two hours prior to temperature being taken. Employee placed mashed potatoes in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf next to three compartment sink. Repeat Violation

Basic - Food stored on floor. Bag of salt pellets on ground next to water softener. Manager placed salt pellets on shelf. Corrected On-Site

Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage room. Manager placed cups on shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager called vendor to fix dispenser. Corrective Action Taken

High Priority - Live, small flying insects found. Observed two flies in kitchen area.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed three cracked eggs in reach-in cooler next to kitchen reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: provolone cheese (48F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table next to cook line: sausage (117F,122F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager placed sausage in oven to reheat sausage. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table next to cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink next to three compartment sink. Manager removed knife from hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink. Manager removed phone during inspection. Corrected On-Site

Basic - Open dumpster lid. Dumpster behind building. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of kitchen reach-in freezer. Repeat Violation

Basic - Stored food not covered. Iced tea stored in wait station. Manager placed cover on tea during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Grits stored underneath kitchen prep table in front of passenger through window.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled three-compartment sink drain the put on clean gloves without washing hands first then prepared sandwich touching Ready-To-Eat items such as lettuce tomato and bacon. Cook wearing gloves cracked raw shelled eggs then handled cooking equipment then took a slice of cheese to grill from flip-top make table cooler , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Bag of pasta with mold in walk-in-cooler . Manager discarded pasta

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by side door had spray cleaner inside sink. Manager removed spray bottle.

Basic - Ceiling tile missing. Missing ceiling tile above reach in cooler in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Open cup of coffee stored on top shelf of clean ware rack above clean equipment. employee drinks stored over take out cutlery.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top rack of clean ware rack Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Food stored on floor. One onion and green pepper on floor in walk-in-cooler.

Basic - Hole in or other damage to wall. Men's restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole.

Basic - Single-service articles improperly stored. single service cups stored on floor in dry goods storage area

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves on cook line cracked eggs into a pan then handled dish with prepared food without removing gloves, washing hands and putting on clean gloves. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips of three-compartment sink (Quat)

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottle Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch cooler stored above eggs in walk-in-cooler. Manager placed employee cooler on bottom shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cookline did not have hair restraints.

Basic - Hole in or other damage to wall. Men's restroom has a door with a hole for a lock but no lock is in place. The door does not lead to anywhere and a wall can be seen through the hole. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed insecticide stored next to the lollipops. Manager moved lollipops. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( de-greaser ). Manager labeled bottle Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed female kitchen staff cutting tomatoes that will be stored, no gloves. The manager requested she wash hands and put on gloves, and she did. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed raw shell eggs on the wire racks at the cook line, no time mark. An adjusted time was added. ALSO, the pancake batter was lacking a time mark. An adjusted time mark was added. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. A vacuum breaker was added. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed lack of test strips for the 3 compartment sink quaternary amonia.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk outside co2 is not secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on the prep table with cut tomatoes. These were moved below. Corrected On-Site

Basic - Hole in or other damage to wall. Observed there is a hole in the wall behind the dish wash machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed the chef knife on the cook line stored between the make table reach-in cooler and flip top cover.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly on the electric slicer. Air curtains and others measures are in use. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed packaged slice cheese by the first make reach-in cooler by the swinging doors, 56F. This was moved to a working reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the pancake batter lacking a time mark. The batter that was in use was finished within the 4 hour time frame and mare batter was freshly put out for service. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front line hand wash sink has ice in it.

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. Fruit containing cut melon. Milk with no date mark.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee cracked shell eggs with gloves hands then continued to get bags of frozen fries from freezer without first washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the kitchen area one near the main cookline in front of reach in cooler, other fly in front of the dishwasher area near the hand washing sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table on cook-line had eggs laying over the vegetables.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fruit with Cut melon stored in the reach in cooler near the cookline with a date of 3/11 should have been discarded 3/17. Stop Sale issued. Milk cartoon in the reach in cooler in the front, not date marked, employee didn't know when it was opened. Stop sale issued .

High Priority - Toxic substance/chemical improperly stored. In front of the reach in cooler, over the bottom of the rack. Employee moved them to storage area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Over the rack in front of reach-in cooler in the kitchen area,.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from grill stained.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in front counter hand washing sink. Towel stored in hand washing sink next to back door. Manager removed items from hand washing sinks. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from grill. Employee placed cloth in sanitizer bucket. Corrected On-Site