CHUCK WAGON

High Priority - Container of medicine improperly stored. Observed burn cream stored above food prep station in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (48F - Cold Holding) and diced ham (47F - Cold Holding) located across the cook line. As per operator, items have been there for about an hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding) near cook line. As per operator, product has been there for no more than an hour.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf used for pots and pans with rust pitting the surface.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in back storage area not secured.

Basic - Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves next to the cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in ware washing area.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair ware washing area sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment in poor repair. Observed hand wash sink near three compartment sink in poor repair. Observed reach in cooler located near cook line with torn gaskets.

Basic - Hole in or other damage to wall. Observed wall near ware washing area in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line soiled.

Basic - Soiled dry wiping cloth in use. Observed soiled cloth used to clean flat top grill at the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near ware washing area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine solution.

Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles containing oil and butter with no label at cook line.

High Priority - Container of medicine improperly stored. Observed bottle of pepto-bismol and bottle of vitamins stored next to clean utensils on shelf. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (125F - Hot Holding) at the cook line. As per operator, product was recently made and has been there for no more than half an hour. Operator began to reheat to correct parameters. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed female employee wash knife at hand wash sink located near ware washing station.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed dry rack shelves used to stored clean containers and utensils with rust accumulation.

Basic - Equipment in poor repair. Observed walk in cooler gasket torn. Observed reach in cooler located across the cook line with torn gaskets.

Basic - Floors not maintained smooth and durable. Observed kitchen and ware washing floor not smooth and durable.

Basic - Food stored on floor. Observed gallon of oil on floor inside walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located at hand wash station near the front counter. Observed sign posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar near coffee prep station not labeled. Operator labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed POTATO SALAD (47F - Cooling); COLESLAW (46F - Cooling) at first walk in cooler, as per manager more than six hours. Manager discarded product during inspection.

High Priority - Food with mold-like growth. See stop sale. Observed a pack of romaine lettuce at second walk in cooler moldy and unwholesome. Operator discarded product during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed POTATO SALAD (47F - Cooling); COLESLAW (46F - Cooling) at first walk in cooler, as per manager more than six hours. Manager discarded product during inspection.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink at ware washing area 200ppm. Employee diluted solution, final reading 50ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at kitchen area over front line station soiled with debris.

Basic - Clean wiping cloth supply not properly stored. Observed clean wiping cloth stored on oven handle at kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting. Employee separated containers to air dry. Corrective Action Taken

Basic - Floors not constructed to be easily cleanable. Observed floor throughout kitchen not smooth and easily cleaned.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at ice bin at front counter. Manager removed scoop from ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at interior entrance of second walk in cooler soiled with mold like substance. Observed shelf under flattop griddle soiled with food debris located at kitchen area.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at first walk in cooler soiled with debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at kitchen area window soiled with food debris.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer with ice buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under steam table soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind flat grill Repeat Violation

High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. Corrective Action Taken Repeat Violation - From follow-up inspection 2024-04-12: Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets soiled with accumulated food debris. - From follow-up inspection 2024-04-12: Observed fryer baskets soiled with accumulated food debris. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at warehouse washing area. - From follow-up inspection 2024-04-12: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at warehouse washing area. Time Extended

Basic - - From initial inspection : Basic - Observed unsealed concrete floor in kitchen and ware washing areas. Repeat Violation - From follow-up inspection 2024-04-12: Observed unsealed concrete floor in kitchen and ware washing areas. Time Extended

Basic - - From initial inspection : Basic - Observed wall soiled with accumulated food debris near chest freezer at kitchen. - From follow-up inspection 2024-04-12: Observed wall soiled with accumulated food debris near chest freezer at kitchen. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding) at produce walk in cooler. As per operator, unit door was opened for approximately 15 minutes for delivery.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Operator diluted solution with water. Final reading, 50ppm. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at ware washing area. Observed hot water at 80F at front counter. Ran water for approximately 3 minutes. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed at produce walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gasket at cook line in disrepair.

Basic - Floor area(s) covered with standing water. Observed at walk in cooler near ice machine.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream (48F - Cold Holding) inside reach in cooler at front counter. As per operator, item was held at room temperature for less than 2 hours.

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. Observed cream cheese at expo area. Employee time marked item. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of sanitizer not labeled at expo area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve unable to open at ware washing area. Observed hot water at 79F at front counter. Ran water for approximately 3 minutes.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed container of onions at walk in cooler. Operator placed product on shelf. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at ware washing area and cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris near flip top reach in cooler at cook line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed whole raw turkey stored over hamburger patties inside walk in cooler next to ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (53 F - Cold Holding) at cook line. As per cook for less than four hours, employee added more ice to container Observed raw bacon (53 F - Cold Holding) stored at room temperature on prep table. Corrected On-Site Repeat Violation

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 butter held under time control with no date marking. As per manager butter was placed there approximately 3 hours prior. Manager placed time mark to container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at cook line.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting at dish area.

Basic - Equipment in poor repair. Observed torn gasket at preparation cooler inside kitchen.

Basic - Floor soiled/has accumulation of debris located inside walk in cooler.

Basic - Food stored on floor. Observed bag of potatoes on floor in walk in cooler. Observed bag of sugar on floor in kitchen.

Basic - Interior of refrigerator in disrepair at walk-in cooler next to ice machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 light bulbs missing shield in front of grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan cover located inside reach in cooler next to hand wash sink in kitchen.

Basic - Standing water in bottom of walk-in-cooler next to ice machine.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom located throughout ware washing and kitchen area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.

Basic - Water leaking from pipe and/or faucet/handle at hand wash sink inside ware washing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. O raw beef,pork with potato fries located in the black chest reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. standing unit:; corn stuffing/ contain eggs(as per operator 2 days ago) (46°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. standing unit:; corn stuffing/ contain eggs(as per operator 2 days ago) (46°F - Cold Holding)

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of grease and food debris, unit at the cookline. Observed interior of microwave soiled with accumulation of encrusted food debris, unit located in the kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. Repeat Violation