TRUE GRITS

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs, no hand wash, handle clean utensils and assist with plating food with barehands.

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 employee on cook line use bare hand to move cooked ready to eat pancake from spatula to plate, no AOP.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shrimp over prepared ready to eat tuna fish mix. Employee rearranged storage levels. In the prep area reach in cooler, raw catfish over ready to eat sausage, turkey and ham. Operator rearranged storage levels. 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. No time mark in notepad for raw shell eggs held on time as public health control. Employee on cook line will add time mark for eggs from 20 minutes prior. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waitstation flip top reach in cooler has build up of food residue staining on the cutting board. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with open top next to the flip top reach in cooler on the cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep room microwave.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of entry to prep area, clean plastic containers stacked while wet. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop buckets.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, opened bag of frozen raw chicken tenders over open bag of frozen ready to eat corn nuggets. Operator relocated the raw frozen chicken tenders. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the pass through window flip top reach in cooler has build up of food residue staining. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent of the warewashing area has dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table opposite the three compartment sink. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep area, clean containers stacked while wet. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping through cook line hood filters and on wall beneath the hood filters. Cleaning scheduled for this month per signage on hood system. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between steam table and prep table. Operator relocated the knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with residue build up. Soda dispenser nozzle for lemonade has residue staining at the top screwed in portion of the nozzle.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub hands on shirt, then continue working with food products without hand wash. Person in charge spoke to employee who washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer in kitchen observed raw beef no longer commercially packaged stored over no longer commercially packaged mushrooms, tater tots. Also, in fliptop in kitchen, raw shrimp stored over ready to eat corned beef hash. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink set up with 200+ ppm chlorine. Test strips is rebleaching. Person in charge remade to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards observed with black debris buildup. Staining on server cutting board. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not testing correctly due to mold like substance on strips.

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. Two new employees missing proof of being informed of reporting responsibility.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple items with bowls used as scoops. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor to the right of the griddle. Repeat Violation

Basic - Food stored on floor. Cases of potatoes stored on floor under back prep table. Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at three compartment sink Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Creamers in 1 door reach in cooler across from three compartment sink re-served to customers. Educated person in charge about time/temperature control for safety foods being re-served. Server discarded creamers. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120°°F - Hot Holding) in rice warmer across from cook line. Person in charge reheated rice to 201°. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cart near three compartment sink. Person in charge moved cart Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided and soap at handwash sink. Missing towels and soap at hand wash sink near three compartment sink. Person in charge provided towels and soap Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table near coffee filters. Person in charge moved drink Corrected On-Site

Basic - Food stored on floor. Cases of cooking oil on floor of shed

Basic - Single-service articles improperly stored. Cases of single service items stored on floor in shed

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under hand wash sink in kitchen

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled near cook line. Person in charge labeled container Corrected On-Site