Hometown Grill

Chicken hot holding at a temperature ranging from 109-120 on the steamtable at front food service. CA: Temperature control for safety food shall be maintained at 135 degree fahrenheit or above. COS: Chicken was reheated back to 170 degree fahrenheit on the fryer.

Observed most current inspection report was not displayed. CA: The most current inspection report shall be prominently displayed in public view at all times.

Container of rice on the counter temped at 60 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection.

Fried chicken on the hot line hot holding at 98 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Reheated to 200 deg f during inspection.

No hand soap available at the back hand sink. CA: Hand soap shall always be available at the hand washing sinks. Owner is going to bring more after inspection is complete.

Baked chicken hot holding in hot holding cabinet temped at 103 deg f. Fried pork chop hot holding in hot holding cabinet temped at 106 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Reheated during inspection.

Boiled chicken cooked on sunday did not have a date mark. Turnips cooked on friday did not have a date mark; CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1; COS: Date marked during inspection.

Back hand sink not working; CA: All plumbing systems shall be maintained in good repair; COS: New part is in the facility, and plumber is coming tomorrow to fix the sink. Owner is going to call me when sink is fixed. Employees are washing their hands at the front hand sink.

Hand sink did not have cold or hot water available. The hot and cold water was turned off; CA: A handwashing sink shall be equipped to provide water at least 100 deg f; COS: Turned back on during inspection.

No paper towels available for the hand sink in the kitchen; CA: Each hand washing sink shall be provided with drying provisions; COS: Paper towels added during inspection.

Bottle of sanitizer was in a glass cleaner bottle labeled glass cleaner; CA: Working containers shall be labeled to show chemical inside container; COS: Labeled during inspection.

Hand sink in the back leaking out of faucet; CA: All plumbing systems shall be maintained in good repair.

Chicken hot holding had temp below 135 deg f. All tcs food shall be maintained at 135 deg f or above. COS: Reheated during inspection.

No inspection report posted. The most current inspection report shall always be posted.

SOur cream container contained food that wasn't sour cream. Single service articles may not be reused.

Floor and wall haas build up of residue behind ice machine and mop sink. All physical facilities shall be maintained clean and in good repair.

Vent hood has build up of grease and needs to be cleaned. Vent hoods shall be maintained clean so as not to be a source of contamination.

Observed box of biscuits stored in walk in freezer uncovered. In order to prevent contamination food shall be stored covered, unless going through cooling process. COS: Covered during inspection.

Handsink leaking (back handsink). All plumbing systems shall be maintained in good repair.

The most current inspection report not posted. The most current inspection report shall be in display for public.

No test strips available. Test kit shall be available to test concentration of sanitizer.

Hole in wall under the handwashing sink. All physical facilities shall be maintained in good repair.

Container of beans in walk in cooler temped at 50 deg f. All tcs food being cold held shall be maintained at 41 deg f or below. COS: Discarded during inspection.

Container of collard greens that started cooling at 830 were temped at 75 deg f at 1200. Cooked time/temperature control for safety shall be cooler: within 2 hrs from 135 to 70 deg f. COS: Discarded during inspection.

No CFSM posted. At least one employee that has supervisory and management responsibility shall be a certified food safety manager. CA: Owner has a CFSM. Get hung up ASAP.

No verifiable manner that employees have been informed on their responsibility to report to the person in charge about their health as it relates to diseases that are transmissible through food. CA: Owner has them will bring to facility.

Multiple foods in the walk in cooler had dates of prep that past 7 day date mark limit. 10/10 and 10/06. All TCS food prepared and held in a food establishment for more than 24 hrs shall be marked by which food shall be consumed, sold, or discarded. COS: Discarded during the inspection.

Multiple containers of food in containers not labeled. Working containers holding food or food ingredients that are removed from their original packages shall be labeled.

Large amounts of food being placed in tall containers to cool. This doesn't allow for the food to cool properly. Cooling shall be done by using one or more of the following methods: placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring food in a container placed in an ice bath, using containers that facilitate heat transfers, adding ice as an ingredient, and loosely covered or uncovered.

Handwashing sink leaking when hot water turned on. All plumbing systems shall be maintained in good repair.

No test strips available. A test kit shall be available to accurately test the concentration of the sanitizing solution.

Floor and walls in multiple places in the facility have a build up of dirt and residue. All physical facilities shall be cleaned often enough to prevent buildup.