They found what?

Found mashed potatoes and meats at room temperature - discarded - was suppose to be lunch for owner who did not show. Always store raw meats in a pan that prevents leaking onto other items. Not enough sanitizer - quat. product below 200 ppm. Do not store beer bottles in ice that is served to customer. No paper towels at hand sink in kitchen. Need QT 10 kit or equal. Need thermometer in all coolers - one you can see. All coolers in kitchen needs to be on wheels, rollers or caster so they can roll out for cleaning. Repeat - repair rear light in kitchen. Make smooth and paint wall above ladies restroom hand sink.

Routine inspection and complaint investigation performed. Complaint invalid. Reviewed policies for ill workers and food handling. Display cases over-stocked. Do not block air curtains in open display coolers. Fresh pasta over 60 degrees F. Product discarded. Other products at 51F pulled back to cooler. Two paper towel dispensers malfunctioning. Repair/correct immediately. Non-food contact areas in need of cleaning. 1. cabinets, shelves, drawers at cake deco station. 2. door tracks in coolers and hot display box at bottoms of coolers. 3. bases and sides of cooking equipment around fryer. Do not store single-use items under sinks, on floor, uncovered with food contact surface exposed, or any other manner which could lead to contamination.

Vegetables held on stove top not 130 degrees. Clean inside ice machine/chute area. Repair hot water faucet. Proper sanitizer test kit not provided. Product thermometer scaled to measure 0-220 not provided. Product thermometers not used. Single service items improperly stored. Store single service items 6 inches off floor.

Proper stacking order charts provided. Must wash, rinse, then sanitize. Equipment not washed, rinsed and sanitized after each use. Dish-machine is not working properly. Chemical sanitizer concentration is too low. Repair/seal wall damage at 3-compartment sink and behind sprayer at dish machine. Repaint with washable paint or cover damaged areas with FRP board, stainless steel sheeting, etc. to maintain durable, smooth, easily cleanable surface that would be easily damaged when cleaning. Attach and seal sinks and drain boards to walls.

Degreaser stored over food and batteries stored over prep line. Soap and/or paper towels not provided. Failure to store in-use cloths and sponges in an approved sanitizing solution. Floors need to be cleaned under all kitchen equipment. Baby changing station in mens bathroom needs covered trash can. An accumulation of trash around the garbage storage area, dumpster, or incinerator area.

Cooked chicken sitting out to cool at room temp. - temped at 88-93 degrees. Clean inside of ice machine. Slime build-up on ice break. Gaps in hood system grease filters - filters must fit tight. Improper thawing of seafood - shrimp thawing at room temperature in bucket . Refried beans cooling in tray on floor. Temp was ok - item was moved to hot holding unit. Repair floor in wash area - broken tiles that keep standing water and food. Replace walk-in-freezer gaskets. Knock ice build-up off of door jam so door can properly shut. Replace walk-in cooler door gaskets in storage room. Repair back door to storage room. Door needs new seals so door can be tight fitting. Clean soda guns/holsters - excessive buildup. Blocked handsink - manager moved trash can to proper location. This is a critical violation - be cautious of this. Suggest getting more tongs for raw products in the back so employees do not have to touch raw product. Met with manager and explained everything.

Presence of rusted and dented cans. Remove cans that are damaged. If can is dropped by employee clean and open immediately to cook or store in separate container in walk-in cooler until ready to use. Presence of roaches on gaskets and drawers at cookline. Treat for roaches and detail clean as discussed. Raw meat stored over raw meat of lesser cook temperature, i.e., chicken stored over beef/pork/fish. Employee corrected immediately. Keep can opener blade clean and clean ice machine at front next to drive thru - prevent buildup. Failure to store in-use cloths and sponges in an approved sanitizing solution. Employee corrected immediately. Detail clean throughout kitchen, prep area, and front buffet area. Include during cleaning gaskets, side of equipment, handles, and all hard to reach areas. Store single service items six inches off floor. Personal items, such as pocketbooks, umbrellas, coats that are not stored away from open food supplies, clean utensil storage, clean food contact surfaces and exposed single service items.

DO NOT LEAVE CORNMEAL EXPOSED. CLEAN INSIDE ICE MACHINE/CHUTE AREA. WAREWASHING SINK NOT CLEAN. COLD HOLDING UNIT THERMOMETER NOT PROVIDED. CLEAN 3 DOOR REFRIGERATOR. CLEAN COOKING EQUIPMENT. CLEAN INSIDE REFRIGERATORS. CLEAN FLOOR UNDER SINK. CLEAN FLOOR UNDER COOKING EQUIPMENT. CLEAN BAR FLOOR. DIRTY HOOD AND/OR FILTERS. REPLACE BROKEN LIGHT COVERS IN BATHROOM. MORE LIGHT NEEDED IN BATHROOM. GARBAGE CONTAINERS ARE NOT CLEAN OR IN GOOD REPAIR.

Waffle batter cooler on right side not holding foods below 45. Discard any foods out there over 45 minutes. Also, too many eggs out and temp up about 64 on them. Have no more out than what you will use in about 45 minutes. Definitely not four flats. Cook dipping bread into eggs with hands for french toast- use tongs so fingers do not contact egg. Also, consider, watch using tongs to take raw meats out of cooer to avoid hand contact or have gloves on and remove after each touch. Different tongs for different species of meats. Reuse of milk cartons to portion out chemicals and no proper label. Also some spray bottles missing labels. Following not cleaned properly/often enough: head(splash area) of mixers, can opener and holder, potato peeler, lemon wedger. Hand sink not clean. Some cooler do not have thermometers including one marked for temperature violation. Repeat violation: easiest way to say it, pull out and separate all cooking equipment on cook line and give it a detailed cleaning: undersides, legs, pipes, walls behind it. This includes pulling drawers from low boy coolers and cleaning them and behind them/under them. Also in area of steam table/pass thru - clean underside of everything above it (shelves, heat strips, etc.) AND everything under and behind it (shelves, wall, pipes, etc.) In dish machine room, clean underside of all shelves, table, sinks and clean all pipes below equipment. Clean inside reach-in coolers (bottoms and around gaskets) Jam areas - hinge areas - back walls of some. Walk-in cooler shelves need to be clean. Absence of proper food labels. Clean floors under ice machine near office at wall floor junction under/behind equipment on cook line freezer floor to right as you enter. Repair or replace any and all busted or missing floor tile in cook line area - check other areas for same. Wall areas need to be cleaned. Dishmachine room: under and behind all equipment; behind and under steam table; behind cooking equipment.

Downgrade due to repeat/uncorrected violations. Covered trash can in ladies bathroom. Repair leaky faucet in 3 compartment sink. Repair hot water.

Good hand washing by cook! Chicken fingers not held above 130 F (top ones 80-90F) - discard. Raw pork and beef in same pan in cooler. All foods (fries, cookies, lemons, etc.) must be covered or behind sneeze guards. Clean slicer better before storage, if not used then clean it, put it in a garbage bag and store it somewhere where it will not have to be evaluated. Repeat violation - clean and/or replace wrap pan on wrap machine. Sugar scoop needs to be durable, easily cleanable and have a handle which is kept out of food. Clean bottom inside of all coolers. Clean dusty fans. Clean wrap machine better. Seal following to wall: 3 comp sink and both hand sinks.

Cans showing signs of dents, swelling, leaking, rusting. Soda boxes stored on floor. Raw meat stored over raw meat of lesser cook temperature, ie, chicken stored over beef/pork/fish. Bar hand sink has no paper towels. Floor under shelves and equipment in bar area. Tile repair in kitchen behind tilt skillet. Fly lights over clean dishes. Spoke to manager about moving lights or glasses.

Chemical sanitizer concentration is too low. Hand sink not in good repair. Repair sink stoppers or provide sink stoppers that can be placed onto drain entrance. Clean back side of grill. Take panel off to get to hard to reach areas. All fixtures are not supplied with 140 degree water. Measured 107 degree hot water need to provide 140 degree hot water at three compartment sink.

Potentially hazardous foods not reheated rapidly - within one hour - to 165 degrees. Cooked chicken reheated to 165 after refrigeration. Washing hands in the three-compartment sink or preparation sink. Also did not use soap. Clean can opener blade area. Clean inside ice machine.chute area. Splash area under side of mixer head needs good cleaning to remove old build-up. Scoop observed without a proper handle - salt dispenser and keep lid on it. Not all coolers have a thermometer and the need to be where you can see them - even salad dressing cooler. Clean following: inside coolers and freezers in kitchen; break down and clean inside pizza oven;can opener holder and bracket. Clean outside store room floor. Repair loose and busted floor tile in ice machine area. Clan walls behind and below table where microwaves sit. Also seal - caulk - crack where wall repairs done in adjacent area. Keep fryers under hood by 6 inches. Clean cans - even handle area - replace any split ones. Can wash or service sink blocked - clear path. Disposing of mop water on the ground not in storm sewer, Keep broken non-used equipment in outside storeroom.

Dish machine is not working properly. Store cups and potatoes off floor. Scoop with handle needed for brown sugar. Clean floor behind cooking equipment. Clean wall by dish machine. Replace burnt bulbs in storage room. 10-foot candles of light not provided over storage area. Repair hand sink. Plumbing fixtures leaking. Fix leak at 3 compartment sink.

Hand sink not accessible for use. Chemicals stored with food. Chemicals stored with equipment/single service items/linens.Failure to store in-use cloths and sponges in an approved sanitizing solution. Sanitizer does not meet 50-200ppm chlorine or 200-400 ppm quaternary ammonium. Proper sanitizer test kit not provided. Clean organize mopsink room (bathroom supplies) trash compactor area and dairy area.

Down grade occurred because of repeated Critical violations follow-up. Cross contamination prevented/food protected. Raw meat products stored over ready to eat foods. Towel sanitization: proper concentration, clean, labeled. Failure to store in-use cloths and sponges in an approved sanitizing solution.