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Do not use steam table for reheating potentially hazardous foods. Must wash, rinse, then sanitize. Dish machine needs sanitizer. Bottled soda stored in edible ice. Need soap at handsink. CLean inside of microwave. Clean surfaces inside walk-in cooler such as shelves and sheet pans.

FINAL RINSE TEMPERATURE FOR HOT WATER SANITIZATION IS LESS THAN 180F. FOOD STORED UNCOVERED. RAW MEAT STORED OVER RAW MEAT OF LESSER COOK TEMPERATURE, IE CHICKEN STORED ABOVE BEEF/PORK/FISH. DISH MACHINE NOT CLEANED. EMPLOYEE CLEANED DISH MACHINE BEFORE INSPECTOR LEFT BUILDING. FLOOR AREAS ARE IN POOR REPAIR NEAR DISH MACHINE. FLOORS NEED TO BE CLEANED IN STORAGE AREAS AT BAR. REPLACE BROKEN OR MISSING CEILING TILES. LIGHT FIXTURES ARE NOT SHIELDED OR SHATTERPROOF. PLUMBING FIXTURES LEAKING. CAN WASH NEEDS TO BE REPAIRED.

Burger patties that are supposed to be held at 45 degrees or below had a temperature of 90 degrees. Instructed employee to throw away product. Glass cleaner stored on ice machine near door. Clean inside ice machine/chute area. Replace burned out light bulbs over grill.

CHEMICALS STORED WITH EQUIPMENT/SINGLE SERVICE ITEMS/LINENS. FRENCH FRYER CLEANERS STORED WITH SINGLE SERVICE ITEMS. EMPLOYEE FOOD OVER CUSTOMER FOOD IN WALK-IN FREEZER. CLEAN INSIDE REACHING COOLERS (BOTTOMS AND AROUND GASKETS). REACH IN COOLER ON PREP LINE NEEDS GASKET REPLACED FOR FALLING IN BROKEN AREAS OF GASKET. SINGLE SERVICEIDTEMS STORED ON FLOOR IN BACK ROOM ALL ITEMS TO BE SORED IN AN ORGANIZED WAY WITH CHEMICALS IN ITS OWN AREA. FLOORS NEED TO BE CLEANED UNDER ALL KITCHEN EQUIPMENT, IN STORAGE AREAS, AND UNDER COOK-LINE PREPARATION AREA EQUIPMENT. CEILING AREAS ARE NOT CLEAN THROUGHOUT KITCHEN AREA. PERSONAL ITEMS ARE IMPROPERLY STORED: SUNGLASSES AND KEYS NEED TO BE KEPF WITH EMPLOYEE IN AREAS AWAY FROM FOOD PREP AREAS. VENTILATION HOOD SYSTEM NOT WORKING PROPERLY. HAS BEEN A CONTINUOUS PROBLEM OVER THE LAST FEW INSPECTIONS. SYSTEM NEEDS TO BE FIXED AND MAINTAINED. SMOKE LEVELS IN KITCHEN ARE UNACCEPTABLE. 10-FOOT CANDLES OF LIGHT NOT PROVIDED OVER STORAGE AREA IN BACK STORAGE ROOM. CLEANING EQUIPMENT SHALL BE MAINTAINED AND STORED IN A WAY THAT DOES NOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS OR LINENS AND SHALL BE STORED IN AN ORDERLY MANNER.

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.

All items on hotbar were under 45 degrees. Cooked rice not held below 45 degrees or above 130 degrees. Cans showing signs of dents, swelling, leaking, rusting. Handsinks are not supplied with 110 F water.

EMPLOYEES OBSERVED NOT WASHING HANDS PROPERLY. EMPLOYEE OBSERVED EATING FOOD DURING FOOD PREPARATION. RAW MEAT PRODUCTS STORED OVER READY TO EAT FOODS. DO NOT STORE RAW ITEMS ABOVE COLESLAW, CHILI, ETC. FOOD NOT STORED 6 INCHES OFF THE FLOOR. INCLUDING POTATOES IN WALK-IN COOLER. FAILURE TO STORE IN-USE CLOTHS AND SPONGES IN AN APPROVED SANITIZING SOLUTION. WALL AREAS NEED TO BE CLEANED. CLEAN GREASE BUILD-UP FROM WALLS, HOODS, AND CEILINGS. DOORWAYS AND SERVICE ENTRANCES WHICH ARE NOT TIGHT-FITTING. REPAIR/REPLACE SCREENED BACK DOOR. HANDSINKS ARE NOT SUPPLIED WITH 110F WATER. THIS IS A REPEAT VIOLATION. B GRADE WILL REMAIN UNTIL REPAIR OF HOT WATER IN HANDSINKS IS COMPLETE.

MUST WASH, RINSE, THEN SANITIZE. ALLOW DISHES/UTENSILS TO AIR DRY. DO NOT TOWEL DRY. SANITIZER WATER UNCLEAN FOR FURTHER WAREWASHING. CHEMICAL SANITIZER CONCENTRATION IS TOO LOW. 50-200 PPM IF USING CHLORINE BLEACH AS A SANITIZER. DO NOT STORE BEER UNDER CASES OF CHICKEN. PREVENT POTENTIAL CROSS-CONTAMINATION. EMPLOYEE DRINKS ON PREP SURFACES. AN OPEN DRINK CONTAINER STORED IN A FOOD PREPARATION AREA. DIRTY FOOD CONTACT SURFACES OF KITCHEN WARE DURING STORAGE. SLICERS AND ALL OTHER CLEAN-IN-PLACE EQUIPMENT MUST BE WASHED, RINSED AND SANITIZED BETWEEN USES. REMOVE GUARD AND SHARPENER, CLEAN ALL CRUMBS FROM UNDER REMOVEABLE HARDWARE OF SLICER

Chemicals stored with food. Employee drinks on prep surfaces. Clean inside ice machine/chute area. Missing tile along wall area. hole in wall. Fly fans not working properly. Must be fixed by May 1, 2009. Hood filters, spacers or grease troughs are absent.

Have all cleaning/procedure and critical violations corrected by follow-up April 28-30. Repairs by next routine. Salad dressing cooler about 51-55 degrees and had dressings marked "keep refrigerated." Dressings discarded, tech there to work on unit before inspection over. Will recheck at follow up. Chicken over other raw meats - chicken lowest, seafood highest. Food not stored six inches off the floor. Food stored uncovered. Clean inside ice machine/chute area. Dirty food-contact surfaces of kitchen ware - such as pots and pans, slicers, knives, and cutting boards - during storage. Replace - repair lid of cook line prep cooler - loose insulation and no handles on lids. Replace split/cracked ice machine lid. Do not store knives/utensils between equipment in cracks. Clean linens not stored in a clean place and protected from contamination until used. not on floor. The absence of a label or incorrect information on a food or food grade product which cannot be easily identified - such as cooking oil, syrup, salt, sugar or flour. Replace ceiling tiles above new water heaters.

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.

Do not block the handsinks in the kitchen. Do not store raw meats over ready to eat foods. Do not store food under exposed drain pipes. Repair exterior door. Add door sweep. Repair self closure to bathroom. Repair lighting in store room.

Adequate refrigeration equipment not provided to maintain food at 45F or below. Walk-in cooler not working and do not have adequate refrigeration for uses of chicken wings. Need to have them iced until repairman com. Temp at 49 degrees. Store tomatoes off floor. Store nacho chips and flour off the floor. Clean inside warmer. Detail clean ice machine. Paper towel needed at handsink. Cold holding unit thermometers not provided. Needed for refrigerators. Clean white shelf in cooler. Clean fryer and fryer table. Story carry out containers off floor. Clean floor in bathroom. Covered waste receptacles not provided in the ladies toilet room, unisex toilet rooms or men's toilet rooms with baby changing facilities. Cardboard boxes, wire baskets, and wicker baskets used as waste receptacles. Do not use gallon bucket for trash can. Clean kitchen trash can.

Presence of roaches. Owner has roach problem in back storage room near back door. Food not stored six inches off the floor. Employee drinks on prep surfaces. Clean ice machine/chute area. Splash areas of food contact surfaces not kept clean. Use of plastic grocery bags for food storage. Soap and/or paper towels not provided. Wall areas are in poor repair. Wall at the bar needs to be fixed have until next routine to get wall fixed. Garbage containers are not clean or in good repair. Excessive grease spillage around the grease barrel.

Correct violations immediately. Temporarily suspend food service operations until hot water is repaired. Heat water on stove top to wash hands. If hot water is not repaired at follow-up inspection, suspension of permit will occur. Fingernails need be trimmed, filed and maintained smooth and cleanable. No hot water, chemical sanitizer ok, discontinue use of dish machine until hot water is repaired. Facility is heating water on stovetop and hand-washing in 3-comp sink. Use dish machine to sanitize only. Turn gas on to facility. Must provide 140F hot water. Proper sanitizer kit not provided. Dispensing utensils not stored in the food with the handle extended, stored clean and dry, in running dipper well, or approved clean protected location. Install self-closer on side door. Do not prop doors open. Covered waste receptacles not provided in the ladies toilet room, unisex toilet rooms or men's toilet rooms with baby changing facilities.

Make sure all hot food is 130 degrees or above, all cold food is 45 degrees or below. Cooked rice not held below 45 or above 130. Employees observed not washing hands properly. Hands must be washed after breaks, after sweeping, cleaning, etc. prior to handling food. Dish machine not sanitizing. Do not allow chlorine bleach to run out. Machine must sanitize with 50-220PPM chlorine. Knives must be cleaned prior to storing. Soap and/or paper towels not provided. Failure to store in-use cloths and sponges in an approved sanitizing solution. Sanitizer does not meet 50-200 ppm chlorine or 200-400 ppm quaternary ammonium. Do not use bowls to scoop food products out of containers. You must use a handles scoop, spoon, etc. Store with handle extended out of product.