Famous Amos

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cookline. Exceeded maximum concentration allowed. Employee added additional water to dilute sanitizer solution. Retested at 100ppm.

High Priority - Tracking powder pesticide used inside establishment. Observed white powdery substance with a pesticide odor under booth to the right of coming in front door. Operator stated booth was recently treated but unaware of what the white powdery, pesticide smelling powder was. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes and sweet potatoes (118-126F - Hot Holding) in oven at front service line. Operator raised temp on oven to heat potatoes back to 165F. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk, whipped topping, house made ranch dressing (48F-51F - Cold Holding)in glass door reach in cooler near back door. Observed far left door ajar. Operator she will make sure door stays closed until foods chill. Also, milk, sour cream , cut lettuce (46F-47F - Cold Holding) observed large pie container blocking fan at top interior of reach in cooler. Operator removed pie container for air to flow properly in reach in cooler to chill items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored along with other shelled eggs in walk-in cooler. Stop Sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on front service line next to coffee cups.

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. Employee removed ready to eat foods from deep fryer with bare hands after food was already cooked and placed on plate without having an approved alternative operating procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White deflector plate in large ice machine soiled. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf in back room next to white deep freezer not inverted/:protected.

Basic - Dead roaches on premises. Observed one dead roach next to reach in freezer in back room. Also, observed two dead roaches under booth in dining room area. Operator started to clean up roaches and discard. **Corrective Action Taken** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at front service counter unable to properly dry-wet nesting.

Basic - Equipment in poor repair. Handles of multiple reach in cooler/ reach in freezer handles in disrepair.

Basic - Floor soiled/has accumulation of debris. Floor under back side of grill area soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on front service line has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple filters in hood area above grill/ fryers soiled. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk-in cooler with rusted surface. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety items in walk-in cooler with temperatures above 41F. Ambient temperature read at 45F. Person in charge noticed thermostat turned too high. Person in charge reduced temperature of thermostat in walk-in cooler. Sliced cheeses (49-51F - Cold Holding); Cooked spaghetti (46F - Cold Holding); Meat sauce (46F - Cold Holding); Pot roast (46F - Cold Holding); Cooked ham (46F - Cold Holding); Cooked rice (44-46F - Cold Holding) Corn (49F - Cold Holding); Cooked ham (48, 48F - Cold Holding); Lima beans (47-53F - Cold Holding); Potato salad (48F - Cold Holding); (Cole slaw - 48F); Pancake batters (48, 48F - Cold Holding); Bread pudding (47F - Cold Holding); Mac and cheese (46-47F - Cold Holding); Cooked potato (48, 48F - Cold Holding); Sliced ham (45F - Cold Holding); Roast beef (47F - Cold Holding); Turkey (46F - Cold Holding); Corned beef (46-46F - Cold Holding); Sliced ham (45, 45F - Cold Holding); Catfish (45F - Cold Holding); Country fried steak (44F - Cold Holding); Gizzards (44F - Cold Holding); Raw chicken (45F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple time/temperature control for safety items in walk-in cooler with temperatures above 41F. Sliced cheeses (49-51F - Cold Holding); Cooked spaghetti (46F - Cold Holding); Meat sauce (46F - Cold Holding); Pot roast (46F - Cold Holding); Cooked ham (46F - Cold Holding); Cooked rice (44-46F - Cold Holding) Corn (49F - Cold Holding); Cooked ham (48, 48F - Cold Holding); Lima beans (47-53F - Cold Holding); Potato salad (48F - Cold Holding); (Cole slaw - 48F); Pancake batters (48, 48F - Cold Holding); Bread pudding (47F - Cold Holding); Mac and cheese (46-47F - Cold Holding); Cooked potato (48, 48F - Cold Holding); Sliced ham (45F - Cold Holding); Roast beef (47F - Cold Holding); Turkey (46F - Cold Holding); Corned beef (46-46F - Cold Holding); Sliced ham (45, 45F - Cold Holding); Catfish (45F - Cold Holding); Country fried steak (44F - Cold Holding); Gizzards (44F - Cold Holding); Raw chicken (45F - Cold Holding) Observed multiple items in walk-in cooler made previous day not cooled to 41F. Person in charge chose to discard items. Vegetable soup (50-51F - Cooling); Meat loaf (48, 47F - Cooling); Ham legs (50, 50F - Cooling); Collared greens (50, 48F - Cooling) **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple items in walk-in cooler made previous day not cooled to 41F. Observed items cooled in ice bath with tight fitting lid. Recommended to person in charge to cool items without the lid. Vegetable soup (50-51F - Cooling); Meat loaf (48, 47F - Cooling); Ham legs (50, 50F - Cooling); Collared greens (50, 48F - Cooling) Person in charged discarded. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled gaskets on reach in cooler on cook line across from hand wash sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in dry storage area.

Basic - Dead roaches on premises. Observed one dead roach in dry storage area with white reach in freezer under pan storage shelves on floor. Person in charge swept, cleaned, and discarded. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Observed standing water in dry storage area with reach in cooler.

Basic - Food stored in a location that is exposed to splash/dust. Observed bus tub of opened packages of sliced bread next to hand wash sink exposed to splash. **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and prep table by office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on ceiling in front of fan in walk-in cooler. Observed grease build up on hood filters above grill. Observed soiled handles of reach in cooler in kitchen. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelving win walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under three compartment sink. Bus tub set up under to catch leak.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed white sanitizer bucket under hand wash sink stored on floor. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Observed container of white powder on server line with no label. Person in charge indicated it was sugar and had it labeled appropriately. **Corrected On-Site** **Repeat Violation**

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then immediately handle clean dishes without washing hands. Manager coached employee. Employee washed hands and swapped gloves. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-27: Observed employee crack shell eggs then immediately handle clean equipment without washing hands. Operator discussed with employees about proper handwashing techniques. **Admin Complaint** **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler in kitchen, cut tomato (45F - Cold Holding); cheese slices (46F - Cold Holding); cut tomatoes (46F - Cold Holding). At reach in cooler on make line, cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding). Manager stated lettuce and cheese were pulled from the walk in cooler around 8am. Operator placed items in cooler below make line. **Corrective Action Taken** **Warning**

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 manager handle cooked toast with bare hands in kitchen. Manager stated he had washed his hand prior . Inspector explained they would need an AOP. Manager put on gloves. **Corrective Action Taken** **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then immediately handle clean dishes without washing hands. Manager coached employee. Employee washed hands and swapped gloves. **Corrective Action Taken** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser next to hand wash station by triple sink in kitchen not labeled. Operator added label. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in triple sink instead of hand wash station. Manager coached employee. Employee washed hands again at hand wash station. **Corrective Action Taken** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen above fryer has build up of dust and grease. Side of fryer has build up of grease. **Repeat Violation**

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor coming from the men's customer restroom.

Basic - Working containers of food removed from original container not identified by common name. Container of flour in kitchen dry storage area not labeled. Operator added label.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in kitchen has ambient temperature of 45F. Multiple foods were temping 45F,46F. Observed door of walk in cooler not fully closing when employee closed door.**Warning** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep line in kitchen. Employee removed phone. In reach in cooler by back door of establishment, employee drink on top shelf of cooler. Employee removed from top shelf. **Corrected On-Site**

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. In dry storage area of kitchen next to reach in freezer has build up under storage racks. Floor under make line in kitchen is soiled. Walls in prep area of kitchen are soiled.

Basic - Food stored in a location that is exposed to splash/dust. Bagged bread placed under paper towel dispenser at hand wash station next to make line in kitchen. Operator removed bread. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At back storage area by ice machine, plastic wrap packs of roast beef stored under case of fish. At back storage area near back door, fully cooked sausage patties stored under open case of raw bacon and plate with raw hamburgers. Operator moved all items to proper storage levels. **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. In walk-in cooler, greens (47F - Cooling). Operator stated greens were cooked sometime yesterday. Greens in deep plastic container with plastic wrap covering.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, greens (47F - Cooling). Operator stated greens were cooked sometime yesterday. Greens in deep plastic container with plastic wrap covering.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, white cutting board has black stains. In prep area, can opener has build up on blade and surrounding surface. Operator moved to be cleaned. **Corrective Action Taken** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mo paper towels in men's restroom. Operator had employee stock dispenser. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown base container on lower shelf at prep area, scoop handle touching product. Operator moved scoop. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, bulk containers under counter, exteriors soiled. **Repeat Violation**

Basic - Unclean building components, attachments or fixtures. In walk-in cooler, fan covers have dust build up.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler have rusting.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm). Employee stated bucket was made with hand soap. Operator made new bucket Sanitizer Bucket (Chlorine 200ppm) Also, in prep area, wet towel on counter. Employee moved to bucket. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line, sanitizer bucket on floor. Operator moved to double bucket. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee drink on shelf above prep counter. Operator removed. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In chicken base container in prep area, plastic cup used as scoop. Operator removed. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station pass thru, cream (71F - Cold Holding). Mixture of UHT and non UHT creamers in pan. Suggested, if non UHT creamers are in use, adding to Time as a Public Health Control.

High Priority - Toxic substance/chemical improperly stored. On shelf at restroom vestibule, two bottles of bleach stored with roll towels. Operator moved bleach to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener has build up on blade. Operator had employee clean. **Corrected On-Site**

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. Emailed operator DBPR form 5030-103

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, bulk rice container scoop touching product. Operator moved scoop. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on upper shelf on cook line. Employee drink on prep counter at wait station. Both drinks moved to proper storage. **Corrected On-Site**

Basic - Dead roaches on premises. Approximately 12 dead roaches on floor by ice machine in back storage room. Operator had employee clean. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. In back storage room, clean containers have old labels still attached. Operator directed employee to rehash containers. **Corrective Action Taken**

Basic - Old food stuck to clean dishware/utensils. In back storage room, one pan on clean dish shelves has old food on exterior of pan. Operator moved to have employee rewash. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, gaskets on reach-in cooler and reach-in freezer soiled. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. At end of front wait station, one tank not secured. Oper placed chain around tank. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. In chemical storage by employee restroom, two jugs of hand sanitizer stored over paper towels. Operator moved sanitizer. **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler and reach-in cooler on cook line, boiled eggs prepared 8 days ago.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in womens restroom. Operator supplied. **Corrected On-Site**

Basic - Equipment in poor repair. Stand up reach-in cooler at end of cook line, gasket torn.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in bulk sugar container has handle touching product. Operator moved scoop. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer at fry station, gasket has build up,of food debris. At triple sinks, hanging utensil rack has dust build up.

Basic - Unclean building components, attachments or fixtures. In walk-in cooler, fan covers and cooling unit have build up.

Basic - Uncovered food stored near sink exposed to splash. Bread next to handwash sink on cook line, bags split open. Operator moved bread. **Corrected On-Site**