George's

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-04: At time of follow up inspection operator has cleaned all filters for the reach in cooler. Ambient air of reach in cooler at 50F per establishment ambient thermometer and inspectors. All time/temperature control food for safety put in cooler at beginning of shift; ham (49F - Cold Holding); bologna (47F - Cold Holding); Turkey (48F - Cold Holding); cheese (49F - Cold Holding); beef (51F - Cold Holding). Instructed operator to put ice bags on all time/temperature control food for safety or stop using the reach in cooler until repair is completed. **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed over prep table while operator preparing ribs.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table with food debris on the blade. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing in standing water next to the three compartment sink. Operator relocated the shrimp to the walk in cooler. **Corrected On-Site**

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment in covered shed area by smoker and by dumpster. **Repeat Violation**

Basic - Wall, Ceiling soiled with accumulated grease, food debris, and/or dust. Walls of cook line with flour/dust build up. Ceiling with cooking vapor residue build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on pass through prep table. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in dry storage and bulk sugar at front counter missing product labeling. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the walk in cooler, clean metal containers stacked while wet. **Repeat Violation**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep area. Prep crash cart with food stored on it under the fly tape. Operator relocated the prep cart from under the sticky tape. **Corrected On-Site**

Basic - Food stored on floor. Bottles of soda stored on the floor in front of the restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler closest the fryers has debris build up in the gaskets. Mold like substance on underside of lobby soda dispenser behind the nozzle of Coca-Cola. **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham, chicken (129F - Hot Holding) per operator was just out to load front display counter. Operator placed chicken back in the oven to reheat, chicken second temperature (147F - Reheating) at concentration of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Front counter display case held entirely on time as public health control missing time mark for lunch items. Operator added 1130 time mark. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old food debris above the blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink. Operator provided paper towels. **Corrected On-Site**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at front counter hand wash sink temporarily turned off while waiting for repair, hand wash sink through double door with hot and cold running water. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored over in use prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of single service paper towels in prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf by the walk in cooler, clean containers stacked while wet.

Basic - Equipment in poor repair. Multiple torn door gaskets. Operator has gaskets ordered to replace. **Corrective Action Taken**

Basic - Ice scoop handle in contact with ice. In bulk ice bin, ice scoop handle in contact with the ice. Operator relocated the scoop. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters. Operator has cleaning scheduled for the 27th. **Corrective Action Taken** **Repeat Violation**

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment by the dumpster pad. Operator has somebody picking up equipment soon. **Corrective Action Taken**

Basic - Walls and Ceiling soiled/has accumulation of debris. Walls through front kitchen area and ceiling in back prep area have dust build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on pizza prep station. Operator relocated the wet wiping cloth. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in the prep area missing product labeling. Operator began labeling. **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-09: In small walk in cooler, time/temperature control for safety items at 51-58F. Person in charge states overnight temperatures. See stop sale. In small reach inn ham 44-49F person in charge states brought from walk in less than 4 hours ago, moved to large walk in. In glass display pudding at 43F. Fliptop- no time/temperature control for safety foods in unit. **Admin Complaint**

High Priority - Presence of insects, rodents, or other pests. Live and dead insects observed on cardboard shelving by bulk goods. Person in charge began cleaning. **Corrective Action Taken**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Licensed renewed during inspection. **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then handle bread. Person in charge spoke to employee. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza in display case at 118F, person in charge states has been in unit less than 4 hours, recommended holding on time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection **Corrective Action Taken** **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certificate is a copy.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes at 52F at beginning of inspection at 54F by end of inspection. Ambient temperature in kitchen at 100F during inspection. Lids open frequently.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing face, wetting towels in hand wash sink.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves with bulk items.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust buildup on vent, ceilings, walls in kitchen by cookline. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. Employee eating in back of kitchen.

Basic - Food stored on floor. Drinks stored on floor in hallway by bathroom.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter observed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates with mold like substance buildup in dining room. Shelving at makeline with debris buildup. **Repeat Violation**

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment holds sausage, gravy, eggs, hash browns on time. Employee states were being cooled down to reuse tomorrow. Not discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment holds sausage, gravy, eggs, hash browns on time. Employee states were being cooled down to reuse tomorrow. Not discarded.

High Priority - Hose at dish sink lower than flood rim of sink. Small black hose attached to faucet at triple sink below flood plain.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made two days ago with no date mark in walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen with dust/ grease buildup. Vents over hot holding in front. Floors in kitchen showing wear.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep area in front counter, was removed. **Corrected On-Site**

Basic - Food stored outside. Observed two bags of onions stored outside back door in screened room not totally enclosed. Person in charge states were delivered Friday, has been outside since. Person in charge brought in during inspection. **Corrected On-Site** **Admin Complaint**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen above fliptop and triple sink with debris buildup. Soda plates in dining room with mold like substance buildup.

Basic - Single-service articles improperly stored. Single service items stored on floor in storage shed.

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Lighting Adequate; Required Shields in Place