Gregg's Restaurants

Inspector notes: 4-door reach-in unit was observed held at 43 - 44 degrees Fahrenheit. Service line upper/lower reach-in observed at 42 degrees F. TCS foods in these units observed with temperatures 42 - 44 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were moved to properly functioning units. Service call placed. No TCS foods are to be stored in these units until they are serviced and maintaining consistent temperatures at/below 41 degrees F.

Inspector notes: Squash was observed held at 130 - 137 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Squash was reheated to 165 degrees F and returned to hot hold unit.

Inspector notes: Utensils were observed stored in stagnant water between uses.

Inspector notes: Utensils observed displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.

Inspector notes: Ambient temperature of 2-door lowboy on cook/grill line was observed held at 53 degrees Fahrenheit. Food products observed with temperatures between 43 - 44 degrees F and were moved to the walk-in cooler. 4-door reach-in unit observed with an ambient temperature of 43 degrees F. Upper/lower reach-in unit in service area observed with ambient temperature of 52 degrees F. TCS products moved to properly functioning units. Cake display unit observed to have an ambient temperature of 52 degrees F. Product moved to properly functioning units. Service call placed. No TCS foods are to be stored in these units until they are maintaining a consistent temperature at/below 41 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Refrigerator door gasket of the 4-door reach-in observed in poor repair, split away from the door. New gasket is to be installed.

Inspector notes: Individual cutting boards and cutting boards of some prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the fans in the kitchen have an accumulation of dust, dirt, food residue, and other debris and must be cleaned.

Inspector notes: The floor and wall junctures in the 3-bay sink area have coving that is cracked. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.

Inspector notes: The floor in some areas of the kitchen is in poor repair. Grout has receded below tile level. In addition, tile is cracked and piece missing at the ice machine. The physical facilities must be maintained in good repair.

Inspector notes: Knife sharpening tool observed stored on an unclean surface between uses. During pauses in use, utensils must be stored on a clean surface or in a clean, protected location.