Paper towels at dispenser next to cook line were observed on shelf next to dispenser. Keep paper towel in appropriate dispenser.

1. Clean exteriors of cooking equipment.
2. Clean backs of handles on refrigerators.

Glass cleaner observed on shelf over foods in dry storage area. Keep chemicals stored in appropriate area. Corrected.

Soup observed cooling improperly in deep container in walk in refrigerator. Temperature was observed at 70*. Container was placed in ice bath during inspection. When cooling, do so in an approved manner.

Hood observed in use with missing filters. Have all filters in place when cooking under hood.

Hang mops to air dry. Wet mops were observed being stored in mop bucket.

Paper towel dispenser was observed empty next to cook line. Paper towel dispenser was refilled during inspection. Keep dispensers filled at all times.

Discontinue practice of storing biscuits in plastic bags in warmer.

Sanitizer dispenser at three compartment sink is dispensing sanitizer <100 ppm quat ammonium. Repair dispenser so that sanitizer is dispensed at 200 ppm (or 150 ppm for multi quat). Sanitizer was prepared manually during inspection to proper concentration.

Keep wiping cloths in sanitizer buckets when not in use. They were observed on counter tops.

Rodent dropping observed under oven. Facility has pest control service weekly. Provide copy of most recent pest control to Environmental Health office within one week. Clean and sanitize this area.

Repair leak under three compartment sink.

1.Clean blade on meat slicer.
2. Clean under lid of prep refrigerator.
3. Repair baffle in ice machine.

Flour used for chicken fried steaks observed kept at room temperature. Raw meats are dredged in this flour, so it must be kept <41* or changed every four hours with proper documentation.

Clean underside of shelving in walk in refrigerator.

Keep wiping cloths stored in sanitizer solution when not in use. They were observed on counters.

Food handler cards observed expired. Have employees renew certifications within 30 days.

Fruit salad with cut melons observed on plate on top of refrigerated section of prep refrigerator at 54*. These were moved into refrigeration during inspection. Keep potentially hazardous foods held at 41* or below.

Container of chocolate chips observed nesting in shredded cheese container in top of prep refrigerator. Do not store food containers where the container would be in contact with other foods.

Clean ceilings around vents of dusty build up.

Rodent droppings were observed on ground under meat slicer shelf and under freezer next to oven. Clean and sanitize areas where droppings are found. Facility has pest control service, have service performed and provide copy of report to Environmental Health office within one week.

Sanitizer in buckets was observed at <100 ppm multi-quat. Check and change sanitizer buckets often to ensure they are at proper concentration. Multi-quat observed dispensing at 150 ppm at three compartment sink.

Repair leak under ice machine.

Front hand washing sink observed with sanitizer bucket in basin of sink. Bucket was moved during inspection. Keep sink available for hand washing at all times.

Cooked beef observed cooling in walk in cover in pan covered in foil. When cooling in refrigeration, do so in an uncovered shallow container.

Clean meat slicer of dried on food debris.

Beans and meats on food warmer observed at 120* at beginning of inspection. Thermostat was raised during inspection, and hot foods were >135. Maintain temperature of potentially hazardous foods in hot holdings at 135* or higher.

Keep wiping cloths stored in sanitizer buckets when not in use. They were observed laying on countertops.

A few employees had expired food handler cards. Provide current food handler cards within 30 days.

Hand wash sink next to cook line observed with food container in sink basin. Container was removed during inspection. Keep this sink accessible for hand washing at all times.

Dishwasher had no sanitizer detected after final rinse. Until dishwasher has been repaired, and can provide a sanitizer residual of 50 ppm chlorine after rinse, manually wash dishes in three compartment sink. Reinspection required for this violation.

1. Prep top refrigerator on right side of cook line observed at 55-60*. Potentially hazardous items in refrigerator that were placed into refrigeration earlier in same day were moved to another refrigerator, and items that had been in refrigerator since yesterday were discarded during inspection. Do not use this refrigerator until it has been repaired and can maintain a temperature <41*. Reinspection required to verify correction of this violation. Repeat violation; if noted out of compliance at next routine inspection, compliance agreement and/or posting of yellow placard will be required.
2. Prep refrigerator containing salad and sandwich toppings observed at 45*. Thermostat was lowered during inspection. Maintain a temperature <41* at all times in this refrigerator.

1. Clean and sanitize meat slicer after use, dried on food debris was observed.
2. Clean exteriors of cooking equipment of greasy buildup.

Clean flooring under cook line of grease and debris buildup.