Date: 03/18/2025

Inspection Type: Regular

6. Coffee drink was on prep table. *** COS Owner removed drink from prep table. Drinks must be where they cannot potentially contaminate food.

15. Raw chicken was on a shelf above sauce. *** COS Owner moved chicken to the bottom shelf of meat rack. Raw animal product cannot be stored above plant product due to difference in final cooking temperatures and cross contamination risk.

22. Noodles, milk, cream, gravy, and sliced cheese in 2 door cooler were temping at 48-55 deg F. *** Inspector allowed time for the cooler to potentially cool down food at owner's request. After about 30 minutes, the cooler was still temping at 48-55 deg F. All food above was thrown out. Bread, shredded cheese, condiments, and vegetables were allowed to be kept from same cooler. Owner called a maintenance compeny and has service scheduled for 3/19 in the afternoon. Owner says that he is working on updating appliances and this the last one he wants to replace. He said he will email me an invoice of the reciept of sevice and id needed, send me a picture of the replacement cooler. I informed him not to keep anything TCS in this cooler until it is fixed or replaced. I will follow up on 3/21 by email to ask for on update, and will do an in- person recheck if it is needed at that time.

45. Facility reuses single-use cottage cheese containers to store food. *** Stop the use of single use containers to store food before next routine inspection (at least 90 days).

Date: 08/16/2024

Inspection Type: Regular

39. *** In the walk-in cooler and freezer, there were boxes and buckets of food on the floor. *** COS PIC and employee moved boxes and buckets onto risers and shelves. PIC explained that they had recently gotten a delivery, so their space was limited. Food must be kept 6 in, or 15 cm, off the floor.

15. *** In the one door cooler, found meat above hash browns. In the walk-in cooler, found fish above carrots and grapes and chicken above cabbage. *** COS PIC and employee moved the meat below the vegetables and fruits. Raw animal product must be stored below ready-to-eat (food that does not have to be cooked) products to protect them from contamination.

8. *** Saw waitress wash her hands and turn off faucet with bare hand and then get a paper towel. *** COS I explained to her that the faucet must be turned off with paper towel, not bare hand, to avoid contamination.

Date: 02/27/2024

Inspection Type: Regular

15. *** Eggs were above hash browns in a 1 door cooler in the kitchen, above ready to eat (RTE) foods in the clear door display cooler, and above prepared and cooled foods in the walk-in cooler. *** COS Eggs were moved below hash browns, all RTE, and prepared foods. Eggs are a raw animal product and need to be stored below foods that have a lower final cooking temperature.

10. *** There is a trashcan in front of the hand sink at the wait station. This blocks access to the sink. *** Manager moved the trash can out of the way of the sink.

10. *** No handwashing sign posted near the handwashing sink in the corner in the kitchen. *** COS Inspector provided sign, and sign was posted.

Date: 12/07/2023

Inspection Type: Regular

58. During this inspection, allergen training certificates were not able to be provided.

57. The person in charge stated the employees have food handler training. The certificates were not accessible due to being locked in the office. These need to be accessible during all inspections from this department. Please email these certificates to kbrown@tchd.net by next routine inspection.

51. The hand wash sink and the prep sink, at the cookline and near the office in the kitchen does not have hot running water due to a leak. Also, the hand wash sink at the back corner of the cookline in the kitchen does not have cold running water due to a leak. Provide hot and cold running water at all of these locations within 10 days.

35. Three cases of beef patties, a case of sausage patties and a stainless steel container of fish were thawing on the bottom shelf of the prep table at the back of the kitchen. The person in charge stated they thaw the frozen products for 1-2 hours and then cook the items after that. Proper thawing practices were discussed, the temperature was taken and then it was decided the food items needed to be stored in the walk-in cooler until it was time to cook them. Corrected on site.

25. The consumer advisory on the menu is not complete. The reminder is on the menu but the items that can be served undercooked are not specified by an asterisk or other mark. Revise the advisory on the menu on or after 10 days.

23. Several items in the walk-in cooler and the prep coolers such as cooked turkey, sliced ham, cut tomatoes, etc. are not properly labeled with the use by date. These items were corrected on site by labeling them with the used by date.

22. The refrigerator at the wait staff location, where the pies are being held, has an air temperature of 56 degrees F and the pies were found to be 55 degrees F. The spray cans of whipped cream, the coconut cream pie, the pumpkin pie, the cookies and cream pie, and the red velvet cake all have been voluntarily disposed of. Do not use this cooler until the temperature is cold holding at 41 degrees F or below, the seal has been repaired and it has been approved by this department. Please use a different cooler for the dessert items until a recheck has occurred. A recheck will occur on or after 10 days.

20. The baked potatoes, found in the prep cooler at the cook line, temped at 65 degrees F. It was found that the baked potatoes had been left out on the cookline during service and the cooling procedures of the baked potatoes in the walk-in cooler need to be adjusted. It was discussed cooling the baked potatoes in a more shallow pan, also placing the pan in an ice bath and not stacking any items on top of the containers during the cooling process. The small container of baked potatoes were voluntarily disposed of.

15. Several layers of in shell eggs were found being stored on top of the Pepsi and other soda syrups in the kitchen. They were going to be used as an ingredient for French Toast. The eggs were relocated into the cooler.

10. Several hand sinks throughout the kitchen were missing paper towels. Paper towels have been replaced. The paper towels have been replaced. Maintain the battery on the automatic paper towel holders as well.

10. The soap was out at the hand sink at the end of the cook line in the back corner. The soap has been replaced.

10. During the inspection, it was noted that ice was dumped in the hand sink at the wait staff location. Corrected on site by discussing with the person in charge.

2. We were told during this inspection that three of the employees, including the person in charge has a Food Protection Manager Certificate. These certificates were not able to be accessed due to the office being locked. These certificates need to be accessible for this department during inspections. Please email all food protection manager certificates for this establishment to kbrown@tchd.net as soon as possible.

1. Also, the person in charge is not able to demonstrate active managerial control due to the amount of priority violations noted on this inspection.

1. The person in charge when asked questions such as proper thawing techniques, proper cooling techniques and proper refrigeration and food temperatures, was not able to demonstrate knowledge.