JR Crickets

Observed chlorine sanitizer not at the proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dish machine serviced by 06/24/26. Dish machine chlorine sanitizer not at proper minimum strength.

Observed TCS food products with no preparation or disposal date in the walk in cooler. Prepared food not marked with date of preparation or date for disposal. (Cooked ribs and pulled chicken). Also observed smoke wings expired on 06/13/26 and 6/16/2026. There is not a consistent date marking procedure in place. PIC corrected on site by discarding items that exceeded the expiration date (30 pounds of smoked wings and 10 pounds of smoked chicken).

Observed chlorine test strips for the dishmachine expired (3/2024). 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf.

Observed cook in the kitchen cooking food products without a proper beard restraint. PIC will provide a beard restraint for cooks by 6/24/2026. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the wiping cloth bucket stored by the dishmachine at 0 PPM sanitizer. PIC corrected on site by remaking the sanitizer water to 200-300 ppm (Quat). PIC corrected on site. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Also observed the current food permit is expired with pass due fees of #250.00. Fees must be paid by 6/24/2026. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed accumulation beneath shelves in the food preparation area. Shelves must be cleaned by 6/24/26 to prevent potential contamination to sauce bowls stored beneath shelves. Also observed accumulation on the non food contact surface of the ice machine chute. PIC corrected by cleaning the back of the ice machine chute. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed holes in the ceiling that needs to be sealed by the reach in cooler. Vents in the kitchen and lady's restroom contained build up. Observed an accumulation of debris on the floor in the walk in cooler. Floor paint peeling in the kitchen. The wall by the three compartment sink and below the three compartment sink contained build up. Floors below fryer contained build up. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and subm.

Observed keys and cell phone stored on the cutting board. Also observe a open bottle of queso cheese stored in the storage area. Cook advised the food was for personal use. The cook discarded the bottle of queso. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed build up in the ice scoop holder bucket. Also observed chlorine sanitizer not at proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dish machine serviced by 12/24/25. Dish machine chlorine sanitizer not at proper minimum strength.

Observed the faucet leaking on three compartment sink. PIC will have the faucet repaired by 12/24/25.

Observed TCS food products with no preparation or disposal date in reach in cooler. Prepared food not marked with date of preparation or date for disposal. (ribs, cooked corn, pork juice and tomatoes). Also observed pull pork, juice from pulled pork, smoke wings, grilled chicken breast, raw turkey and beef burgers expired on 12/04/25. There is not a consistent date marking procedure in place. PIC corrected on site by discarding items that exceeded the expiration date.

Observed three containers of oil stored on the floor. All food and food contact surfaces must be stored at least 6 inches above the floor. Also observed the ice bucket was not inverted. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed the wiping cloth bucket stored by the dishmachine at 100 PPM sanitizer. PIC corrected on site by remaking the sanitizer water to 200-300 ppm. Also observed a wet towel stored on the breader. PIC corrected on site.

Observed single-use containers stored on the floor in the kitchen. These items will need to be stored 6 inches or higher off the floor.

Observed accumulation on the exterior of the ice chute in the coke machine. PIC will ensure the area is deep cleaned by 12/19/25. Also observed build up on shelves in the walk in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed paint peeling above the handsink in the men's restroom. PIC will have the area repaired by 12/25/25.

Observed the lid broken and dumpster plug missing on one of the dumpsters. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed holes in the ceiling that needs to be sealed by the reach in cooler. Vents in the kitchen and lady's restroom contained build up. Observed an accumulation of debris on the floor in the walk in cooler. The floor must be cleaned and maintained. The wall by the mop sink also contained build up 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(.

Observed improper horizontal separation of food products stored in the walk in cooler (a container of cooked ribs and raw chicken tenders). Food items should be stored according to cooking temperatures. The ribs were moved to another shelf (COS). 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or.

Observed the wiping cloth bucket stored by the drink machine at 0 PPM sanitizer. Advised employee to waste the water and refill from the 3-compartment that had quaternary sanitizer at 400 PPM (COS).

Observed the current inspection report not posted and visible for the public to see it. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be.

Observed an accumulation of debris on the food storage shelves in the walk in cooler. Observed rust and debris on the speed rail at the bar. Observed an accumulation on the exterior surface of the drink machine.

Observed holes in the ceiling that needs to be sealed by the reach in cooler. Observed an accumulation of debris on the floor in the walk in cooler. The floor must be cleaned and maintained. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed the AC unit not working properly. PIC advised that the AC unit will be fixed today. Please send a copy of the service report to sabrina.young@dph.ga.gov by 6/26/25.

Observed improper horizontal and vertical separation of food products stored in the reach in coolers (raw chicken stored directly by sauces and raw chicken stored by opened containers of sliced celery and onions). Food items should be stored according to cooking temperatures. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type.

Observed food items stored in the walk in cooler at temperatures above 41F. Employee stated a container of chicken wings in the walk in cooler was prepped yesterday (6/12).

Chlorine sanitizer not at proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dish machine serviced by 12/30/24. Dish machine chlorine sanitizer not at proper minimum strength.

Observed an expired food safety certificate. The certificate expired in August 2023. Advised PIC to renew the food safety certificate within 15 days. Email a copy of the certificate to sabrina.young@dph.ga.gov within 30 days. This is a repeat violation, a third repeat could result in the permit being suspended. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed no paper towels or hand drying device at the handwashing sink at the bar to properly dry hands. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf.

Observed a yellow debris on the interior surface of the bulk ice machine in the kitchen. The ice machine will need to be cleaned and sanitized to avoid contamination to the food (ice) stored inside of the machine. Observed the smoker in the kitchen in need of cleaning due to an accumulation of old food build up. Advised staff to clean the smoker regularly to avoid food build up. The smoker has not been used today (6/13), according to staff. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed TCS food products with no preparation or disposal date in the walk in and reach in cooler. Prepared food not marked with date of preparation or date for disposal. (raw chicken breast, raw shrimp, burgers, raw fish, smoked wings, ribs, and several other food items). There is not a consistent date marking procedure in place.

Observed the dump sink at the bar not meeting the required temperature of 85F for hot water. The hot water got up to 80F and then started to decrease. PIC stated that the dump sink is not required to have hot water and that he can prove it. He stated that the FDA Food Code does not require dump sinks to have hot water. All sinks should have hot and cold water that meets the required temperature. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf.

Observed two drinks that belong to the kitchen staff (single-use cups with a straw and lid) stored on the shelf by single use cups for sauces and sauce. Advised staff that cups cannot be stored with food or food contact surfaces. The cups were relocated to the office area (COS). 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed sliced onions and celery stored in the reach in cooler without overhead protection or a cover.

Observed the wiping cloth bucket stored by the drink machine at 0 PPM sanitizer. Advised employee to waste the water and refill from the 3-compartment that had quaternary sanitizer at 400 PPM (COS).

Observed the back door in the kitchen not closing on it's own. A self closing device will need to be installed on the entrance/exit door in the kitchen to ensure that it is closing properly. Please have the device installed before the next follow-up inspection. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of.

Observed the food permit expired. A total of $250.00 is due to the Henry County Health Department by June 13, 2025.

Observed clean bowls not inverted on the counter by the microwave. All clean items should be inverted to avoid contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the sink in the men's restroom, handwashing sink in the kitchen, and the meat prep sink in need of resealing to the wall.

Observed an accumulation of old food debris underneath the lid of the prep top cooler. Observed a thick accumulation of old grease build up on the exterior surface of the fryers and grills. Observed a build up of debris on the exterior surface of the ice machine.

Observed the walls by the mop sink area and by the heat lamp, walk in cooler, and behind the 3-compartment sink in need of cleaning. Also the ceiling tile has a deep yellow stain. Please clean and if the tiles are still stained then they will need to be replaced with a ceiling tile that is smooth, easily cleanable, and nonabsorbent. Lastly, clean underneath the fryers there is a heavy present of old grease build-up (Repeat). There are towels underneath the fryers catching the grease waste. This is a third consecutive violation, if these items are addressed and fixed paperwork will begin to suspend the food permit. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Chlorine sanitizer not at proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dishmachine serviced by 12/30/24. Quat sanitizer not working properly in the three compartment sink. PIC will contact Ecolab. Dishmachine chlorine sanitizer not at proper minimum strength. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

Observed an expired food safety certificate. The certificate expired in August 2023. PIC will renew the food safety certificate within 60 days. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed paper towels and/or hand drying devices not provided at the hand sink in the bar area. PIC corrected on site by providing paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf A handwashing sink or group of adjacent handwashing sinks was not provided with individual, disposable towels; a continuous towel system; a heated-air drying device; or a hand drying device that utilizes an air-knife system that delivers high velocity, pressurized air at ambient temperatures. A handwashing sink or group of adjacent handwashing sinks was not provided with individual, disposable towels; a continuous towel system; a heated-air drying device; or a hand drying device that utilizes an air-knife system that delivers high velocity, pressurized air at ambient temperatures. A handwashing sink or group of adjacent handwashing sinks was not provided with individual, disposable towels; a continuous towel system; a heated-air drying device; or a hand drying device that utilizes an air-knife system that delivers high velocity, pressurized air at ambient temperatures. At least one handwashing sink, a.

Observed TCS food products with no preparation or disposal date (cooked ribs) in the walk in cooler. Prepared food not marked with date of preparation or date for disposal. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be cou.

Observed the walls by the mop sink area and by the heat lamp in need of cleaning. Also the ceiling tile has a yellow stain. Please clean and if the tile is still stained then it will need to be replaced with a ceiling tile that is smooth, easily cleanable, and nonabsorbent. The epoxy paint on the floor is in bad repair and peeling. Lastly, clean underneath the fryers there is a heavy present of old grease build-up (Repeat). This is the second consecutive violation. A third consecutive violation can result in the suspension of the food permit. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed the ventilation hood system in the kitchen in need of cleaning due to grease build-up. Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. PIC will have the ceiling vents cleaned by 12/30/24. This is the second consecutive violation. A third consecutive violation can result in the suspension of the food permit. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Observed raw seafood products and raw chicken breast stored above cups of sauces in the reach in cooler. PIC removed the items and stored them properly (COS).

Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced.

Observed the interior of the big ice machine in the kitchen with a yellow debris running downward where the ice is stored.

Observed the walk in cooler in need of a deep cleaning (walls & floors). Also, observed the ice machine at the bar (that is currently not in use) with a black mold like debris on the inside. Please clean and put a "Do not USE" sign on the ice machine at the bar.

Observed the quat test strips for the 3-compartment sink expired (4/2021).

Observed the blowers (vents) in the walk in cooler in need of cleaning due to a thick black mold-like debris and dust.

Observed the food storage shelves in the walk in cooler in need of repainting due to rust on them. Also, observed that the exterior surface of the big ice machine (side), underneath the lid on the prep top cooler, and the interior surface of the draft beer reach in cooler all needs to be cleaned.

Observed the walls by the mop sink area and by the heat lamp in need of cleaning. Also the ceiling tile has a yellow stain. Please clean and if the tile is still stained then it will need to be replaced with a ceiling tile that is smooth, easily cleanable, and nonabsorbent. Lastly, clean underneath the fryers there is a heavy present of old grease build-up.

Observed the ventilation hood system in the kitchen in need of cleaning due to grease build-up.

Observed an employee's opened candy bar stored in the reach in freezer and a container of sea moss stored in the reach in cooler at the bar. All employees items should be stored in a designated area separately from items used for service.

Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. Also observed no sanitizer made in the kitchen to properly clean the facility.

Observed the interior of the big ice machine in the kitchen with a soiled lid. Also, observed the lid over the ice at the bar with a brown substance on it. Please clean to prevent contamination to the ice.

Observed TCS food products with an expired date (cooked ribs 2/6; whiting fish 2/3; and sliced onions 2/3). Please discard all items.

Observed the dump sink at the bar pipe leaking an excessive amount of water on the floor. A plumber will need to repair the sink and the water.

Observed TCS food products with no preparation or disposal date (cooked ribs and smoked wings) in the walk in cooler. (Repeat).

Observed a chemical bottle hanging on the trash can by the drink machine with no common name.

Observed par cooked chicken wings cooling on the countertop at 100F with no overhead protection to cool. Item was covered and placed in the reach in cooler. (COS).

Observed the walk in cooler in need of a deep cleaning (walls, floors and vents (blowers). Also, observed the ice machine at the bar (not in use), but soiled with a black mold-like substance. Please clean the unit. (Repeat).

Observed (2) cooks in the kitchen cooking food products without hair restraints on to hold hair together properly.

Observed (1) wet wiping cloth laying on the prep table and (1) nesting on the hand sink at the bar. Wet towels should return back to the sanitizer bucket.

Observed the staff member at the bar pouring ice, fruit, straws, and drink down the handwashing drain. The hand sink is for handwashing ONLY!

Observed the food permit posted expired in 2023. A payment of $250.00 should be made to the Health Department within 10 days.

Observed no hand washing sign at the handwashing sink in the kitchen.

Observed a knife used to sliced food products being placed on a soiled towel after each use.

Observed the hand sink in the kitchen coming off the wall. The sink has to be resealed to the wall.

Observed the cutting board on the prep unit with a brown/yellow stain and deep cuts. The board will need to be replaced.

Observed the floors, walls, and ceilings in need of a deep cleaning in the kitchen. The floors have a thick black build-up on them.

Observed the floors in the kitchen and walk in cooler with excessive amounts of paint chipping. Floors need to be resealed or painted with a FDA heavy-duty nonabsorbent paint. Should be smooth, easily cleanable, and nonabsorbent.

Observed the exterior surface of the ventilation hood system in need of cleaning due to grease build-up.

Observed the HVAC vents in the kitchen with a thick dust debris.

Observed (1) light out over the ventilation hood system.