Grits and Eggs Breakfast Kitchen

Personal cleanliness — Inspector Note: OBSERVED MULTIPLE EMPLOYEES PREPARING FOOD WITH WATCHES & BRACELETS ON WRISTS C/A: EXCEPT FOR A PLAIN WEDDING BAND, EMPLOYEES MAY NOT WEAR JEWELRY WHILE PREPARING FOOD COS: PIC INSTRUCTED EMPLOYEES TO REMOVE JEWELRY

Personal cleanliness — Inspector Note: OBSERVED SERVER CARRYING A TRAY OF FOOD ON SHOULDER WITH UNRESTRAINED HAIR C/A: EMPLOYEES PREPARING OR HANDLING FOOD SHALL USE EFFECTIVE HAIR RESTRAINTS TO PREVENT CONTAMINATION COS: PIC INSTRUCTED EMPLOYEE TO PULL BACK HAIR; HAIR PLACED IN PONYTAIL

Wiping cloths: properly used and stored — Inspector Note: OBSERVED WIPING CLOTHS BEING STORED IN SANITIZER SOLUTION IN BETWEEN USE, MAINTAINED AT 500PPM (QUAT) C/A: WIPING CLOTHS SHALL BE STORED IN QUAT SANITIZER BEING MAINTAINED BETWEEN 200PPM-400PPM COS: PIC ADDED WATER; SOLUTION AT 200PPM-400PPM

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: NO TEMPERATURE TEST STRIPS OBSERVED FOR DISH MACHINE IN MAIN KITCHEN C/A: A FOOD SERVICE FACILITY SHALL HAVE A MEANS TO MEASURE THE MAX TEMPERATURE A HIGH TEMP SANITIZING DISH MACHINE REACHES FOR SANITIZING

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVED WATER PIPE IN CEILING UNNECESSARILY EXPOSED DUE TO DISPLACED CEILING TILE ABOVE SODA MACHINE IN MAIN KITCHEN C/A: UTILITY SERVICE LINES & PIPES MAY NOT BE UNNECESSARILY EXPOSED COS: PIC PLACED TILED BACK IN PLACE

Adequate ventilation and lighting; designated areas used — Inspector Note: OBSERVED MULTIPLE EMPLOYEE NON-DISPOSABLE TUMBLERS/CUPS, CELL PHONES & PURSE STORED IN BAR AREA IN AREAS DESIGNATED FOR PRODUCTS FOR SALE, NOT EMPLOYEE ACTIVITY C/A: DESIGNATED AREAS FOR EMPLOYEE ACTIVITIES (EATING, DRINKING, ELECTRONIC DEVICES) SHALL BE LOCATED TO PREVENT CONTAMINATION OF FOOD, CLEAN EQUIPMENT & SINGLE-USE ITEMS COS: PIC REMOVED ITEMS

Proper date marking and disposition — Inspector Note: OBSERVED 2 CONTAINERS OF HOLLANDAISE SAUCE WITH PREP DATES OF 6/18, STORED BEYOND 7 DAY SHELF LIFE C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY 7 DAY SHELF LIFE COS: CONTAINERS DISCARDED

PIC present, demonstrates knowledge, performs duties — Inspector Note: NO KEY DROP DELIVERY AGREEMENT MAINTAINED ONSITE NOR ARE REQUIREMENTS BEING MET FOR KEY DROP DELIVERY AGREEMENT C/A: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC will email EHS invoices/temperature logs and condition of TCS foods that get delivered to the facility when no one is present to receive food product for the next 60 days

Food stored covered — Inspector Note: OBSERVED PANCAKE BATTER STORED UNCOVERED ON RIF IN FRY AREA IN MAIN KITCHEN. OBSERVED GRILLED VEGGIES STORED UNCOVERED ON FLAT TOP GRILL IN MAIN KITCHEN. OBSERVED CUT ONION AND TOMATO STORED UNCOVERED/UNWRAPPED IN ON SHELF IN PREP TOP COOLER #2 IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: LIDS WERE PLACED ON FOOD; ONION AND TOMATO DISCARDED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED TONGS STORED AS CLEAN AND SANITIZED NEAR WARE-WASHING AREA SOILED WITH FOOD DEBRIS IN MAIN KITCHEN. OBSERVED THE SODA DISPENSING NOZZLES AT THE DRINK MACHINE IN MAIN KITCHEN, SODA GUN IN BAR AREA & INSIDE BULK ICE MACHINE SOILED WITH BLACK/PINK BUILD UP. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH SODA DISPENSING NOZZLES WERE CLEANED AND SANITIZED; FACILITY HAS 72 HOURS TO CLEAN AND SANITIZED BULK ICE MACHINE

Proper reheating procedures for hot holding — Inspector Note: OBSERVED BROWN GRAVY, PARM CHEESE SAUCE AND HOLLANDAISE SAUCE NOT REHEATING AT THE PROPER RATE TO REACH 165F WITHIN 2 HOURS IN THE STEAM TABLE IN MAIN KITCHEN (IN DISCUSSION WITH COOK/PIC, FOOD STARTED REHEATING AROUND 8AM) C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: ALL FOOD DISCARDED

Proper cold holding temperatures — Inspector Note: OBSERVED SINGLE SERVE BUTTER CUPS IN PREP TOP COOLER IN MAIN KITCHEN AND REACH IN COOLER IN BAR AREA COLD HOLDING ABOVE 41F. OBSERVED RAW BATTERED & COOKED CHICKEN BREAST, RAW SNAPPER & RAW PORK CHOPS COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN. OBSERVED OAT AND ALMOND MILK COLD HOLDING ABOVE 41F IN COOLER IN BAR AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOODS DISCARDED

Proper date marking and disposition — Inspector Note: OBSERVED QUINOA IN WIC, OPENED FOR +24HRS, WITH NO DATE MARKING. OBSERVED HAM & BOILED EGGS IN PREP TOP COOLER #2 WITH NO DATE MARKING, PIC STATED THE HAM WAS OPENED & EGGS WERE COOKED SUNDAY (6/14/2026) C/A: ALL TCS FOODS OPENED/COOKED/PREPPED AND HELD FOR +24HRS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: FOOD WAS DISCARDED

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for sanitizer in main kitchen. CA: 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