SAMS COUNTRY KITCHEN HOMESTEAD

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager coached employee on washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager coached employee on washing hands.

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employees on handwashing procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employees on handwashing procedures.

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab salad, tuna salad, pico de gallo at reach in cooler across cook line with date mark exceeded more than 7 days.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of uncover diced tomatoes stored under cracked shell eggs at flat top reach in cooler across cook line.

High Priority

Basic - Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.

Intermediate - Basic - Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.

Intermediate

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled in the kitchen. **Repeat Violation**

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of handwash sink near the triple sink soiled with dirt. Also observed gaskets at reach in freezer soiled with food debris. **Repeat Violation**

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed a box of single service foam cups stored directly on the floor at front counter next to drinks reach in cooler.

Basic

Unwashed fruits/vegetables stored with ready-to-eat food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed belt peppers and tomatoes over cooked potatoes and cooked bacon at walk in cooler. Manager fixed products properly. **Corrected On-Site**

Basic

Utensils in poor condition.

Basic - Utensils in poor condition. Observed spatulas above the triple sink torn.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed some walls in the kitchen soiled with old food debris. Also observed wall soiled with dust in the kitchen. **Repeat Violation**

Basic

Water leaking from pipe and/or faucet/handle.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink in the front counter. **Repeat Violation**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter near coffee machine. Also observed in the kitchen. Coach manager.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed waffle toasters heavy soiled with black substance. **Repeat Violation**

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink near the triple sink blocked by black rack.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used to wet towel. Also observed observed handwashing sink near the triple sink used to store black sponge.

Intermediate

Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean metal containers exposed to splash at shelves near the handwash sink in the kitchen.

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink at front counter with a water temperature of 82F for 4 minutes. Operator fixed water at time of inspection. Water temperature 90F. **Corrected On-Site**

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean metal containers not stored inverted at shelves near the handwash sink.

Basic

Employee eating in a food preparation or other restricted area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water at cook line. Manager coached employee.

Basic

Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard at time of inspection.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard at time of inspection. **Corrected On-Site**

Basic