SPRIGS

Open employee beverage found on cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

1. Observed Vermin: Documented in the following areas: 9 dead mice on glue traps under standing refrigerators at cook line. Rodent droppings found in storage cabinets in service station. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Kara Stout, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Opening larger than 1/4" found at receiving doors. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Non-functioning equipment found stored throughout the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Openings larger than 1/4" found in the wall at service area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Several live drain flies found at cook line/service area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Pressurized tanks in storage room are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Parfait in self-service refrigerator is not properly labeled for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Wet/soiled wiping towels found on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Opening in ceiling >1/4" [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Unused/non functioning equipment found stored throughout kitchen/storage room.[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Lack of sneeze guard at bread items located at breakfast bar. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Co2 tanks in receiving room are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Lack of single use paper towels at hand wash station near front service area and rear food preparation area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Missing ceiling panels or openings in ceiling larger than 1/4" in kitchen.[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Unshielded lighting observed in dishstation. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Final rinse sanitizing rinse measured a maximum of 135F. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher. Use available compartment sink for final sanitization.