PAW PAW PATCH health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hood vents are soiled with grease build up.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors underneath equipment, ceiling vent covers next to cook top, and shelves in WI cooler are soiled with residue and debris.

3-501.16(A)(1) Maintain TCS food at 135 F or above. // Fried pork chops (110-123F), country fried steak (110-118F), and fried chicken (90-110F) are stored on serving line out of temperature.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)/// Can opener inside the holder was stored soiled

Allow utensils to air dry before stacking./// Several pans and containers stored on the clean shelf and cart in various areas were stacked wet.

5-205.15(B) Repair slow or inoperative drain (indoor or outdoor)./// Mop sink drain is clogged.

Provide a drain plug for the dumpster.

Store single-service and single-use articles covered, inverted, or in the original protective package./// Several to-go containers throughout the establishment were upright.--COS.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Racks inside the WI cooler and drying room for equipment are soiled with rust and debris.