THE COUNTY LINE health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Tomatoes and lettuce 47-48F. COS- discarded.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Handles of cabinets next to make table heavily soiled with debris and residue.

JCDH 3.2.2 Management allows secondhand smoke in the food establishment.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged and missing ceiling tiles throughout facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles throughout facility.

7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.// Tums stored directly next to shot glasses.

Provide a drain plug for the dumpster.// Dumpster missing drain plug.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles.

6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms .// No lighting available in men's room. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Hood system is in disrepair.

Maintain premises free of litter.// Pile of litter on back grounds outside facility.

Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No procedures available. 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No management certificate available.