GUTHRIES health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Encrusted grease buildup on exterior of cooking equipment (2) Clean storage shelving from debris 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Encrusted grease buildup inside fryers and fryer baskets.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gaskets on RI coolers throughout.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean ceiling vent covers from dust and residue throughout (2) Clean floor drain underneath 3-compartment sink (3) Clean floors underneath and behind 3-compartment sink and cooking equipment from grease and debris.

Clean ventilation hood filters to prevent contamination by dust, dirt, etc. // Grease/dirt residue building up on hood filters.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Black/brown residue inside beverage nozzles (2) Black residue in interior and outer edges of ice machine chute.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager// Buttermilk with a use by date of Jan. 15th and Jan. 19th. PIC COS by discarding.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Grease buildup on exterior of fryers. (2) Old food debris in bottom of bottom of RI coolers and around gaskets.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Dusty vent covers on ice machine vent cover (2) Dusty vent cover in warewashing area (3) Black residue on ceiling vent cover in restroom.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gaskets on RI coolers.

Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner.// Mops and brooms stored disorderly inside mop sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old debris, food, and spillage on floors throughout (2) Dusty vent covers above sweet tea station 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tiles above ware washing area

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown light bulb under hood vent

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Old debris/spillage in bottom of RI coolers.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No soap or paper towels at HW sink near back door 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Ice being dumped at HW sink near drive thru window

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Continuous drip from 3-compartment sink 5-205.15(B) Repair condensate leak in refrigeration units. // Standing water in bottom of cook line RI cooler

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gaskets on RI cooler and along cook prep line

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal cup being stored on top of salt dry storage container and on prep table were food is being packaged.

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).// Both CFSM were not on duty during time of inspection.