Black Rock Bar & Grill

Basic – Bowl or other container with no handle used to dispense food. Ice storage at bar using a cup

Basic – Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Cup storage tea dispenser, paper towel dispenser in box stored on shelf outside back of kitchen

Basic – Cutting board has cut marks and is no longer cleanable. Cooks line

Basic – Dead roaches on premises. 1 dead roach By reach in freezer by microwave desert area. Operator removed and cleaned and sanitized area Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cooks line

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live under desert area shelf. By reach in freezer. 2 live by tea making area. n3 live flies by clean dishes and co2 tank

1 live fly by dish washing machine. Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler across stove feta 47 f blue cheese 47 f Mexican cheese 47 f cut lettuce 48 f in house dressing with ranch 44 f cook ribs 45 f everything temp to 43 f except cut lettuce 48 f nnRaw beef 46 f raw chicken 46 under grill top raw beef 46 f chicken 43 f

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Drink container stored in hand washing sink at bar.