Basic – Employee eating in a food preparation or other restricted area.Observed drink in front bar area next to clean glasses.

Basic – Equipment and utensils not properly air-dried – wet nesting.Observed plastic and metal food pans on storage shelves wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Equipment in poor repair.Observed gasket on reachin cooler in wait station in disrepair.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching panko crumbs in bulk container. Observed ice scoop in ice at bar area. Chef removed scoop. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water approximately 93F on server line and bar area. Chef corrected by adding hot water to 144F .As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gaskets on reachin coolers at bar area.

High Priority – Dented/rusted cans present. See stop sale.Observed 2 #10 cansTomato Paste dented on sides approximately 1"n1 #10 can Beans dented on top rim

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walkin cooler bacon over macaroni and cheese and shell eggs over milk. Chef rearranged food items to prevent cross contamination. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kitchen reach in cooler Shredded Cheese (69F – Cold Holding); Sour Cream (69F – Cold Holding),at bar reachin cooler Cold Holding Half and Half 60F. Observed next to grill reachin cooler top Fish (49F – Cold Holding); Steak Beef (50F – Cold Holding); reachin cooler end of bar Crab (46F – Cold Holding). Chef iced proteins. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrective Action Taken Repeat Violation Admin Complaint