Courtside Grille

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins

Basic – Cove molding at floor/wall juncture broken/missing

Dish washing area

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

Cook line

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting boards on prep line

Basic – Employee with no hair restraint while engaging in food preparation. Male employee at service line with no hair restraint

Basic – Equipment in poor repair

Broken sliding door to sushi cooler

Basic – Food storage container/container lid cracked or broken

Plastic containers on storage racks

Basic – Ice buildup in walk-in freezer.

Basic – In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Accumulation of grease on sides of grill

Basic – Open dumpster lid.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler at main bar with broken glass

Basic – Soiled dry wiping cloth in use

Cook line

Basic – Standing water in bottom of reach-in-cooler

At main bar

High Priority – Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not lined in interior

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls over produce in walk-in cooler, removed Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic cream (47F – Cold Holding) on prep line, staff added ice Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice in prep area, time mark added Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (109F – Hot Holding) on cook line, reheated to 171F Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained

Can opener blade soilednSoda gun nozzle at main bar soiled

Intermediate – Spray bottle containing toxic substance not labeled

Peroxide bottle at wait station