Fergs Sports Bar & Grille

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Dishwasher purse stored with clean dishes

Basic – Employee preparing food in customer section of dining area. Observed fish cutting in dining room on customer tables.

Basic – Floor area(s) covered with standing water. In corner of prep room with double ovens of kitchen

Server station of main inside bar

Corner of of "bud light" walk in.

Basic – Floor soiled/has accumulation of debris.n Main inside bar east end floor drain.

Basic – Food stored in a prohibited area

Case of chicken stored in mop sink

Basic – Time/temperature control for safety food thawed in an improper manner.n Cases of burgers on speed rack in kitchen thawing.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Meat shelf in produce walk in cooler

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

4 live flies in dish area Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish stored over cooked chicken wings in meat walk in cooler

High Priority – Rodent activity present as evidenced by rodent droppings found

3 rodent droppings in dry storage closet near double oven prep area of kitchen

14 rodent droppings on top of instant hot water heat in same closet in same area of kitchen

5 rodent droppings in liquor closet in dining room

All droppings have been disposed of and the areas have been sanitized.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

2 lbs coleslaw from previous day 46f in cold station of main kitchen.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n2 lbs coleslaw from previous day 46f in cold station of main kitchen.

Intermediate – Handwash sink not accessible for employee use at all times. Sink by double ovens blocked.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Cooks line Corrected On-Site