Flame Broiler

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink by cash register, front counter, employee discarded it Corrected On-Site

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

Employee food above cut cabbage in cooler, mgr rearranged Corrected On-Site

Basic – Equipment in poor repair

Gasket torn in drawer unit

Basic – Food storage container/container lid cracked or broken. Lid is cracked for cut broccoli and carrots, prep area Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink at front counter and by cook line

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

Hood filters Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

In upright cooler by cook line

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n One by triple sink Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Cut cabbage Warning

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

53f cut cabbage since yesterday in reach in cooler, stop sale, cooler at 53f, Corrective Action Taken Warning

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. nCut cabbage, mgr wrote time on Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Chemicals above prep sink, mgr moved them Corrected On-Site

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

Emailed one Corrected On-Site Repeat Violation

Intermediate – Nonfood-grade basting brush used in food

Metal trim for sauce by cook line

Intermediate – Spray bottle containing toxic substance not labeled

Degreaser per employee, by cook line