Flying Boat Tap Room

Basic – Bowl or other container with no handle used to dispense food

Bowl in cornmeal.

Basic – Carbon dioxide/helium tanks not adequately secured

Small tank near fountain machine not secured.

Basic – Cleaned and sanitized equipment or utensils not properly stored

Plates near bar have food contact surface up

Pans on top shelf in kitchen not inverted. nPlastic pans are wet nested.

Basic – Current Hotel and Restaurant license not displayed

Current license is in a binder.

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

Three boards on cookline not smooth and easily cleanable. nSeveral bread boards with deep grooves. nColored boards on clean dish shelf have deep grooves.

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

Employee drink next to clean dishes near pizza oven. Moved during this inspection. Corrected On-Site

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

Personal items on top shelf over condiment bottles across from fountain machine. Manager moved. Corrected On-Site

Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment

Tongs on oven door handle

Rice scoop on top of visibly soiled lid of pan.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

One bucket on shelf at bar area under spray bottle of window cleaner

One bucket on cart next to clean dishes.

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

In bottom of reach in make table near grill. Repeat Violation

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed berries on shelf over lunchmeat in reach in make table. nUnwashed berries on shelf over desserts in walk in cooler

Moved all. Corrected On-Site

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

Two towels on cookline

Two towels on clean dish shelf. nAll were moved. Corrected On-Site

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Male employee tied apron with gloved hands then continued to prepare customer order without washing hands and changing gloves. Manager had employee wash hands. Corrective Action Taken

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

Three live flies in kitchen area.

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

In reach in cooler: raw shell eggs stored over dressings. nIn walk in cooler: raw shell eggs stored over dressings. nMoved all during this inspection. Corrected On-Site

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

Interior of oven on cookline soiled with food debris

Female employee wiping prep area with mixture of soap and water rather than sanitizer, employee refreshed bucket with sanitizer then wiped surfaces again. Corrective Action Taken Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Missing for chlorine at triple sink at bar and dish machine

Missing for quaternary ammonium for sanitizer buckets and triple sink.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed opened and held more than 24 hours not properly date marked

In reach in coolers on cookline: eggs and lunchmeat opened on Monday with no date mark. Steak cooked on Sunday with no date mark. nDates were added during this inspection. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Bottle of sanitizer next to clean dish shelf not labeled.