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

On prep area, kitchen, employee moved them Corrected On-Site Repeat Violation

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

Purse and backpack above deli paper for food and oil jugs, by upright cooler Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Handling open foods

Basic – Employee with no hair restraint while engaging in food preparation

Handling open foods Repeat Violation

Basic – Equipment in poor repair

Gasket in upright cooler is torn Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site Repeat Violation

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

Fan in kitchen

Basic – Time/temperature control for safety food thawed in an improper manner

Raw ribs, 41f in standing water, employee turned cold water in Corrective Action Taken

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

On prep table, placed in bucket Corrected On-Site Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sandwiches 55-61f sandwiches-second temperature 50f-55f, sandwiches made at 10:45am, it is 2:50, mgr placed them in freezer to cook rapidly Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

90-98f chicken, ribs, on ledge of bbq pit, employee pushed it into bbq pit Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Cleaner above sauces, by triple sink, employee removed it Corrected On-Site Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet by bbq pit Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+200 ppm chl, test strip turned dark blue and then white, explained to her

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

One new employee