Basic – Cutting board has cut marks and is no longer cleanable. 3 boards on cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and vents on reach-in coolers on cook line facing service side.

Basic – Wine storage shelves have accumulation of soil residues in service bar.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) used to sanitize silverware. Operator replaced the sanitizer, 200ppm. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well cook line right:; sour cream (48F – Cold Holding); butter (50F – Cold Holding); shredded cheddar (53F – Cold Holding) for three and a half hours per operator. Operator discarded the foods. Operator currently utilizes time as a public health control for other foods, discussed option of using time as a public health control for this area with operator. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added, missing 2 vacuum breakers.

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. Operator unable to locate proof via online system at time of inspection. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat violation. Corrective Action Taken Repeat Violation