Basic – Equipment in poor repair.Reach in cooler located on under expo line in cook line with ambient temperature of 50F. Warning

Basic – Floor soiled/has accumulation of debris.Walk in freezer floor has debris. Water from chicken on walk in cooler floor. Warning

Basic – No conspicuously located ambient air temperature thermometer in holding unit.On reach in cooler located under expo window with ambient air temperature of 50F. Warning

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

Debris on multiple cooling drawers around kitchen. Warning

Basic – Water leaking from pipe and/or faucet/handle.Leak from hand sink faucet located at cook line. Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Dish machine located on inside bar with 0 ppm. Recheck 0 ppm. Warning

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

1 small flying insect on exit door located at enclosed bar. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. nRaw chicken stored over pesto sauce on walk in cooler. nRaw beef stored over ready to eat meatloaf kept at walk in cooler. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.All items kept cold holding overnight in reach in cooler located under expo window. nGarlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept cold holding overnight in reach in cooler located under expo window. nGarlic butter 55F, sliced tomatoes 54F, sandwich lettuce 54F, pico 53F, shredded cheese 50F, cooked mushrooms 50F, cooked onions 50F, queso 53F, cooked veggies 50F, shaved prime rib 47F, raw shrimp 45F, raw ground beef 45F. Repeat Violation Admin Complaint

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

Mashed potatoes kept hot holding for less than 4 hours on warmer located on cook line with temperature of 113F, marinara kept hot holding for less than 4 hrs on warmer with temperature of 111F. Ask cook to reheat . Corrective Action Taken Warning

Intermediate – No soap provided at handwash sink.No soap on hand sink located on enclosed outside bar , the one by POS system. Warning

Intermediate – Spray bottle containing toxic substance not labeled.Spray bottle kept on enclosed outside bar with no name. Warning