Mudville Grille

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

By passing window Repeat Violation

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Raw fish, mgr punctured it Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

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

Cook cooking

Basic – Food storage container/container lid cracked or broken

Container cracked for sauce, grill area Corrected On-Site

Basic – Food stored on floor

Water bottles by dining area, employee placed them on shelf Corrected On-Site

Basic – No copy of latest inspection report available.

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

Restrooms

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

Shelf above prep cooler, also door frame in cooler by hallway, owner cleaned door frame Corrected On-Site Repeat Violation

Basic – Utensils in poor condition

Handle for sugar scoop is broken, employee removed it Corrected On-Site Repeat Violation

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

By passing window

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

On prep area

Basic – Working containers of food removed from original container not identified by common name

White powder on storage shelf, hallway, employee wrote name on Corrected On-Site

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

Employee handled distrust dishes then changed gloves and grabbed hamburger to be cooked, explaining to him and he washed hands Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw hamburgers then grabbed a bag of fries, explained to him and he washed hands Corrected On-Site

High Priority – Spray hose at dish sink lower than flood rim of sink

In triple sink Repeat Violation Admin Complaint

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

49f cut tomatoes above fill line, employee placed it in cooler Corrective Action Taken

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 to him Corrected On-Site

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

Chlorine and quat Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products

Mgr couldn't find it

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

Ribs cooked yesterday morning Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Chemical by bar, cleaned by employee wrote name on Corrected On-Site Repeat Violation