Basic – Accumulation of debris inside warewashing machine.

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

Container no handle in pork on steam table.

Basic – Cleaned and sanitized equipment or utensils not properly stored

Ice bucket on floor by ice machine.

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

Fish in walk in cooler partly frozen, employee removed fish from package. Corrected On-Site

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

Drink bottle on table next to clean plates by dish machine. Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean containers on dish rack.

Basic – Equipment in poor repair

Cutting boards on coolers with deep cut marks. nMicrowave on cooks line missing handle. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife between flip top and wall of reach in cooler on cooks line.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle in ice.

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

Behind inside bar. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelf above prep table. nWooden piece under dish machine racks next to Three compartment sink.

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

Reach in cooler gaskets soiled on coolers throughout kitchen. nInterior reach in freezer by ice machine. nSoda machine in dining area backsplash is soiled. Repeat Violation

Basic – Plumbing system in disrepair

Under Three compartment sink in outside bar.

Basic – Stored food not covered

Multiple items in walk in cooler. nTortilla bowls in dry storage hall. nIce cream in reach in freezer by ice machine. Repeat Violation

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

Unwashed tomatoes stored over washed cut brussels sprouts in walk in cooler.

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

0ppm, the plastic line had a hole in it, operator fixed line and retested at 100ppm. Corrected On-Site

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.

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

Cutting boards on reach in cooler heavily stained. nInterior oven soiled on cooks line. nInterior reach in cooler drawers under cooking equipment. nInterior ice machine. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Bottle hanging on pipe in outside bar area. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

In dry storage hall.