Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. 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 in Reach in cooler on cooks line and Walk in freezer

Educated Person in charge on 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 packagenPerson in charge removed from ROP. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees in outdoor bar.

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

nObserved hood filters soiled with grease above the double stacked convection oven in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination in outdoor bar area

Person in charge inverted. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Observed in Walk in cooler in main kitchen area Beef Chili (57F – Cooling)nPerson in charge stated it was prepared on 12/1/23 and was date marked 12/1/23nEducated Person in charge on cooling Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours..nPerson in charge voluntarily discarded chili.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nObserved in Walk in cooler in main kitchen area Beef Chili (57F – Cooling)nPerson in charge stated it was prepared on 12/1/23 and was date marked 12/1/23nEducated Person in charge on cooling Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours..nPerson in charge voluntarily discarded chili.

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

Observed in back kitchen area can opener soiled with mold like substance

Observed in back kitchen area slicer soiled with dried food particles

Person in charge stated it was not used today and washed and sanitized slicer. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed in bar area soiled dish in Handwashing sink

Person in charge removed soiled dish. Corrected On-Site

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

Educated Person in charge .nPerson in charge and 4 other employees read agreement and signed. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

nSpray bottle containing toxic substance not labeled in main kitchen area

Person in charge labeled bottle

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation