Shakespeare’s

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed black substance on chute guard inside ice machine. Employee corrected by removing. Corrected On-Site

Basic – Cove molding at floor/wall juncture broken/missing.Missing coving at kitchen entry near ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Floor not cleaned when the least amount of food is exposed.Observed grease and food debris under cooking equipment on cook line.

Basic – Floor tiles missing and/or in disrepair.Observed several floor tiles in disrepair in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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.Observed bar Dishwashing Machine at 0 ppm after several tubs. Manager to call for service. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed on stove top next to grill Hot Holding Fried Onions 111F, Sauteed Mushrooms 49F. Employee to set up hot water bath to correct holding temperature.