DAVE & BUSTER'S

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine gauge reading 122, no color change on temperature shrimp. Manager reset and refilled machine. Corrected to 180 and achieved color change on test strips. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris behind slicer blade. Cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry make table: raw chicken 46F/58F at 2:00pm, per manager chicken in cooler since 11:00am. Moved to freezer at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink server station. Restocked at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in expo side reach in over sour cream. Drink discarded at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish area.

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-24

Basic - Employee eating while preparing food. Employee eating while cooking food on stove. Manager discussed with employee. Employee stoped eating, changed gloves and washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw beef burgers. Manager moved eggs to bottom shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked at bar that were still wet from washing. Manager unstacked. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with towels in it stored on floor on cook line. Manager removed from floor. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed bag of mint stored in ice at bar. Manager took out and asked employee to melt ice. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo sausage at 50F for 3.5 hours. Manager took to freezer to bring temp down. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container at the bar. Manager had employee throw drink out. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance on side of ice machine. Manager cleaned during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at the bar. Employee labeled bottle with marker. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed soufle cup in diced tomatoes. Manager removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed knives and forks stored with food contact side up. Manager had employee turn silverware handle side up and put through dish machine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station counter: chopped garlic in oil 66F, per employee, over 4 hours, see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station counter: chopped garlic in oil 66F, per employee, over 4 hours,see stop sale

Basic - Ice buildup in reach-in freezer on pizza station.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed coffee cups and water cups without lids. Manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container with no label. Employee labeled. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and olive oil mixed held at ambient temperature of 70°F overnight. Manager threw away. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in olive oil kept at ambient temperature of 70°F kept overnight. Manager threw away. Corrected On-Site

Basic - Stored food not covered. Observed wings in walk in cooler not covered. Manager covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled. Manager labeled. Corrected On-Site Repeat Violation