VIC'S SPORTS BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: sliced American 44F, moved to inside of cooler at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on French fry cutter. Pieces sent to dish area at time of inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bags of Bread stored in kitchen hand wash sink. Bread removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above baked beans. Operator moved at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes 54F, shredded lettuce 54F in bowls on top of make table. Less than 2 hours per operator. Tomatoes voluntarily discarded. Lettuce moved to pan in make table. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under hand wash sink. And outside by mop sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bag of buns stored in hand wash sink. Operator removed items at time of inspection. Corrected On-Site

Intermediate - No soap or paper towels provided at bar handwash sink. Operator restocked at time of inspection. Corrected On-Site

Basic - Hole in wall under prep sink.