ARCHIE'S PLACE LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (45F - Cold Holding); bratwurst (45F - Cold Holding), cook said items were put in cook line cooler before lunch, moved items to walk in to rapid chill Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in server area dusty

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hand contact. Educated employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (60F - Cold Holding); raw beef (50F - Cold Holding) items were put on line an hour ago, cook put them in walk in to rapid chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled in kitchen manager labeled bottle Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the sides of ice bin in bar area. Bartender cleaned. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager cleaned Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Units on cook line has no ambient thermometer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In bar area

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar area are wet nesting.

Basic - Plumbing system in disrepair. Handwashing sink leaks onto floor. Operator states in the process of being replaced.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on 2 drawer cooler soiled Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is current

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on lowboy has build up

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on walk in cooler

Basic - Floor soiled/has accumulation of debris. Underneath fryers

Basic - Ice bucket not inverted or protected Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On fryer handle Corrected On-Site

Basic - Single-service articles improperly stored. Paper towels stored on floor in server station

Basic - Standing water in bottom of reach-in-cooler. Cookline unit Beer glasses cooler at bar

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around vents in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at bar

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station

Basic - Equipment in poor repair. White chest freezer insulation exposed

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers not inverted Corrected On-Site