CLEAN EATZ

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken(100F - Hot Holding); beef (100F - Hot Holding); (100F), steam table was off. Chef took and turned on steam table and reheated items. Chef reheated beef to 192°f Chicken to 196°f Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Employee removed bottle and cleaned and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed phone and cleaned and sanitized table. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken ; (69F - Cold Holding) left on the counter for two hours. Cook returned to reach in cooler In two door reach in cooler on the cook line at Shrimp; (31F - Cold Holding); bison (46F - Cold Holding); cooked turkeys (48F - Cold Holding)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked by trash can. Manager moved can Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with straw I reach in freezer next to food. Manager discarded drink Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter being used on the hose Bibb at mop sink without a hose Bibb vacuum breaker

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at front counter handwashing sink. Manager filled paper towels Corrected On-Site

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. Vacuum packed fish on cook line thaw but still in sealed packaging. Manager cut open fish bags on cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at Cooked salmon ; (47F - Cold Holding); cooked turkey (48F - Cold Holding), items in plastic bags double insulation. Chef removed items from bag and cooled to 41° in freezer Salmon 40°, turkey 40° 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. Form emailed

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed from water Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Product is missing address to location

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/23 License

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.