WUNDERBAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw grouper stored over pretzel rolls in walk-in freezer not all commercially packaged.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed salmon 3 pieces thawed in reduced oxygen package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in fry station flip top egg batter (50-51F - Cold Holding) in a container stored in another container per operator held out of temperature less than 1.5 hours. Operator closed lid Corrective Action Taken

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. Observed salmon 3 pieces thawed in reduced oxygen package. See stop sale Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container the handle in contact with the salt. Operator removed Corrected On-Site

Basic - Stored food not covered. Observed a container of brown gravy not covered in walk-in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mahi 33F in a pan out at room temperature on cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack open raw shell eggs, changed gloves and proceeded to manipulate clean pot. Operator washed hands. 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. Observed salmon thawing in Reduced oxygen package. Operator removed item from packages. Corrected On-Site

Basic - Stored food not covered. Observed at expo room - ice tea container not covered. Operator covered item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes salad (112F - Hot Holding) per employee food hot held less than 2 hours, reheated on the stove to 167F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lower shelf of one door freezer in cook line. Two doors oven in cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Two garbage bins blocking sinks in cook line, employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Serving spoon inside sink, in cook .ine, manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap dispenser not working- in front of coffee station.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on soiled shelf, under stove.

Basic - Equipment in poor repair. Under stove shelf, substantial building up of rust.

Basic - Floor soiled/has accumulation of debris. Entrance of walk in cooler, food debris and black like substance

Basic - Floor tiles missing and/or in disrepair. Broken tiles below hand wash sink in dish ware area.

Basic - Hole in or other damage to wall. Broken frame, entrance from-outdoor dining area .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour, employee removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink, employee removed to be wash. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table in cook line, manager removed. Corrected On-Site

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Bar area- bucket with customer receipts inside sink, employee removed. Corrected On-Site Priority: Intermediate

Basic - Observed: Soiled dry wiping cloth in use. Several cloth on prep tables and storage rack, employee removed Corrected On-Site Priority: Basic

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 chlorine 10 Ppm . Operator primed machine rechecked 100 Ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bratwurst (47F - Cold Holding); knockwurst (47F - Cold Holding) in four drawers below flat top grill. Per operator not portioned or prepared today held less than four hours.Operator moved items to walk-in cooler to chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed German potato salad (118F - Hot Holding) per operator held less than four hours. Operator placed in sauté pan and reheated to 165F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 spray bottles hanging on the side of the hand washing sink by wait station operator removed Observed laddle stored in hand washing sink next to flip top cooler on cook line. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on turbo air reach in freezer on cook line and 4 drawers cooler below flat top Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris on cook line Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat cheese. Operator rearranged for proper storage. 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 beef over raw pork. Operator rearranged for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in zip lock bag over raw pork. Operator rearranged for proper storage. Corrected On-Site

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

Intermediate - Squeeze bottle containing toxic substance not labeled. Soap. Employee labeled. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket torn on reach in cooler door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Main kitchen speed rack at dish machine- observed spray bottles of raid insect killer on speed rack.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed squeeze bottles of oil and water with no labeling.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine uses chlorine. Observed Test strips quaternary.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in dish machine area. Operator provided paper towels. 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. Provided operator with reporting responsibilities documentation. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on salamander handle. Operator removed tongs. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cook line cold holding unit- observed 2 ounce single service container inside coleslaw. Operator removed container. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen prep table at expo line- observed soiled wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs- 58-65F in walk in cooler. Per Operator, ribs were cooked over 24 hours ago. Cooked ribs were stacked in deep pan and covered then placed in the walk in cooler and not disturbed.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs- 58-65F in walk in cooler. Per Operator, ribs were cooked over 24 hours ago. Cooked ribs were stacked in deep pan and covered then placed in the walk in cooler and not disturbed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed- Cook line- hot holding- all TCS food in 2 door warmer under 135F. Advised Operator to reheat to minimum 165 for hot holding.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open bottle of milk without a label. Operator put date on bottle of milk. Corrected On-Site

Intermediate - No soap provided at handwash sink. Did not observe soap at two hand wash sink. Operator replenished soap in dispensers. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with glass cleaner without a label. Employee put label on spray bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed employee dispensing ice with a soda cup. Employee discontinued using cup to dispense ice. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling tiles and vents soiled with dust.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container without a label. Operator placed label on container. Corrected On-Site