RENE'S SCHITZELLHAUS

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 Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Operator corrected to 100ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw animal food stored beef , chicken, shell eggs over/not properly separated stored directly over ready-to-eat food, cooked potatoes, cooked sauces cooked ribs in reach in cooler located in kitchen area

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30 or more live roaches throughout kitchen area, cook line, under 3 compartment sink located in kitchen area crawling on floors, running under equipment, prep table , dish machine area..

High Priority - Roach excrement and/or droppings present. Observed 10 or more roach droppings at cook line by fryers and prep table located in kitchen area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 or more rodent droppings on shelves with clean plates, clean glasses next to reach in freezer in storage area next to unused ice bin machine at front left hand corner close to kitchen entrance door. Observed 10 or more rodent droppings by dish area on pipes along dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener blade, shelves for sanitized clean equipment with grease build up

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, garlic butter, cooked vegetables cooked potatoes cooked mushrooms in reach in cooler per operator cooked more than 48 hours not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach in squeezable bottle located on 3 compartment sink located in dish ware area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in unisex bathroom located at right hand corner in restroom area.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed heavy limescale build up on interior of dish machine located in dish area. Observed heavy grease build up and limescale on dish racks.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. Observed ceiling tile in disrepair and missing in kitchen area .

Basic - Dead roaches on premises. Observed approximately 30 or more dead roaches throughout kitchen area, under fryers-cook line, under 3 compartment sink

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed Floors by fryers and grill area at cook line, dish ware area, under 3 compartment sink soiled/has accumulation of grease and food debris.

Basic - Food stored on floor. Observed Evian bottles stored directly on floor in reach in cooler area next to unused ice machine.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood system, filters with heavy grease buildup

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of dirty surface in storage area where reach in freezer is located.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of oven/microwave located at cook line on shelf above prep area with accumulation of black substance/grease/food debris.

Basic - Light not functioning. Observed lights burnt out in kitchen area above reach in cooler.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odors throughout establishment in kitchen area and front of the interior dining room.

Basic - Outer openings not protected with self-closing doors. Observed Outer opening back door not protected with self-closing device attached to back door.

Basic - Stored food not covered. Observed sauces in reach in freezer not covered. Observed bread stored on top shelf of rack uncovered in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at cook line heavily soiled with grease build up and heavy food build up.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pvc pipe under 3 compartment sink in kitchen area. Observed water leaking from steam table located at cook line into bucket beneath steam table.