SUICIDE OPOSSUM

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of marinara sauce.

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 cut lettuce and placed in container with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over uncut tomato in reach in cooler at entrance to kitchen, eggs moved to the bottom. Raw shrimp/fish over cooked chicken wings. (Employee unsure if chicken is fully cooked or just par cooked.) Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Scotch brite cleaner on top of reach in cooler, employee moved chemical. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line quaternary ammonia tested over 500ppm. Operator added water retested at 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine at bar storage area. Interior reach in cooler in side storage area at bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink at entrance to kitchen. No soap at Handwash sink on cooks line.

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. The server and bartender newer than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler pulled from freezer no date mark, operator stated item was pulled yesterday. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.

Basic - Food stored on floor. Oil jugs and pickles on floor under dry storage shelves.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sides of fryer and grill soiled. Dry storage shelving soiled, operator cleaned during inspection. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at entrance to cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw beef stored over prepped fish in the walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed: dish soap,and quaternary amonia tablets stored over the sanitized end of the 3 compartment sink. These were moved below.. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the long cutting board has a stains. ALSO, the bar residential reach-in cooler has an accumulation of food spills.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed: the business uses quaternary amonia tablets for sanitizing, only has pool chlorine test strips in the kitchen. (The bar has correct tests strips if the kitchen was using chlorine.) Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: cooked ground beef in the kitchen residential reach-in cooler, not date marked. This was made on Tuesday per the cook. Item dated. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 1 co2 tank not secured, behind the bar. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed: no covered receptacle in the women's restroom for the restaurant.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed: the grease receptacle is stored on the ground. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed: the hood filter system is missing a filter, leaving a gap.

Basic - In-use ice scoop stored on soiled surface between uses. Observed: the ice scoop at the bar area ice maker is stored on a cloth.

Basic - Outer openings not protected with self-closing doors. Observed: the front door is not self closing.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mops at the bar area are not stored to dry.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cooked bacon in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) items in reach in cooler on server front line, employee placed item in reach in freezer, retemped at 35F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near dumpster and outside bar back door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has chlorine test kit but is using quaternary ammonia.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nothing on the menu indicates that hamburgers can be served undercooked, employee marked items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or Handwash sign at sink on cooks line, employee replaced items. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers can served undercooked per management, advisory was given to manager he then posted at host stand. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in office/storage area behind bar, manager chained to wall. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on pad.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from cooks line.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under cooking equipment on cooks line, wooden pieces under pipes behind bar, and wood under keg reach in cooler behind bar.

Basic - Single-service articles improperly stored. Boxes of single service gloves on the floor in dry storage, employee placed on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes with the food contact surface facing upwards, operator flipped containers. Corrected On-Site

Basic - Uncleanable knife block in use to store knives.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above reach in freezer across from cooks line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back room that is not in use at this time.

Basic - Floor soiled/has accumulation of debris. Under/behind oven in kitchen, employee cleaned during inspection. Corrected On-Site

Basic - Reach-in freezer shelves with rust that has pitted the surface. In main kitchen.