3 GEN'S GRILL AT THE RIDGE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (61F - Cold Holding); cut tomatoes (63F - Cold Holding); shredded cheese (70F - Cold Holding) foods held on counter with ice only touching bottom of pans. Manager stated foods on counter less than 1 hour added ice up sides of pans to properly cool to 41F within 4 hours.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook online with watch.

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

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. Observed cook touch food from grill to balance on spatula and arrange on plate. No gloves. Operator retrained employee. Washed hands and added gloves. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef In containers over raw fish and shrimp. Operator rearranged shelves. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent covers with heavy dust adhering to vents in kitchen.

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 scoop handle in bread crumbs at bulk storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters with excessive grease. Operator states cleaning has been scheduled. Corrective Action Taken

Basic - Stored food not covered. Observed pan of prepared fish not covered in walk-in cooler. Operator covered foods

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no working light in dry storage closet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced beef held on plastic bin stored over cold well at reach in cooler, unable to benefit from cold hold temperature of cooler. sliced beef (55F - Cold Holding) manager placed back in lower area of reachin cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray chemicals stored near/ with clean dishes at back prep. Manager moved to chemical storage. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls on top shelf at kitchen not inverted or protected.

Basic - Floor soiled/has accumulation of debris. Observed old food debris under shelving and at wall joints in walk-in cooler and freezer.

High Priority - Toxic substance/chemical improperly stored. Observed ant bait stored on handsink basin at prep area. Manager removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside bathrooms.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food Manager unaware of cooking times. Reviewed times and temps for cooling with manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at bar filled with buckets stored in handsink. Manager cleared. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar

Basic - Floor soiled/has accumulation of debris. Observed old food on grout lines of floor on kitchen. Old food debris along wall joint at reachin cooler area beside double oven.

Basic - Food storage container/container lid scorched and no longer easily cleanable.or broken. Manager removed from use. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Manager closed lid. Corrected On-Site

Basic - Heavy Grease on the outside of the grease receptacle. Manager states the pickup and cleaning has been scheduled. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of reach on beer cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of nuts and cranberries with no label stating common name. Manager labeled all items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook chicken 120°F at flat grill. Operator reheated the food item to a minimum of 165°F for hot holding within a few minutes. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce at walk in cooler. Operator date marked the food item. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler. Operator placed thermometer inside the equipment. Corrected On-Site