CORK SOAKERS

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - No hot running water at three-compartment sink. Operator turned on water. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at kitchen entrance.

Basic - Wiping cloth sanitizing solution stored on the floor at outside bar.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on the floor at bar entrance.

Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored in hand wash sink at cook line. Educated operator on hand wash sink only. Operator removed pitcher. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in women's restroom. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at beverage/wait station at inside bar, outside bar, and women's restroom. Educated operator on importance of having hand soap. Operator placed soap at hand wash sinks. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash in 2nd sink of three compartment sink at outside bar. Educated employee on proper order of three compartment sink. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Open dumpster lid. Educated operator on importance of having lid closed. Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chopped beef 48F cold hold less than 4 hours. Observed Butter 45F cold hold, sauce 45F cold hold less than 4 hours in walk in cooler. Operator turned down reach in cooler and walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups stored inside hand wash sink at outside bar. Cups removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area, hand wash sink in men's restroom, and hand wash sink at outside bar. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash in 2nd sink of three compartment sink at outside bar. Educated employee on proper order of three compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Open dumpster lid.

High Priority - - From initial inspection : 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 concentration at 0 ppm. Educated operator on importance of proper concentration. Operator changed and primed sanitizer. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-09-06: Observed chlorine concentration at dishmachine at 0 ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/23. Admin Complaint - From follow-up inspection 2024-09-06: Observed Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/23. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed tray of raw breaded chicken stored over packages of raw beef in walk in cooler. Operator switched raw chicken to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mushroom sauce date marked 07/24/23. Stop Sale. Operator discarded sauce. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to rinse knife.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling above food prep area in dishwash area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board. Operator removed cutting board. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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 concentration at 0 ppm. Operator called technician. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Outside bar three compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chopped tomatoes 48F cold hold, raw shrimp 46F cold hold, raw hamburger 50F cold hold less than 4 hours. Operator placed bags of ice on top of time/temperature control for safety foods. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink at beverage/wait station. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. Corrected On-Site

Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed.. Repeat Violation

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 concentration at 0ppm. Operator replaced sanitizer. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at cookline used to fill water pitcher.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice scoop handle in contact with ice. Bar.

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink. Handwash sink at beverage/wait station/inside bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 46°F cold hold, raw hamburger 46°F cold hold less than 4 hours. Reach in cooler turned down and bags of ice put on top. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Microwave oven above salad prep reach in cooler. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Open dumpster lid.