HORIZONS BAR AND GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 45°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of flip top cooler.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knife stored under cutting board. Properly stored during inspection. 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. Fish cut out of package. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Bread pudding put inspection out of my area at 3:00 pm, time marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 cutting board on line. 2 slicer guard. 3 mixer head. Repeat Violation

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. Packages opened during. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain under triple sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has high temp thermometer on order. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make bar.

Basic - No handwashing sign provided at a hand sink used by food employees near wait station/ expo.

Basic - Water leaking from pipe and/or faucet/handle at hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on counter at 50°, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor under equipment on line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over pork and fish. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dips in small refrigerator, transferred to walk-in cooler Beef on cook line, Iced during inspection. Dip at 46°, beef at 46°. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dips in small refrigerator.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small unit at front of cooks line. 4 drawer unit on line.

Basic - Floor drains soiled with mold like substance.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top and side soiled with old food debris and grease.

Basic - Water draining onto floor surface. From hand sink wait station area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser on dishwasher. Properly stored during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.

Basic - Buildup of food debris/soil residue on equipment door handles. Mold like substance on Reachin freezer gaskets.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up under grill.

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. 0 ppm.

High Priority - Toxic substance/chemical improperly stored. Stored in holder with cups.

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Uncovered food stored in stockroom. Rice , covered during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese spread at 58° less than 4 hours per operator. Put in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Working containers of food removed from original container not identified by common name. Breading mix.