ANDREW'S

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple kitchen cooking equipment soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sliced cheese in upright reach in cooler. Manager corrected rotation. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun dispenser soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen and downstairs dry storage area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Floor area(s) covered with standing water. In kitchen and walk in cooler. Repeat Violation

Basic - Hand wash sink and 2 compartment sink faucets are in disrepair.

Basic - Ice scoop cup ( no handle )in contact with ice at bar area.

Basic - Light shield damaged/in disrepair. Cracked light shield.

Basic - No suitable facilities provided to store employee clothing and other possessions. Phones and speaker stored on food contact prep table.

Basic - Soiled dry wiping cloth in use. Multiple cloths through out kitchen soiled and in use.

Basic - Stored food not covered. Biscuits stored in walk in freezer uncovered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths in use through out kitchen and bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled left of hand washing sink. Manager labeled bottle. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed spoons, knives and forks stored left of hand washing sink. Manager removed items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door of reach in cooler on salad line soiled with food debris

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on unsanitized surface on top of the ice machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grilled chicken on steam table since 12pm hot held at 76°F at 4:30pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna and cut lettuce in reach in cooler 12:30pm cold held above 41°F at 4pm. Cut lettuce 47°F, tuna 51°F. Observed ambient air temperature at 51°F. Observed employee transfer food into functioning each in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken on steam table since 12pm hot held at 76°F at 4:30pm. Observed chicken discarded. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in bar.

Intermediate - No soap provided at handwash sink.

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. Observed tuna and cut lettuce in reach in cooler 12:30pm cold held above 41°F at 4pm. Cut lettuce 47°F, tuna 51°F. Observed employee transfer food into functioning each in cooler.

Basic - Employee in kitchen with no hair restraint while engaging in food preparation.

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed grilled chicken on steam table since 12pm hot held at 76°F at 4:30pm. See stop sale.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on rack under drink machine where it's designated to dump drinks.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - No waste receptacle installed at handwash sink in back of upstairs kitchen provided with disposable towels.