MAIN DECK

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing fully-cooked turkey with date mark of 8/18 on shelf in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in server station: butter packets (78F - Cold Holding). The butter packets contain milk. Server stated they were brought from the walk-in cooler and placed on the counter at 8am this morning. Employee moved the butter into a freezer to rapidly cool to 41F. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Flat of raw shell eggs stored at cookline at room temperature. Employee at cookline stated they have been held at room temperature for approximately one hour and voluntarily discarded them during this inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Tube of "Liquid Nails" construction adhesive stored on shelf directly side pan containing wrapped silverware st front counter. Employee removed the adhesive from the shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade rusted on canned goods rack in back of kitchen. 2. Cutting board on top of canned goods rack soiled with mold-like substance.

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine soiled with lime-like substance.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line two shelves in storage closet in back of kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table at cookline, beside cutting board. Employee removed the phone from the prep table during this inspection. Corrected On-Site

Basic - Equipment in poor repair. 1. Nonfunctional refrigerated make-table in server station. 2. Nonfunctional walk-in cooler and walk-in freezer behind building.

Basic - Food stored on floor. Several boxes containing frozen foods stored directly on floor inside walk-in freezer. Employee placed all items on a shelf during this inspection.

Basic - High grass/weeds surrounding building. Vines growing through gaps in window screen and into the building in back of kitchen and near dish machine.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored directly on floor beside ice machine. Employee moved the bucket to the warewash area to be recleaned. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on box inside walk-in freezer.

Basic - Old food stuck to clean dishware/utensils. 1. Clear plastic pan on clean dish rack soiled with grease. 2. Plastic tray on bottom of sauce rack soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to sides of several pans on clean dish rack.

Basic - Screen in door torn/in poor repair. Gaps in window screen leading to the outside of the building in several window screens in kitchen.

Basic - Single-service articles improperly stored. Several boxes containing single-use foam cups and co trainers stored directly on floor in storage closet. Employee removed all items from the floor during this inspection. Corrected On-Site

Basic - Storage area not maintained clean and organized. Nonfunctional walk-in freezer behind establishment packed full of unused equipment.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver, wrench, and pliers stored on top of cutting board on canned goods rack in back of kitchen.

Basic - Unclean building components, attachments or fixtures. 1. Floor below dish rack soiled with mold-like substance. 2. Floor under and around equipment throughout kitchen soiled with dirt and/or food debris.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet handle on sprayer near dish machine.