STIRRUPS

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in dish area, 100 ppm. Manager changed water during inspection, 250 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer beneath fan box. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line. Area behind soda nozzles of wait station soda machine.

Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.

Basic - Stored food not covered. Loaf of bread stored in walk-in freezer. Manager wrapped bread during inspection. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook with no gloves had cell phone in hand, put cell phone in pocket, wiped nose, then handle pot lid and cooking utensils. Without washing hands and putting on clean gloves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shelled eggs stored above butter, pineapple sauce and banana mix in reach in cooler . Manager placed raw shelled eggs on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs at 52F in flip-top make table cooler on cookline. Cooked eggs had been placed in the flip-top make table cooler 2 hours earlier.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed employee to clean Corrective Action Taken Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Food handler certificates were copies.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Manager removed tongs and placed to be washed Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign by three-compartment sink. Manager placed sign at hand wash sink Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed and instructed to have labels removed Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above food served to the public. Manager discarded drink Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not date marked with last date served. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed consumer advisory for raw oysters in the menus does not have the correct verbiage. Provided correct consumer advisory and was posted.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Gr had buckets washed and stored inverted Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not dated marked with last date served. Observed oysters tags not kept in chronological date order.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory available. Provided oyster consumer advisory.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee mug on clean ware rack. Manager discarded. Corrected On-Site

Basic - Ice bucket not stored inverted or in a protected mannerbetween uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce ( kiwi, avocado ) located in flip-top make table with produce stickers still on produce.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented #10 can of tomatoes. This was moved to the office.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dish wash machine rinsing at 201F.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in 79F water by the ice cream station. The scoops were placed in the dipper well. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed partial old labels on clean food pans.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers attached in the flip top reach-in cooler on the cook line. The stickers were being removed. Corrective Action Taken

Basic - Water draining onto floor surface. Observed the dipper well by ice cream over flowed when turned on. Engineering was called. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper napkins used to line containers with herbs at the seasoning stations in the kitchen.

High Priority - Toxic substance/chemical improperly stored. Observed yellow spray sanitizer stored over clean table ware. The bottle was moved to cleaning. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed employee training certificates are paper copies.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed in the kitchen, multiple quaternary amonia sanitizer buckets stored on lower shelves with clean dishes. Alternate spots were being consider.

Intermediate - Spray bottle containing toxic substance not labeled. Two clear spray bottles on floor in dish washing area no label. Manager labeled cleaning supplies during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed two cases of to go containers on floor in kitchen storage area. Manager removed during inspection. Corrected On-Site