CHRISTYS

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

Intermediate - Water pressure lacking at hand sink located at prep area. that require the use of water.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink located right besides the ice machine.

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

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

Basic - Cove molding at floor/wall juncture broken/missing. Inside walk in cooler.

Basic - Ice scoop handle in contact with ice. Manager removed the scoop.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Employee was required to wash knives. Corrected On-Site

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

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 sanitizer dishwasher machine at bar area 0ppm, instructed staff to use main dishwasher machine while this is fix. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored in handwashing sink prep area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards cutting boards.

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

Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer unit.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table kitchen line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan dusted, observed walk in cooler gaskets soiled. 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. Chlorine sanitizer dishwasher Machine at bar area 0 ppm, instructed manager to use kitchen machine while dishwasher is operational. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in non food grade bags at walk-in freezer.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quad 3 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Ceiling tile missing. At bar preparation area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cooking line area. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. At unisex employees bathroom.

Basic - Food stored on floor. Bread bags in walk-in freezer Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan cover dusted/soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw lamb chops inside reach in cooler in line. Operator stored meats correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup stored inside cinnamon powder container inside dry storage. Operator removed cup. Corrected On-Site

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cutting board stored on kitchen floor. Operator removed cutting board from floor. Corrected On-Site

Basic - Food stored on floor. Observed oil plastic containers stored on dry storage floor. Operator removed containers from floor. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table inside kitchen. Operator removed towel. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior in kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed in front of cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar containers unlabeled inside dry storage. Operator labeled containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cook took it to the dishwashing area.

Intermediate - Nonfood-grade basting brush used in food. Kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Prep area, kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Manager took it the the handwashing area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fillet mignon stored above cooked onion soup located in the standing reach in cooler,kitchen. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Floor soiled/has accumulation of debris. Observed below the fryers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of convection ovens soiled with accumulation of encrusted food debris and grease.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above the ice machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. For dishwasher machine.

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