SLOPPY JOE'S BAR

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken and shrimp held for more than 24/hrs without date marked. Chef marked it . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven door handle. Chef removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean dip (111F - Hot Holding) at steam table, as per manager less than two hours, manager request staff to reheat to 165°For above. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout rusted soiled AC vent over pizza station area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at pizza station prep table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit by pizza station.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach-in freezer unit.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed next to nacho station, staff removed the knives. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (52F - Cold Holding) on drawers at cook line, as per employee less than 3 hours, employee moved chicken breast container to walk in cooler, and add ice to lower temperature. Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets store above coleslaw container inside walk in cooler. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to salad container inside reach in cooler by the back door. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at expo area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Corrected On-Site

Basic - Plumbing system in disrepair. Observed on HWS by the back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.

High Priority - Dented/rusted cans present. See stop sale. Two large cans of sliced olives on storage shelf dented and crimped along rims of cans. Stop Sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed celery in reach-in cooler across from grill area. Operator removed eggs to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made salsa with cut tomatoes (48F - Cold Holding) in reach-in cooler at top of stairs area. Operator stated the cook had large container of salsa out earlier to portion it.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb at mop sink outside back door.

Intermediate - Equipment drain line draining into handwash sink. Equipment from soda gun at small bar area in front has tube drain line in hand wash sink. Operator removed drain line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cook line across from stove soiled/ stained. Also, portable blue cutting board on prep table soiled/ stained. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in bar area soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense Greek dressing. Operator removed souflee cup from dressing. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in ceiling in prep area. Observed vent missing.

Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink in large bar area leaking/ missing piece. Operator stated the leak is in process of being repaired. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled with food debris build up.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard at top of unit.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead insects in light shield located near exit door.

Basic - Ceiling tile missing. Observed missing vent located in back room of kitchen. Observed ceiling vents dusty.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.

Basic - Food stored on floor. Observed box of lettuce stored on floor near prep sink. Manager removed and stored properly.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment on cook line. Observed tong being held on door handle of oven. Employee removed and stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to faucet without vacuum breaker under hand washing sink by triple sink Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator Corrected On-Site

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

Basic - Vending machine exterior soiled. Reach in cooler gasket soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table. Advised manager she corrected it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50 F - Cold Holding); cooked eggs (50 F - Cold Holding) at reach in cooler located next to preparation sink. Manager started to moved the products to the walk in cooler for rapid cooling. 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 cooked onion (99 F - Cooking)at stove. As per manager for less than two hours. Manager moved the products to reheat to 165°F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under hand sink next to dishwasher machine. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation table kitchen area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters on the outside ice machine has not records when was the last time inspected.

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

Basic - Cutting board has cut marks and is no longer cleanable, two at preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside Second floor at the kitchen.

Basic - Ice buildup in white chest reach-in freezer at preparation area.

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

Basic - Soiled dry wiping cloth in use at preparation table.

Basic - Standing water in bottom of reach-in-cooler located in front of the grill.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor under three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table.