POOL BAR & GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves with no wash hands. Coached employee to wash hands properly.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face with gloves and not discarded when soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a bag with raw chicken tenders stored same container with pasta at reach in freezer by cook line.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not dated at reach in cooler by entrance. Employee labeled. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs and smoked salmon offered in the menu not identified as a raw.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling tile missing. Observed ceiling tile missing above entrance kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting boards by prep area back kitchen.

Basic - Floor area(s) covered with standing water. Observed standing water by dishwasher area.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under dishwasher area.

Basic - Hole in or other damage to wall. Observed above walk in freezer.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen and at bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

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

High Priority - - From initial inspection : 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Warning - From follow-up inspection 2025-07-16: 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Time Extended

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked during inspection. Corrected On-Site

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

Basic - Ceiling tile missing. Observed by ice machine.

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

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. During the inspection, operator could not provide the quaternary test kit. Operator went to the main kitchen for a quaternary test kit. Corrected On-Site