BOONDOCKS GRILLE AND DRAFT HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork @ 52F cooked ribs relocated to walkin cooler Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Equipment in poor repair. Cold holding unit in kitchen at 66F no food in unit

Basic - Food stored on floor. Plastic bottles of water on the floor in the walk-in cooler

Basic - Old labels stuck to food containers after cleaning.

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 0 ppm

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 Pam

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dishwasher chlorine 0ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over onions on drawers Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 50F Drawers were used to cool asparagus and warmed the cold hold drawers above 41F all food was removed to walk-in cooler to rapid cool Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Food stored on floor. Plastic bottles of water on the floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At employee bathroom Corrected On-Site

Basic - Accumulation of rust -like substance in the interior of the ice machine/bin.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - No handwashing sign provided at a hand sink used by food employees in employee bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled dish shelf in dish room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52F - Cold Holding); potato salad (49F - Cold Holding); Cole slaw (51*F - Cold Holding)less than 4 hours , recently restocked , relocated to working units

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in handwash sink Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.lift lid unit in kitchen next to combi oven not cold holding 41 F or below

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Intermediate - Non-pitting surface rust on food-contact equipment . Observed rusting condensation on ice machine

Basic - Bowl or other container with no handle used to dispense food. Side order cup in soy sauce

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The walk-in freezer is cold holding at approximately 32-41 F. Service technician was called Corrective Action Taken

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle lid open, broken, or missing.

Basic - microwave has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink

Basic - Bowl or other container with no handle used to dispense food in sugar

Basic - Sugar container stored on floor.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.outside in back near dumpsters at down spout from roof gutter. As per GM the coils on ac on the roof were cleaned yesterday

High Priority - Glass machine at bar 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. 0 ppm chlorine

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.

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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee at handwash sinks

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In walk-in cooler observed Commercially processed reduced oxygen packaged fish , mahi and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2022-10-20: Sanitizing is being done in triple sink. Machine is not repaired Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); cole slaw (48F - Cold Holding); pasta salad (48*F - Cold Holding) - From follow-up inspection 2022-10-20: The reach in unit is empty. Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2022-10-20: The dish machine gauge is not repaired at callback inspection. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked ribs in walk-in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and scrub pad in handwash sink

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

Intermediate - Non-pitting surface rust on food-contact equipment. Ice machine has rust water from top of machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.dust on ceiling above dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in freezer gasket are torn

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Plastic bottles of water Food stored on floor.