Jan 13, 2022
Routine - Food
Inspection Completed - No Further Action
08A-17-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged chicken over beef in kitchen upright freezer .
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar - cooked potatoes 51°F less than 4 hrs, hot dogs 54°F less than 4 hrs. Operator advised to rapidly cool These TCS foods to 41°F ( or below)
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Main Bar storage area / Ice machine hand wash sink. Hose with splitter attached ( per staff) used for general cleaning .
22-20-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restaurant Women's restroom
51-11-4
Basic - Carbon dioxide tanks not adequately secured. At main barroom hall
14-69-4
Basic - Ice buildup in kitchen reach-in freezer .
22-16-4
Basic - Kitchen upright Reach-in Freezer interior bottom shelves have accumulation of soil residues.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Main Bar Room men's restroom