SPLITSVILLE FIRST FLOOR

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken breast stored directly above box of shell eggs, inside walk in cooler. Spoke to chef email copy of the safe refrigerator storage chart. Corrected On-Site

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 chocolate milk stored inside reach in cooler not date marked (server area) Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles near the cook line has wire fi equipment has brown color on the surface, spoke with chef started to replaced in front expo line area. Fan attached to the wall has dust accumulation on the surface located in the dish machine.

Basic - Floor soiled/has accumulation of debris. Observed egg yolk spilled on the walk in cooler floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer reach in cooler in the fry station.(cook line) Corrected On-Site** Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados coming directly out of the produce box without prior washing, (Sushi area) explained to chef the importance of washing produce prior to slicing. Repeat Violation

Basic - Waste line missing at soda gun holster. Observed missing line for both soda holsters. ( patio bar)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards red stains left on the surface back food preparation kitchen. Chef replaced cutting board at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in the prep area

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves in the dishmachine area. Manager removed at time of inspection Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed ice berg lettuce not wash prior to cutting in the back prep kitchen. Explained to Chef and Manager at time of inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed tempura batter not labeled stored inside reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked buffalo egg rolls 45°f carrot mix 44°f stored inside reach in cooler drawers less than 4 hours recommend Chef to quick chill the product. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on the storage shelves and bottom reach in freezer used for desserts on cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of pizza reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature cilantro rice 133°f taco meat 130°f rechecked after stirring product 127°f recommend to reheat to 165°f.

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 no date mark on the heavy cream stored overnight in the arch in cooler.(bar area) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red discoloration on the surface, recommend to replace or resurface.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor underneath sink located outside bar.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up on the walk in freezer floor.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler in the pizza area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet cloths stored on the counter near hand wash sink, main cook line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over raw steak on cooks line under counter drawer Corrected On-Site

Basic - One Light not functioning in walk in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black mark left on the surface stored inside dish machine, Kitchen Manager replaced. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working properly located in the dishmachine area. Corrected On-Site

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. Observed tuna unthawing inside tuna package stored inside walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tempura batter 44°f stored inside walk in cooler less than 4 hours recommend to quick chili in freezer. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located on cook line, where raw hamburgers patties stored. Corrected On-Site Repeat Violation

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. Spoke to Chef concerning can not provide proof of employee been informed, form given to Manager. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinder not properly secured, located in the back area. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the ceiling around the fan in the dishmachine room.

Basic - Old labels stuck to food containers after cleaning. Observed old labels to containers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked salsa 46°f stored on the top panel of the reach in cooler less than 4 hours recommend to quick chill Product. Rechecked salsa 40°f Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink located in the fry area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried white residue on the bottom of reach in cooler outside bar.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler located in the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (47F - Cold Holding); chicken tenders (47F - Cold Holding) after an hour and half in the fry cooler. Corrective action taken: remove fish and chicken from the fry cooler end place into the walk in cooler, which is maintaining at 41° or lower for temperature recovery( refrigeration tech on site and currently working on unit. All items have been removed from unit) Corrective Action Taken Repeat Violation

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

Basic - In-use ice scoop stored on soiled surface between uses. Server station Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Flour container Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in the dry storage area near storage shelves, Per Manager current pest control service treats weekly will notify company. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 44°f stored on top panel reach in cooler less than 4 hours, recommend quick chill cole slaw. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains left on the surface located in the sushi area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used for dump sink behind bar, Manager removed the tray at time of inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed soiled knives stored in knife rack near cook line.