DAPPER DUCK

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cupboard of bar. Operator immediately killed and discarded Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink in kitchen and two hand sinks at bar turned off. Advised operator to immediately turn on hand sinks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Rubber mat in hand sink at bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all hand sinks at bar

Intermediate - No soap provided at handwash sink. At 2 hand sinks at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside soda gun holders at bzr. Operator immediately cleaned Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet and pipes at hand sink in kitchen.

High Priority - Live, small flying insects found. 3 small flying insects at bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Hole in ceiling where bag in box lone used to be. -ceiling tile missing above bag in a box storage

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. 1 dead roach on shelf at bar with dry products. Operator immediately removed and cleaned Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under bag in a box soda

Basic - Food not stored at least 6 inches off of the floor. Cases of alcohol on flooring walk in cooler and storage area. Operator immediately removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken. On chicken and lettuce containers. Operator immediately removed both Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink kitchen is leaking from faucet.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested Chlorine @00pm.operator refilled sanitizer. Tested again 100ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at soda gun nozzle bar

Basic - Dead roaches on premises. 1 dead roach in ice machine. Ice machine has been unused for an extended period of time. Operator immediately cleaned up and discarded Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Far left hood filter over oven has build up - From follow-up inspection 2024-05-03: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe not connected under far left side hand sink at bar. Water does go directly into floor drain - From follow-up inspection 2024-05-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted Warning - From follow-up inspection 2024-02-28: Time Extended

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 00ppm. Retested 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. 2 of the three handsinks at bar had ice, juice and lime peels in basin

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all handsinks at bsr Corrected On-Site

Intermediate - No soap provided at handwash sink. At all hand sinks at bar Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with forms Corrected On-Site Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns at bar Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with forms Corrective Action Taken Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at 2 hand sinks at bar Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above kitchen exit door by walk in cooler Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At bar Warning - From follow-up inspection 2023-04-12: Standing water where tile is missing Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bar Warning - From follow-up inspection 2023-04-12: Time Extended

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. -dish machine 0ppm. Sanitizer bucket empty. Facility has 3 compartment sink and quaternary ammonia sanitizer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -food service license expired 4-1-22.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -wings under heat lamp 99-104 less than 4 hours.

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. -at bar hand wash sinks.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -far left hand wash sink has no hot running water.

Basic - Hole in or other damage to wall. -tile missing from wall above walk-in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -partial employee bottled beverage in upright reach-in freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.