BAR LOUIE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken 48F, shredded cheese 49F, cut tomatoes 48F Per operator in cooler less than 1 hour. Added ice for temperature recovery Corrective Action Taken

Basic - Equipment in poor repair. Missing drawer at Reach in cooler next to oven. Broken handle in low boy in front of the fryers

Basic - Food storage container/container lid cracked or broken. Cracked plastic containers at dish area. Operator discarded Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with debris

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with dust at cook line

Basic - Drain cover(s) missing. At mop sink Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at reach in freezer next to frying station

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle at cook line Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over RTE at walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar and spices at dry storage Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects at server station 1 live small flying insects at bar Total: 3 live small flying insects

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink located at Bar. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator work order in place for Bar dishwasher. Not in use. All utensils will be wash, rinse and sanitized in dish area located at the kitchen

Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook at fryer station preparing food with no beard guard Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In dish area Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed. Recommended line cook to wash tomatoes Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects coming out from under hand sink located in bar 1 small flying insect in employee bathroom

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located at employee bathroom

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table cook line. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,raw pre portioned chicken,calamari,salmon all in walk in cooler temping between 45F-47F. Per operator when truck was delivered,walk in cooler door was open for over an hour. Operator moved items to walk in freezer for temperature recovery. Facility does line check and everything was in temp before truck per operator Corrective Action Taken

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. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at walk in cooler. Has dust and mold like substance

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and kitchen

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles. Operator moved Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by vegetable wash sink

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Emailed operator hand wash sign Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. At dry dish storage

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3lbs of spring mix water logged and discolored at the walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,spinach and artichoke and cheese,temping at 46F. Operator placed items on ice for recovery. Per operator items came from walk in to reach in cooler less than an hour ago Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or hand washing sign at hand washing sink located at bar Corrected On-Site

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. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler by the fan

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line preparing food with no beard guard Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. At hand wash sink at wait station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cauliflower Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled;operator washed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and employee drink stored on prep table at cooks line Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees with beards at prep area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lettuce reach in cooler has old lettuce debris Reach in freezer on cooks line has food debris

Basic - Wiping cloth sanitizing solution stored on the floor. In prep area Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Strainers in sinks at bar. All removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used to fill water pitcher. Discussed requirements with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan and pipe at wall.

Basic - Reach-in cooler interior drawers have accumulation of soil residues. Cleaned and sanitized. Corrected On-Site

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm quaternary. New sanitizer set up to 200 ppm quaternary. Manager will have mix level checked. Corrected On-Site

Intermediate - Food-contact surface stained - soiled Cut board on line stained Interior freezer end of cooks line soiled

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels end of cooks line Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed, discussed how to access online

Basic - Cutting board has cut marks and is no longer cleanable to boards on line .

Basic - Floor soiled/has accumulation of debris and grease under fryers

Basic - Ice buildup in walk-in freezer on floor

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at bar in customer reach, provide wrapped straws in holder or hold straws out of customer reach Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher Repeat Violation

Basic - Water filter by ice machine has change date of 2/21/20