WRECKERS SPORTS BAR / IRD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced cheese in reach in cooler at cook line by prep area. Operator moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles with blue liquid stored on prep table next to soda machine in kitchen and at bar by napkins. Operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by bulk containers or seasoning in prep area. Operator moved containers. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler at cook line on prep area side.

Basic - Food storage container/container lid cracked or broken. Container with cut tomatoes in walk-in cooler had cracked lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line by prep area side.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At prep area, several on bottom shelf of prep tables next to plastic wrap or food equipment. Operator moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over sliced cheese and pastries in reach-in cooler at cook line. Operator rearranged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over pancake batter in reach-in cooler at end of cookline. Operator moved. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on maketable reach-in cooler on cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knifes stored between maketables. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Black plastic spoons on cookline not all inverted. Operator fixed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ham in walk-in cooler. Operator rearranged. Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood fan - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Wreckers back line make table - From follow-up inspection 2025-05-07: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer on cook line soiled interior Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2021

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Salmon and cod ROP fresh, used within 48 hours not date/time marked

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over desserts in reach in cooler Corrected On-Site

High Priority - hose at dish sink lower than flood rim of sink. Mop sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked mushrooms in cookline cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station: raw salmon 53, raw shrimp 53 cooked pasta 51-56 mushroom 52 cooked beans 55 cooked asparagus 60. In unit less 1 hour. Moving to rapid chill. . Recheck 1 hour raw salmon 40 raw shrimp 40beans 36 asparagus 38 pasta 40 mushrooms 43 Corrective Action Taken** Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee Rinsed utensil in hand wash sink.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pasta salad in cooler. Corrected On-Site

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

Basic - Equipment in poor repair. Dishmachine waiting on a part. All wares are being taken to banquets kitchen. No warning issued, will verify at that account.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. By hand wash sink Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pasteurized eggs in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at 48°f in cooler drawer.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. - From follow-up inspection 2023-04-26: Time Extended

High Priority - - From initial inspection : 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, in bar area - From follow-up inspection 2023-04-26: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product tomatoes sauce, hummus - From follow-up inspection 2023-04-26: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times perforated pan inside of hws at the bar area - From follow-up inspection 2023-04-26: 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 water reached 77 degrees - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish room - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen on prep table - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting stacked cups in bar area - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system gaps throughout hood - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked short ribs - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In noodles.manager removed Corrected On-Site - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Added to wash Corrective Action Taken - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Manager moved equipment. Corrected On-Site - From follow-up inspection 2022-12-20: Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); pasta (45F - Cold Holding); walk in cooler operator opened the attached freezer to facilitate cooling

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

Basic - Old labels stuck to food containers after cleaning. On the lexan containers

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At the drain at the 3 compartment sink

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-11: Operator has new cutting boards on order. Violation will be verified during the next unannounced inspection. Time Extended