HUNTERS RUN GRILL ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low top cooler at prep area raw shell eggs stored over cooked wine. Operator removed. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in tall reach in flip top across from stove ; raw shell eggs (47F). Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed raw shell eggs above fill line. Operator placed eggs that were out of temperature in another cooler to quick chill . Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed in walk in cooler tortilla chips stored in direct contact with thank you to go bags. Operator placed chips in ziploc bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauerkraut on ice (49F); cooked mushrooms on ice (47F); cooked peppers on ice (48F) being held in top of ice. Operator buried pans in ice and retook temperatures at 41F Corrected On-Site

Basic - Ceiling tile missing. Observed above cook line

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Employee removed garbage can Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cheese , pasta , carrots in reach in cooler at kitchen. Employee properly stored food Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion soup date marked 1/20 at walk in cooler . Stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion soup date marked 1/20 at walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 57°, aioli 57°, creamy sauce 57 in tall condemns and flip top dressing cooler at server area at kitchen. Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 57°, aioli 57°, creamy sauce 57 in tall condemns and flip top dressing cooler at server area at kitchen. Food being held more than four hours. Stop sale issue . Employee discarded food... Cheeses 46° , impossible burger 45° in reach in drawer at cook line being held less than four hours. Chef moved to walk in cooler . Corrective Action Taken

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

Basic - Carbon dioxide/helium tanks not adequately secured at receiving area. Chef secured Corrected On-Site

High Priority - Food stored in ice used for drinks. Heineken bottles stored drink ice at bar. Employee discarded ice. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food... at buffet line . Chef stated that happy hour food for two hours and then left over food being discarded.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....gravy , butter sauce at walk in cooler . Chef not aware when food was made . Chef discarded food .