GREEN OWL

High Priority - Cook cracked raw shell eggs and then changed gloves without washing hands, to proceed plating a waffle. Cook washed his hands and put gloves on. Corrected On-Site

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 0ppm. Sanitizer container empty. Operator replaced container 75ppm.

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over steak on cook line. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 49F, loaded in cold holding unit at cook line approximately 2 hours ago. Sausage links are stored in a shallow container not reaching into cold air. Operator placed sausage in a deep container not reaching. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish washer. Operator provided. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured next to triple sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above prep table at cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler at cook line torn. Warning - From follow-up inspection 2025-04-21: Gaskets torn. Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled eggs at 8-12 Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Call back due 4/29/25 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with red substance. Operator labeled degreaser. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed by dishwasher hand sink no hot water. Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both restrooms.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint.

Basic - Food stored on floor. Observed bag of onions , plastic containers of oil on kitchen floor. Operator placed on shelf.. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on walk by toaster.

Basic - Single-service articles improperly stored. Observed to go cups on floor in hall wall by bathroom.

High Priority - Cook cracked raw shell eggs and then stirred gravy and placed pot on the stove for reheating, without washing hands. Cook went to wash his hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cinnamon rolls in 2 door reach in cooler across dish machine. Cook removed beef. Corrected On-Site

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+, in dish area. Dish washer set up fresh solution at 75ppm. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Both kitchen hand sinks blocked with pitchers inside - operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep surface. Corrected On-Site

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 0ppm. Container empty . Operator replaced container 75ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 41°F-49°F, stacked to high on cook line. Manager stated for less than one hour, from reach in cooler. Operator divided container into smaller portions. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink next to dish machine. Operator removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Manager provided. Corrected On-Site

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

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 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 48°F,on top of containers in flip top cooler on cook line, for less than one hour. Cook placed cheese underneath. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between food warmer and counter at cook line. Cook removed. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ in dish are. Operator set up fresh solution at 75ppm. Corrected On-Site

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. Display cooler: smoked salmon 57°F, coleslaw 51°F, tuna salad 52°F, over night. Ambient temperature in cooler 50°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: smoked salmon 57°F, coleslaw 51°F, tuna salad 52°F, over night. Ambient temperature in cooler 50°F. See stop sale

Intermediate - Handwash sink not accessible for employee use at all times, ground beef thawing in sink. Operator removed. Corrected On-Site