THE FALCON

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. Observe at Salad flip top refrigerator ; tuna (48F - Cold Holding) due to being overfilled. Operator removed the overfilled tuna and iced fish. Corrective Action Taken

Basic - Food stored on floor. Observe at dry storage some case of food on floor.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lettuce in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed on cook line. Operator removed, operator Cleaned and sanitized area. Conducted thorough inspection of all areas of establishment. No other signs of any activity Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mounted can opener blade soiled at prep table next to bar Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bowl of sauce stored in hand wash sink in ware washing area. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored in food preparation area. Discussed with operator importance of personal items being properly stored

Basic - Water draining onto floor surface. Observed at outside bar area. Discussed with operator

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 tested at 0ppm. Dish machine was out of sanitizer.Operator changed and primed sanitizer. Hose will not dispense enough sanitizer. Operator called for service Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored above raw fish in cook line flip top cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (80°F - Cold Holding) operator states item has been out for 3.5 hours. Operator discarded butter, discussed TPHC with operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Located at mounted can opener

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided when using chlorine at dish machine

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

Basic - Single-service articles improperly stored. Boxes of clam shell boxes stored on floor in outside storage shed