CHUCK LAGER'S

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at the first bar Operator removed and sanitized nozzle Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line. Operator removed from door handle Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by a bike Employee moved Corrected On-Site

Basic - Ceiling tile missing. 2 ceiling tiles missing above service line

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

Basic - Employee eating in a food preparation or other restricted area employee eat food in back kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cook line Employee removed and placed in dirty hamper Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 2 bottles of oil with no label on service line Employee labeled Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee blowing into glove as changing gloves. Discussed with employee proper way of washing hands while changing. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Y splitter on mop sink missing vacuum breaker on hot hose.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on food slicer. Soda guns in bar area with debris Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar/outside bar no paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled in bar area inside/outside.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers by freezing door on the right.

Basic - Food storage container/container lid cracked or broken. Observed lids cracked on shelf in front of ice machine. Manager is discarding. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda on service line bottom of Soda heads.

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates and large catering pans. Manager inverted items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris build up behind dish machine.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Manger took tank outside and corrected. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting boards on the line with excessive grooves. - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-07-21: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of ground tomatoes. Manager discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 70F at 2:50pm. Removed from cooler at 9:30am. See stop sale. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler across from fryers. Brussel Sprouts (45F - Cold Holding); Chicken (50F - Cold Holding); Mozzarella (49F - Cold Holding); Manager put on ice. Recheck Chicken 40F, Brussel sprouts 43F, mozzarella 49F. Butter 70F. See stop sale. Corrective Action Taken Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes not segregated from dry storage area. Manager removed can. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at wait station area with soda machine room.

Basic - Objectionable odors in womens bathroom.

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water on floor by dish machine at outside bar.

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. At 0ppm. Manager will call EcoLab to fix. Manager set up triple sink with sanitizer to wash dishes manually until dish machine is fixed. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. >100ppm. Manager replaced sanitizer to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on cook line. Corn 62F, recheck 46F Cooked chickpeas 70F, recheck 68F Manager put on ice to chill. Corrective Action Taken

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. Milk and cream not date marked in wait station cooler and walk in cooler. Manager date marked all items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Manager placed paper towels at sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at wait station area. Manager placed soap at sink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 88F on cook line and standing water in salad/dessert area. Employee replaced with hot 135F water. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Manager began unshackling dishes. Corrective Action Taken Warning - From follow-up inspection 2022-03-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2022-03-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad make station cooler Mozzarella 47°F. Manager voluntarily discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dry storage blocked by cardboard boxes. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar by dish machine. Manager placed soap at sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee began in stacking dishes to dry properly. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut cabbage. Manager moved to different shelf. Corrected On-Site