MARKER 8

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quart test kit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, restocked Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods in reach in cooler. Operator moved eggs to bottom shelf during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods stored in reach n coolers not labeled at time of inspection. Operator labeled during inspection.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400ppm quaternary. Employee refilled bucket, second test 200ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwash sinks in the kitchen. Operator restocked. No paper towels at handwash sink at the bar. Employee stocked paper towels. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings were cooked on 3/19, then frozen, then thawed on 3/30 and were not date marked once thawed. Operator added updated date to chicken wings. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink near the 3 compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Operator relocated pork to reach in cooler. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Moved utensil pan to grill to maintain 135f, temp. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pulled pork and pulled chicken not tracked for time after items pulled from freezer. Explained process to staff. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish still frozen put out to thaw on counter not removed from its original container.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature, still frozen

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding food removed from its original container not labeled with common name.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over fresh tomatoes. Operator rearranged the cooler to gain compliance. Corrected On-Site

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. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and back pack on prep table no separated from clean equipment an food. Discussed the importance of storing personal items separately from food and clean equipment.

Basic - Food stored on floor. Fryer oil stored on the floor. Operator moved oil 6" off the floor 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. Operator will utilize 3 compartment sink until the repair is makevon the dish machine.

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket stored in front of hand wash sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line hand wash sink no soap. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint in dry storage. Operator removed paint Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed carton of shell eggs over a container of cooked shredded beef. Operator switched placement with eggs below cooked products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over lunch meat. No contamination observed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy mixer 52F held on counter less than 4 hours Repeat Violation