AVIATOR & SPORTS PUB AND RESTAURANT

High Priority - Observed Sewage/wastewater backing up through floor drains. Under dishwasher when running only. Slow draining

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine was 200 now 50 Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of grill sausage links (90F - Hot Holding); cooked potatoes (92F - Hot Holding) Put on oven - got both temperatures more then 165 Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee moved Corrected On-Site

Basic - Standing water or very slow draining water in mop sink. Employee cleaned out during inspection 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. Cooked noodles in silver stand alone reach in cooler with labels made on 8-16 stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 pieces of salmon stand alone reach in cooler. Cooked noodles in silver stand alone reach in cooler with labels made on 8-16 stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

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. 6 pieces of salmon in reach in cooler. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach behind two stack oven. Cleaned and sanitized area.

Basic - Food stored on floor. Box of chicken wings on floor on walk in freezer. Employee moved Corrected On-Site

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. 6 packs of reduced oxygen packaging fish in reach. Educated employee pocked hole in corner of fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler by cook line - burger Pattie's (45F - Cold Holding); moved to freezer Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings still pink, manager says they are not fully cooked. Emailed non continuous cook form and cooling chart.

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. Emailed poster to manager (5030-104)

Intermediate - Food-contact surface soiled with food debris, can debris. Can opener blade soiled, manager moved to dish area

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of safe staff

Basic - Accumulation of black tan substance in the interior of the ice machine. On silver guard

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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink with manager until dishwashing machine is fixed

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at cooks line in kitchen area -grill top has accumulation of food debris -double door reach in cooler in kitchen area has accumulation of food residue -can opener blade has accumulation of food residue

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in bar area at 70 degrees Fahrenheit All other hand sinks are at 100 degrees Fahrenheit

Basic - Bowl or other container with no handle used to dispense food. -paper bowl used to scoop flour in dry storage area

Basic - Cutting board has cut marks and is no longer cleanable. -cutting in kitchen area

Basic - Dead roaches on premises. -3 dead roaches behind ovens in kitchen area Discussed pest control with operator during time of inspection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table in kitchen area Employee moved cup during time of inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at ice machine has accumulation of dust

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in kitchen area has accumulation of food residue residue Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. -In bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -purple standing fan at cooks line has accumulation of dust -mixer head has accumulation of food residue

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over bread in double door reach in cooler in kitchen area Repeat Violation

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm. Employee added sanitizer Warning - From follow-up inspection 2022-07-05: Bar closed at time of inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed gloves without washing hands in between Warning - From follow-up inspection 2022-07-05: Employee cracked raw shell eggs then handled clean cooking equipment with no glove change or hand wash. Discussed proper hand washing procedures Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2022-07-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line Warning - From follow-up inspection 2022-07-05: Time Extended

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler flaps and gasket soiled. Reach in cooler gasket soiled.