WHISKEY DEPOT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef then began prepping bread without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over vegetables in refrigerator Discussed proper hierarchy with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef (45F - Cold Holding) Discussed moving items to reach in cooler Operator moved to cooler during time of inspection. Item held out for less than 4 hours Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet has accumulation of dust -grill top has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -scrubber and soap in hand sink next to three compartment sink Operator moved items during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles at hand sink in kitchen Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine has accumulation of dust

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef patty and raw bacon in white reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of 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 potato with cheese in reach-in cooler on cook line. Operator date marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed dish detergents and metal scrubbing pad stored in handwash sink at kitchen. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar use as dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles at kitchen. Operator labeled at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator returned to the kitchen area from the bar area no hand wash before working with food. Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce cut 47°F cold hold reheated to 42°F cold hold, tomato cut 45°F cold hold, the lid to the prep table was open other items in the unit were at satisfactory temperatures, asked operator to keep the lid closed in between orders Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110°F held on counter for less than 4 hours. Reheated to 165°F Discussed with operator the need to store the rice either above 135°F or 41°F or lower

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. Sour cream, turkey deli, operator is able to determine the the date that the items were opened and dated accordingly Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in hand wash sink Corrected On-Site