MUGS@ICOT

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at interior bar has strainer with ice in it.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink next to walk in cooler at rear of kitchen. Operator replaced soap. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Powerade bottle on shelf in walk in cooler not labeled as personal food. Operator removed bottle. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Bug zapper stored over handwashing sink. Operator relocated. Corrected On-Site

Basic - No copy of latest inspection report available. Operator received emailed copy from other manager and was able to provide during the inspection.Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease on right side of cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade covered in black substance. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwash sink near beer cooler. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room door not self-closing.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk-in not segregated or labeled. Kitchen manager placed in bin. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Standing water on floor next to ice machine by dish machine. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lids on plastic containers of sauces under turbo chef oven are cracked.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket on front cook line testing at 500+ PPM. Manager replenished and diluted chemical by adding water. Quaternary sanitizer is now testing at 200 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained. Slicer, mixer head, and can opener soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Basket stored inside hand sink at bar entrance. Manager moved item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to wall in cooler across from double door convection oven. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at hand sink next to beer walk in cooler. Manager stocked hand sink with soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine ice bin interior soiled with black mold like substance build up on front cook line. Ice machine across from dish machine area interior heavily built up with black mold like substance. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Dead roaches on premises. Dead roach on floor in front of smoker on cook line. Manager clean and sanitized area. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under ice machine across from dish machine area. Under storage racks storing cans, bottled sauces, boxes of dressing, and clean dishes near ice machine. Inside beer keg cooler also storing buckets of pickles. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker and double door convection oven soiled with grease and food debris build up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale 74 degrees sitting on counter - employee put inside reach in cooler re-temp 43 degrees Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Multi surface cleaner at the bar not labeled. Labeled during inspection Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small bowl in pico. And pineapple salsa Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar white cO2 used for beer.

Basic - Cove molding at floor/wall juncture broken/missing. Near smoker

Basic - Dish draining shelves with rust that has pitted the surface.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cup on drying rack inside bar.

Basic - Equipment in poor repair. Handles broken on cooler for beer outside bar.

Basic - Floor area(s) covered with standing water. Near ice maker near three compartment sink. Corrected On-Site

Basic - Ice buildup in walk-in freezer around door preventing it from fully closing. Employee chipped ice during inspection Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Employee cleaned Corrected On-Site

Basic - Stored food not covered. Food for drinks at both bars overfilled cover unable to close. Employee removed half. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near service stat. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2 1 24. Owner updated Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp in tin pan in freezer open above mozzarella sticks. Cook moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on dry storage rack with clean plates cook moved.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bbq pit shelves soiled Repeat Violation

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

Basic - Floor area(s) covered with standing water at dishwasher near three compartment sink.

Basic - Floor tiles missing and/or in disrepair near dishwasher and three compartment sink.

High Priority - Dented/rusted cans present. See stop sale. Dented can on dry storage rack.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near server station.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish was put in walk in fridge yesterday 12-7 Fully thawed In package of ROP fish in walk in fridge baring label to remove from package before thawing. Manager threw away.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line Cooked Green beans(45F - Cold Holding) Put Walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside bbq grill racks soiled Cutting boards soiled

Intermediate - No soap provided at handwash sink. Back hand wash sink near walk in fridge.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles at bar at bar 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. Fish was put in fridge yesterday 12-7 Fully thawed In package of ROP fish in walk in fridge baring label to remove from package. Manager threw away.

Basic - Damaged food not properly segregated. Dented can of 10 can of Ketchup on dry storage rack not segregated.

Basic - Equipment in poor repair. Oven at cook line. Ice bucket at bar leaking water into pan underneath.

Basic - Ice buildup in walk-in freezer and inside reach in freezer

Basic - Old labels stuck to food containers after cleaning. Big container on clean storage rack.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris, can opener blade soiled, soda nozzles soiled with mold like debris. Repeat Violation Warning - From follow-up inspection 2023-05-22: Cutting boards stained. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Thought kitchen tiles missing and covemolding in disrepair - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2023-05-22: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato puree and gravy on dry storage shelf.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes handled soiled dishes and then clean ones without washing hands in between. Discussed proper hand washing procedures

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies at bar not landing on food or food contact surfaces

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef over ready-to-eat pork Raw chicken over ready-to-eat chicken wings in walk-in cooler. Discussed proper food storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler at start of cook line: turkey 47 degrees F. Double door reach-in cooler across grill: cut lettuce 47 degrees F Operator moved foods to walk-in cooler. Re-temps: 43 degrees F, turkey 43 degrees F Double door reach-in cooler near expo: homemade ranch 45 degrees F, sour cream 47 degrees F. Operator cut portions re-temps: ranch42 degrees F, sour cream 42 degrees F Corrected On-Site

Intermediate - Certified food manager unable to answer basic questions about allergens. Certified food manager unable to name the 8 major food allergens

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. Italian wedding soup in walk-in cooler not dated. Operator dated 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda fountain in server's station

Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by colander inside of hand sinks at bar

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.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At least 5 food handler certificates are xerox copies

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near dish area

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato puree and gravy on dry storage shelf. Operator removed

Basic - Dead roaches on premises. 1 dead roach in dry storage room. Employee discarded roach then cleaned and sanitized the area. Accumulation of dead or trapped insects or other pests. 20 dead small insects on dry storage room on floor. Employee discarded insects then cleaned and sanitized the area 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 keys on shelf in back prep area. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers

Basic - Floor area(s) covered with standing water. Standing water at bar area Floor soiled/has accumulation of debris. In beer keg walk-in cooler. Soiled ceiling tiles at cook line

Basic - Floor tiles missing and/or in disrepair. In beer walk-in cooler

Basic - Food stored on floor. Container of cabbage and pickles on floor of keg walk-in cooler. Discussed proper food storage.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Handwash sink by walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base components of soda fountain at server's station have black mold-like substance

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf in walk-in cooler over food to be served to the public. Discussed proper storage

Basic - Stored food not covered. Pickle juice and cooked chicken wings in walk-in cooler. Operator covered 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. -Dishwasher in bar (Chlorine 0ppm) Discussed using three compartment sink until the dish Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touched apron then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in indoor bar area -1 live fly in kitchen area Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -shredded chicken in walk-in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef over salmon in reach in cooler adjacent of grill Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce(48F - Cold Holding); spring mix (51F - Cold Holding) Items were held out of temp for less than 4 hours Operator turn cooler down during time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Lysol and air refresher on prep table next liquor in bar area Operator moved items during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sandwich press at cooks line has accumulation of grease -Stove top has accumulation of food residue -slicer has accumulation of food residue -knives magnet at back prep area has accumulation of grease -can opener blade has accumulation of food residue -soda gun at indoor bar has accumulation of slime Repeat Violation

Intermediate - No soap provided at handwash sink. -hand sink adjacent of ice machine -hand sink next to walk-in cooler Operator replenished during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle in indoor bar area Operator labeled during time of inspection. Corrected On-Site Repeat Violation

Basic - -Ice buildup in reach-in freezer chest with ice cream in kitchen area -reach in freezer chest at cooks line Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom door left open other than during cleaning or maintenance. -both restroom doors Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -tank in storage room with plates adjacent of walk-in cooler with vegetable Operator chained during time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at dish drying rack

Basic - Dead roaches on premises. -1 at drain in kitchen -1 at wait station in dining room area Operator cleaned and sanitized area during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink above slicer and prep table in the back prep area Operator moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag next to ice cream bowl near ice cream chest in kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups in outdoor bar area Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at back prep area with knives magnet -wall near mixer has accumulation of dust -walk-in cooler fan cover have accumulation of food residue -standing water on floor at indoor bar area

Basic - Floor tiles missing and/or in disrepair. -at cooks line -at dish machine -indoor bar area Repeat Violation

Basic - Food stored on floor. -bucket of food items on floor in walk-in freezer and beer walk-in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -stove handle at cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -rack with sauces in back prep area has accumulation of food residue -standing fan on counter at outdoor bar area has accumulation of dust Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack

Basic - Single-service articles improperly stored. -box with trays in dry storage room stored on floor Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler next to fryer Repeat Violation

Basic - Stored food not covered. -beans in back prep area Operator covered during the inspection Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cut cucumbers and spring mix in walk-in cooler Discussed proper hierarchy with operator during time of inspection.

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

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 in bar (Chlorine 0ppm) Discussed setting up three compartment sink until dish machine is fixed

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee bread chicken then washed hands for less than 10 sec Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in outside bar area -2 live flies in kitchen area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped cream (79F - Cold Holding) Item held out for less than 4 hours Operator moved item to reach in cooler during time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -spray bottle above salt and sugar packets on dining room storage rack adjacent of hand sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sandwich press at cooks line has accumulation or food residue -stove top has accumulation of grease -grill top has accumulation of food residue -slicer has accumulation of food residue in back prep area -knives magnet in back prep

Intermediate - Handwash sink used for purposes other than handwashing. -pitcher in hand sink next to soda machine in kitchen area -tong in hand sink located on cooks line -ice being dumped in hand sink at indoor bar -hand sink in dining room area is blocked

Intermediate - No soap provided at handwash sink. -at hand sink next to soda fountain in kitchen area Employee placed soap at sink during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at inside bar

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop breading at breading station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle above make table at cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys on shelf above breading station -backpack on green rack with oil

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above make table on cooks line -plastic cups in inside bar area Repeat Violation

Basic - Floor area(s) covered with standing water. -at hand sink adjacent of beer walk-in cooler -floor at cooks line has accumulation of grease -beer walk-in cooler fan covers have accumulation of mold like residue -floor in beer walk-in cooler has accumulation of food debris -standing water in outside bar area

Basic - Floor tiles missing and/or in disrepair. -crack tiles in outside bar area

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Food stored on floor. -meats on floor in walk-in freezer

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -fries at cooks line

Basic - Ice buildup in reach-in freezer chest with ice cream

Basic - Ice scoop handle in contact with ice. -in ice bin at inside bar area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78 degrees Fahrenheit

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven next to mixer has accumulation of food residue

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -at make table adjacent of fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander rack has accumulation of grease -mixer head has accumulation of food residue -walk-in cooler green racks have accumulation of food residue Repeat Violation

Basic - Old food stuck to clean dishware/utensils. -metal pans above make table on cooks line

Basic - Single-service articles improperly stored. -coffee filters in storage next to wait station not covered

Basic - Soiled dry wiping cloth in use. -at steam table on cooks line

Basic - Standing water in bottom of reach-in-cooler. -at reach in cooler next to breads on cooks line

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -dry storage room towards exit door

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Employee labeled bottles during time of inspection. Corrected On-Site

Basic - - From initial inspection : Basic - -Cove molding at floor/wall juncture broken/missing throughout kitchen and at walk-in freezer door -cracked tile in walk-in cooler with beer -cracked tile in dish washing area -wall tile missing adjacent of mixer Repeat Violation Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - -Walk-in cooler shelves with rust that has pitted the surface. -dry storage rack with rust that has pitted the surface. Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at grill on cooks line Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers in outside bar area Repeat Violation Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler gasket next to fryers torn -reach in cooler adjacent of fryers gasket torn -walk-in cooler next to hand sink gasket torn Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has standing water -walk-in cooler fan covers have accumulation of dust -wall at door panel next to hand sink and mixer has accumulation of dust Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor at cooks line Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -plastic lid covering salsa in walk-in cooler Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -salamander rack has accumulation of grease -standing fan in outdoor bar area has accumulation of dust -mixer head has accumulation of grease Repeat Violation Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and tomatoes over cut lettuce and shredded lettuce in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand-sink at inside bar Warning - From follow-up inspection 2021-10-19: Time Extended