CENTRE COURT LOUNGE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the cook line soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water. Employee placed the hot dogs in the reach in cooler. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Server sanitized the equipment and washed their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to containers of condiments in the bar area. Employee removed the bottle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the bar area used as a dump sink. Employee removed the strainer and food debris from the hand washing sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent on the cook line soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line and salad make area.

Basic - Standing water in bottom of reach-in-cooler. Standing water in the reach in coolers in the bar and cook line areas.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Chicken salad stored in the stand up reach in cooler with a data mark of 8/27. Chef discarded the chicken salad.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in the stand up reach in cooler. Chef removed the eggs. 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. Chicken salad stored in the stand up reach in cooler with a data mark of 8/27. Chef discarded the chicken salad.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored in the reach in cooler on the cook line. Chef discarded the fish.

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. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored in the reach in cooler on the cook line. Chef discarded the fish.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the cook line area soiled. Repeat Violation

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for the three compartment sink and sanitizer buckets.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the cook line area solid. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensils to be sanitized. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Beverage reach in cooler in the bar area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can and pick a item from the floor then handled clean utensils without changing gloves and washing hands. Employee washed their hands and changed their gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese (56F - Cold Holding); Swiss cheese (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the item had been in the reach in cooler for 1 hour. Employee emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above the cook line soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment in poor repair. Top of the chest reach in freezer rusted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on the cook line soiled.

Basic - Equipment in poor repair. Tops of both reach in freezers rusted. Repeat Violation

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the three compartment sink in the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made spicy dipping sauce prepared on 9/13 with no date mark. Manager date marked the sauce. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled above the cook line.

Basic - Equipment in poor repair. Tops of both chest freezer rusted.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 71F stored at room temperature. Person in charge stated the butter had been at room temperature for more than 4 hours. Person in charge discarded the butter. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F stored at room temperature. Person in charge stated the butter had been at room temperature for more than 4 hours. Person in charge discarded the butter. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets and three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled over the preparation table on the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked chicken in the reach in cooler on the cook line. Employee placed the ground beef below the cooked chicken. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink and sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at the bar. Employee placed paper towels at the bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink on up the cook line. Employee placed soap at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed and sanitized the knives. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Manager removed, washed and sanitized the utensils. Corrected On-Site