FRIENDLY CONFINES III

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT - shredded cheese (45F - Cold Holding); - tuna salad (44F - Cold Holding); - pulled pork (45F - Cold Holding) Operator moved to freezer for expedited cooling REACH IN COOLER, longer than 4 hours, see stop sale: - chicken wings (46f-49fF - Cold Holding); - raw chicken (48F - Cold Holding) - turkey (48f-50fF - Cold Holding); - pastrami (47F - Cold Holding); - buttermilk (50F - Cold Holding); - ham (47F - Cold Holding); - roast beef (47F - Cold Holding) Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. - window cleaner stored on box of bar beverages Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - quat >500. Operator diluted. Final reading 300ppm Warning

Basic - Accumulation of debris on dish machine racks. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. - cookline employees Warning

Basic - Employee with no hair restraint while engaging in food preparation. - 2 cookline employees Warning

Basic - Floor area(s) covered with standing water. - back side of bar coolers. Warning

Basic - Floor soiled/has accumulation of debris. - below cooking equipment - below counters at drink station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - front and sides of grill and flat top - bottom side of shelf over cookline coolers - reach in fan covers dusty Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SERVER STATION: - sour cream (53F - Cold Holding); - salsa date marked 7/11 (57F - Cold Holding); - butter chip (63F - Cold Holding) - milk (53F - Cold Holding) Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb at bar. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline Repeat Violation Warning

Basic - Accumulation of debris on dish trays Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen Repeat Violation Warning

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

High Priority - - From initial inspection : 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. - chlorine 0ppm Warning - From follow-up inspection 2024-07-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. server station: - sour cream (44F - Cold Holding) expo station: - Togo house made ranch (44fF - Cold Holding); - Togo house made bleu cheese (44fF - Cold Holding) Manager brought to walk in cooler for better cooling Cookline right: - pasta (44F - Cold Holding); - cooked chicken (44F - Cold Holding); - beef (44F - Cold Holding) Left cooler: - raw chicken below (46F - Cold Holding); - raw chicken (48F - Cold Holding) Held overnight Warning - From follow-up inspection 2024-07-23: EXPO STATION: - no Tcs foods held COOKLINE RIGHT: - cooked chicken 42f - cooked beef 43f - pasta 43f LEFT COOLER - Chicken on top 42f - no Tcs foods stored at bottom Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - lights over prep station Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at cook line soiled - walk in cooler fan dusty Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - 2 door cooler in prep station Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline cooler on right Warning - From follow-up inspection 2024-07-23: Time Extended

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. - chlorine 0ppm Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked pasta Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. server station: - sour cream (44F - Cold Holding) expo station: - Togo house made ranch (44fF - Cold Holding); - Togo house made bleu cheese (44fF - Cold Holding) Manager brought to walk in cooler for better cooling Cookline right: - pasta (44F - Cold Holding); - cooked chicken (44F - Cold Holding); - beef (44F - Cold Holding) Left cooler: - raw chicken below (46F - Cold Holding); - raw chicken (48F - Cold Holding) Held overnight Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on dish racks Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - 2 door cooler in prep station Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing watch Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. - below cookline equipment Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer Warning

Basic - Light shield damaged/in disrepair. - lights over prep station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at cook line soiled - walk in cooler fan dusty Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. - 2 door cooler in prep station Warning

Basic - Standing water in bottom of reach-in-cooler. - cookline cooler on right Warning