DILL RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs prior tk handling container of commercial dressing without washing hands. Advised to wash hands after handling any raw food

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook handled plated food with bare hands

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -on site vacuum sealed beef, no date/time marked to allow form48 hour exception. -open commercial processed sauerkraut held overnight at room temperature, manager discarded

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -designated hand sink at entrance to kitchen Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparing food.

Basic - Floor soiled/has accumulation of debris. -debris in back corner of floor next to rack of clean dishes/air handler

Basic - Floor tiles missing and/or in disrepair. -partial section tile at entrance to kitchen between laminate and tile

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -single door unit with glass door at end of cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hold filters, manager stated scheduled for cleaning

Basic - Silverware/utensils stored upright with the food-contact surface up. -container holding several utensils for prep/spatulas with food contact surface facing up. Advised to store utensils with handles able to be grabbed when in use

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -vacuum sealed beef inside walk in cooler. Advised operator of requirement to either submit and gain approval for a HACCP plan, or to only keep inside the packaging for less than 48 hours from time of vacuum sealing.

Basic - Uncovered food stored near sink exposed to splash. -uncovered cabbage defrosting in water next to utility/prep sink

Basic - Wood food-contact surface not properly sealed. -wood mandolin with sections that are not properly sealed. Advised to purchase commercial food grade equipment from a supplier.

Basic - - From initial inspection : Basic - Utility lines preventing proper floor cleaning. -pipe ran directly on floor near entrance to kitchen into drain line, area underneath pipe is not sufficient for cleaning - From follow-up inspection 2025-08-27: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -borscht 75F from overnight cooling per manager

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -borscht, 75F from overnight cooling. See stop sale

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish above precooked sausage

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -unmonitored cooling inside deep container causing temperature abuse at room temperature range.

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

Intermediate - Handwash sink not accessible for employee use at all times. -equipment/pans inside hand sink in cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food

Basic - Food stored on floor. -cases of potatoes, cucumbers on floor inside prep area

Basic - Hole in or other damage to wall. -hole in wall at warewashing area

Basic - Hood filter in disrepair from automatic fire suppression/exhaust system.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -back storage room near walk in cooler Repeat Violation

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -stroganoff, cooked cabbage marked more than 7 days

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some colored substance on bottom rim of plastic guard inside ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on stainless steel multi use prep table next to cutting board Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -chef Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -standard/full sized propane tank stored inside kitchen next to fryer and stove.

Basic - Floor inside walk in cooler soiled/has accumulation of food debris/liquid.

Basic - Food stored on floor. -case of fryer oil on floor near air conditioning ipunit in corner -case of food on floor inside walk in freezer

Basic - Self-closing device on bathroom door disconnected/broken.

No functioning portable fire extinguisher present. For reporting purposes only.