EMMY'S TIME OUT TAVERN

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured ,

Basic - Hole in or other damage to kitchen wall.

Basic - Kitchen floor tiles missing and/or in disrepair.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler roast (48-54F - Cooling ) placed overnight. Operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat in gravy (98F - Cooling )/3 hours .

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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food preparation holding unit potatoes (90F - Hot Holding)/2 hours . Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar Soda gun and holster soiled with grime. -Can opener blade on food preparation table. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in walk in cooler not date marked. Operator chose to discard. Corrected On-Site

Basic - Hole in or other damage to bottom of wall, by mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station reach in cooler butter (47F - Cold Holding)/ overnight ; sour cream (48F - Cold Holding); Operator instructed to discard. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun holster soiled with grime.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of can of cabbage in storage area. operator relocated, Corrected On-Site

Basic - Ice buildup in bar freezer chest and wait station ,reach-in freezer .

Basic - Kitchen and food preparation area, tiles missing and/or in disrepair.

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in wait station, cold holding unit.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top . Cooked vegetable 89F , cooked onions 89F . 30 minutes .Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler ceiling , soiled with old like substance and rust, -Can opener blade , in food preparation area, soiled with grime. -Bar soda gun and holster soiled with grime. Complied .

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food preparation table top. Corrected On-Site

Basic - Floors not maintained smooth and durable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored against bar wall. 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. Incorrect date placed on shredded cabbage reach in cooler at wait station Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced potatoes on tray at food preparation sliced potatoes (76F - Cold Holding for 1 hour, Operator placed in walk in cooler, -Butter 45F / placed overnight in wait station reach in cooler. Operator placed in another unit and reduced amount if food in unit. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine 200 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at food preparation area , handwash sink. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell hone on food storage shelf. Corrected On-Site

Basic - Kitchen and food preparation area , floor tiles missing and/or in disrepair.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Storage area On racks cooling, sliced potatoes 79F fir two hours. Operator placed in walk in cooler. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter45F at wait station reach in cooler., on bottom shelf, overnight, operator placed in reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced potatoes stored in hot box, in storage area for 35 minutes. Operator up instructed to reheat, Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Wait station Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside., rear food preparation area.

Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Ice buildup in bar freezer chest.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Kitchen Floor tiles missing and/or in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler ceiling soiled.

Basic - Open dumpster lid. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored in walk in cooler above sour cream. Corrected On-Site

Basic - Wash ware area wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2-25 butter datemarked in cookline makeline .

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline makeline raw chicken (45F - Cold Holding)/1 hour, operator placed ice. -wait station reach in cooler Butter pats 44F/ 1 hour. Operator placed ice. Corrective Action Taken Repeat Violation

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 - Evidence of feeding stray/wild animals - food/water bowls provided outside. Pan of cat food under storage shed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade soiled with encrusted dirt,

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Bowl or other container with no handle used to dispense food. Small plate used dispense sliced potatoes. Corrected On-Site

Basic - Ceiling/ceiling is in disrepair, at food preparation area. Opening noted.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Box of can goods on storage area floor,

Basic - Kitchen floor tiles missing and/or in disrepair.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.

Basic - Open dumpster lid.

Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water leaking from pipe and/or faucet/handle. Food preparation sink, leaking unto floor.

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. 10 ppm. 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooker stored over sliced cooked potatoes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station and tables butter (50F - Cold Holding)/10 minutes. Opera returned .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee bar handwash sink.

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

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense onions in kitchen..

Basic - Buildup of food debris/soil residue on equipment door handles. Hoshizaki reach in freezer

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs.

Basic - Kitchen make line shelves with rust that has pitted the surface.

Basic - Kitchen/washware area tiles missing and/or in disrepair.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. Food worker at bar slicing limes with bare hands. Educated worker.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait stationTable top butter (61F - Cold Holding); Wait station reach in cooler cream (45F - Cold Holding); operator returned to unit, reduced temperature. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at bar employee handwash sink.

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

Basic - Bar floor soiled/has accumulation of debris.

Basic - Dead roaches on premises. 1-dead roach under mop sink. Operator discarded. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ceiling of walk in cooler wall soiled with mold like substance.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Washware floor tiles missing and/or in disrepair. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw bacon stored in walk in cooker over butter. Corrected On-Site

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Bowl of cat food in backyard. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at male and female employee bathroom handwash sink.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Dead roaches on premises. 1- dead roach on floor under dish machine. 1- dead roach under rear food preparation table area. Operator cleaned and discarded Corrected On-Site

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

Basic - Hole in or other damage to wall. Kitchen wall tile missing by steam table.

Basic - No copy of latest inspection report available.

Basic - Plumbing system in disrepair. Food preparation sink , leaking from pipe.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in rear preparation floor drain/floor drain draining very slowly.

Basic - Wash ware area floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled Corrected On-Site

Basic - microwave has accumulation of black substance/grease/food debris.