THE HALF WALL #3

Intermediate - Food-contact surface soiled with food debris. -large white cutting boards stained -inside "expo" reach-in cooler, operator cleaned Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over prep area/handwash sink

Basic - Duct tape used to repair nonfood-contact surface. -sauté reach-in cooler door

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed watch Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris -knife magnet -handwash sink at far end of indoor bar

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 43-46F, pasta 43-46F, corners of double cooler on cookline. Operator checked earlier in the day and temperatures were 40F. Moved to walk in cooler Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Outdoor bar, greater than 400 ppm quat three compartment

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Corrected On-Site

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

Basic - Single-service articles improperly stored. Paper towel dispenser close to the floor behind bus tub with dirty dishware, and roll with approximately 1 ft of towels on the bus tub. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Breast off the grill 136-151F. Returned to grill and 169F was reached Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 66F cooler under steam table out and returned to cooler during lunch for orders. Moved to walk in cooler to recover temperature Overnight in expo cooler: sour cream 50F, potato salad 50F. See stop sale. Stocked less than 4 hours earlier: Cole slaw 47F, tomato salad 49F. Operator moved / discarded items and called for service Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light black buildup inside soda machine nozzles Corrected On-Site

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

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

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

Basic - - From initial inspection : Basic - Equipment in poor repair. Dressing cooler gaskets hanging on right side. Lid and handle repaired with duct tape Warning - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap approximately 10" Warning - From follow-up inspection 2024-10-03: Operator awaiting order 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. Indoor bar 0 ppm cl. Manager changed out chemical, primed, and 50 ppm cl was reached Corrected On-Site

High Priority - Employee did not dry hands after washing, prior to donning gloves to work with food. Cook. Discussed with manager

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

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. Tuna Corrected On-Site

Basic - Employee eating while preparing food. While working on cookline, cook grabbed something off of cutting board, ate it, then washed hands. Discussed with manager

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat. Corrected to 200 ppm Corrective Action Taken

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

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -veg burger in reach in cooler dated 7/17 on 8th day

Basic - No handwashing sign provided at a hand sink used by food employees. Womens restroom

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked potatoes 5/15 Repeat Violation Warning - From follow-up inspection 2023-05-23: Ajus 5/16 Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - reach in cooler on cookline: Turkey over fill line up to 47F. Operator moved extra to walk in cooler - reach in cooler across from oven: raw fish 45F - feta 48F, 2 in portioned souffle cups in top of dressing/expo cooler Repeat Violation Warning - From follow-up inspection 2023-05-23: - No tcs in dressing cooler. - Batter 41F. Fish 45F. In breading cooler overnight. Operator discarded fish. - turkey 36F in middle cookline cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine, dated last changed 2021 Repeat Violation Warning - From follow-up inspection 2023-05-23: on order Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler exterior around doors, cookline cooler closest to handsink - shelving/table under cooking equipment Warning - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat on cookline Warning - From follow-up inspection 2023-05-23: Less than 100 ppm quat. Service call in for dispenser. 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. 25 ppm cl outside bar 110F

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Several bottles of spray labeled home use only. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked sausage 10/31; jambalaya made in house 10/29

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf above fill line 45-50F. Operator moved underneath Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside main bar next to back door

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Bar Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup can opener - root beer soda nozzle Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machines, last changed 9/21

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer back shelving under fan

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat. Corrected to 200 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in large covered pot cooked previous day 41F at the edge to 47F in the middle. See stop sale

High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips, indoor bar. Operator removed and discarded Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over lettuce, cookline Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shrimp 46F cooked chicken 46F bottom shelf of of cook line double cooler - portioned blue cheese 48F top right cookline cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Earbuds on slicer - Keys on pan with temperature markers, cookline Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing/side cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelving on line, top of oven door, around gaskets cooler exterior next to cookline handsink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 to 100 ppm quat Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station make table cole slaw (46°F - Cold Holding); potato salad (46°F - Cold Holding)/overnight. Operator discarded.

High Priority - Toxic substance/chemical improperly stored. W-40 can stored above canned goods in storage area. Corrected On-Site

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. Milk opened 24 hours ago and meatloaf from yesterday. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator placed asterisk by consumer advisory . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Vent hood soiled with grease and dust. -exterior of dishmachine soiled with dirt and grime. -dish machine racks soiled with dirt. Repeat Violation