SAINTS AND SINNERS PUB

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

High Priority - 1 Live, small flying insects found in kitchen.

High Priority - Food with mold-like growth. See stop sale. -vegetarian burgers in reach in cooler have mold-like growth.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burger patties in reach in cooler at 45°f.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe under three compartment sink.

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. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jalapeño poppers and cooked onions at 44°f in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Containers of fly ribbon stored above prep area.

Intermediate - Cutting board stained.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - reach in cooler thermometer reading 80F;

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. - fish dip opened Friday

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 - 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.

Basic - Equipment in poor repair. - torn gasket on cooler in bar

Basic - Food stored on floor. - cases of bottled water, lemons, plastic tub of bread- walk in cooler

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.