SLIMS

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

High Priority - Live, small flying insects found -2 flying insects in prep area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife block -fryer baskets/interior of fryer -microwave in prep area

Intermediate - Handwash sink used for purposes other than handwashing. -hose hooked up to hand sink faucet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw -cooked pork -cut lettuce

Basic - Floor soiled/has accumulation of debris. -behind equipment

Basic - Hole in or other damage to wall. -door frame/wall/baseboard area near back door

Basic - No copy of latest inspection report available.

Basic - Uncleanable knife block in use to store knives.

Basic - Working containers of food removed from original container not identified by common name. -flour

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

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

Intermediate - Handwash sink used for purposes other than handwashing. -hose hooked up to handwashing sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on ceiling tiles in dining area above table -ceiling fan above table

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

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior back side of fryers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach used does not contain manufacturer directions for using on food contact surfaces/dishes/utensils. Advised to purchase approved bleach for food contact surface sanitizing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -backside of mechanical slicer blade

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by ice machine placed in front -used for other purposes/hand sink obstructed by hose placed on faucet. Advised to use other sinks next to hand sink for hose connections, hand wash sinks are only usable for hand washing. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small tabletop fryer in use near back door of establishment without a hood/fire suppression system in place. Operator is leaving back door open for ventilation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-09-20: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-09-20: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly inside warming equipment up front above covered food , employee eliminated flying insect. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked ribs 80F, placed out in countertop under lamp, employee stated replacing. Advised to operqtor to use 4 hour time as public health control if not maintaining 135F or above Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrective Action Taken

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

Basic - Outer opening/doors not protected during operation and vermin/flies present. Corrected On-Site

Basic - Uncleanable knife block in use to store knives. -advised to obtain knife holder that can be disassembled and cleaned between cracks/crevice

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ribs, 71F not under temperature inside prep area under display. Manager stated less than 30 minutes prior to inspection, began prepping at 436pm during inspection Warning - From follow-up inspection 2023-09-25: -cooked poultry 46F, cooked beef 44-47F overnight , see stop sale Admin Complaint

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -mason jars filled with unknown clear beverage/liquid stored next to can of sloppy joes, cooked pork, above eggs/other food product - From follow-up inspection 2023-09-25: Time Extended

Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -electric blower on prep table stored hanging over toaster - From follow-up inspection 2023-09-25: Time Extended

Basic - - From initial inspection : Basic - Styrofoam food containers have food debris/soil residue inside. - From follow-up inspection 2023-09-25: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink - From follow-up inspection 2023-09-25: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop left inside basin of mop bucket - From follow-up inspection 2023-09-25: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened package of raw pork inside stand up freezer stored above bag of french fries

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon in pan stored above cheese sauce in stand up cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small fryers, grease build up

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Garbage can located outside has no lid or lid open.

Basic - Water leaking from pipe and/or faucet/handle.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -vacuum breaker attached to hand sink Warning - From follow-up inspection 2022-05-18: Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. -raw bacon stored with cooked bacon Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. -cooked pork, cooked green beans. Manager added time controls.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chili

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided written time procedures , reviewed with manager

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw

Basic - Bowl or other container with no handle used to dispense food. -portion cups used in food Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor under equipment/slicer area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer blade guard

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -chili, cooked pork. Manager stated moving behind counter

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry.