DONKEYS BAR & GRILL

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. Brisket 56f, pulled pork 56f, ribs 55f, tomatoes 57f, ham 56f, turkey 55f, potato salad 55f. Per employee stock in prep table previous night. Entirety of prep table temping average 55f. See stop sale.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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 - No handwashing sign provided at a hand sink used by food employees. In unisex bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in front line area at 1:45: Make Table: shredded cheddar cheese 44F, sliced turkey 44F, cheddar cheese 46F, Reach in Cooler: ranch 46F, Per manager make table was held open and food items held since 11:00. New temperatures at 2:30: shredded cheddar cheese 43F, ranch 45F. Manager voluntarily tossed sliced turkey and cheddar cheese during inspection. Manager placed other food items in walk in cooler to properly cold hold. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 119F and spicy cheese sauce 125F at front line. Per manager held less than four hours. Manager reheated food items and corrected to cheese sauce 136F and spicy cheese sauce 140F. Corrected On-Site

Basic - Cold water handle inoperable at hand wash sink at server station next to ice machine.

Basic - Observed soiled standing water in soda gun holster not draining through waste line at bar area. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed one pack of cigarettes and keys above salad make table.

Basic - Hole in or other damage to wall. Observed hole in wall beside fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents and wall between hoods and double door upright freezer with accumulation of grease/black substance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of single door low boy with accumulation of food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two soda nozzle holsters with mold-like substance in bar area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed accumulation of rust in microwave in kitchen next to make table.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust/debris on vents in kitchen and dining area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape hung over clean dish area. Operator discarded tape during inspection. Corrected On-Site

Basic - In-use tongs and whisks stored on improper equipment between uses. Observed tongs and whisks stored on unsanitary wired shelving in kitchen. Operator properly stored utensils during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in handwash sink. Observed items removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed opened cream in reach in cooler to side of the bar that's been opened since Friday 10-14-22 with no date mark today 10-21-22. See stop sale.

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. Observed opened cream in reach in cooler to side of the bar that's been opened since Friday 10-14-22 with no date mark today 10-21-22. See stop sale.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed open employee beverage stored in reach in the side of the bar.

Basic - Stored food not covered. Observed tea in waitstation uncovered. Observed employee place covers on tea.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Observed manager place trash can at sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table in kitchen. Observed operator remove beverage and clean sanitize surfaces.

Intermediate - No quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.