DRUNKEN GOAT SALOON

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling on prep table 30 minutes- macaroni and cheese 87F. Mashed potatoes 117F, beans 109F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, diced on wall near 2 compartment sink. Make table cutting boards.

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee removed phone and will sanitize table. Corrective Action Taken

Basic - Floor area(s) covered with standing water. At bar.

Basic - Floor tiles missing and/or in disrepair. Wait station.

Basic - Food stored on floor. Box of macaroni stored on floor I upstairs walk in cooler. Potatoes spilled out of bag on floor in walk in cooler.

Basic - Hole in or other damage to wall. Wait station.

Basic - Kitchen shelves in cook kitchen with rust that has pitted the surface.

Basic - Ripped/worn tin foil used as shelf cover. On cook kitchen shelves below prep table and above stove.

Basic - Soiled dry wiping cloth in use. 4 dry soiled cloths in use on cutting board.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mac and cheese cooling in walk-in cooler from 8am, 84F at 4:05. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced American cheese in cook line reach in. Shrimp moved at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese cooling in walk-in cooler from 8am, 84F at 4:05. Shredded cheese 52F, more than 4 hours per cook.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese on top of make table 52F, more than 4 hours per cook See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at non chemical side of splitter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Bartender restocked at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at bar hand wash sink. Operator states issue is due to soda lines being worked on.

Basic - Current Hotel and Restaurant license not displayed. Discussed self print licenses with operator.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps at top and bottom of back door to kitchen.