SALTY SUE'S

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary sanitizer in triple sink with 500+ppm. Operator added water to sanitizer sink to correct ppm during inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed freezer jacket stored on clean equipment drying rack. Operator removed jacket during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment preparing and serving food to guest with an expired license. 6-1-25. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- cut lettuce 45F, sliced tomato 45F, house made honey mustard 46F (10:45-12:11) ( ambient 50F ). Manager placed ice on all product and has called a technician to repair unit. Re check- lettuce 43F, sliced tomatoes 42F, honey mustard 43F. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 500 ppm. Dishwasher corrected to 200 ppm. Corrected On-Site

Basic - Food stored on floor. Oil jug stored on floor under hand wash sink near prep area. Repeat Violation

Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin at chute and on walls.

Basic - Stored food not covered. Cooked bacon and pulled brisket stored in walk in cooler not covered. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 51F and wings 50F. Employee states he stocked both items less than 1 hour ago. Manager put both pans of product in a large pan of ice to bring to correct temperature. Corrective Action Taken

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging above condiments in dry storage area. Manager removed fly tape. Corrected On-Site

Basic - Food stored on floor. Observed 2 buckets of feta on floor of walk in cooler. Also observed to go boxes and to go cups stored on floor of dry goods warehouse. Manager put all items on shelves. Corrected On-Site

Basic - In-use knife stored on clean equipment between uses. Observed dirty knife stored on clean knife rack next to grill area. Employee took knife off rack and added to bus tub to be washed. Corrective Action Taken

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 paper towels or mechanical hand drying device provided at handwash sink,by the three compartment sink.

Basic - Food stored on floor. Cooking oil on the floor in front of the smoker.

Basic - No handwashing sign provided at a hand sink used by food employees between three compartment and dish machine.

Basic - Stored food not covered. Observed crab legs not covered inside the reach in freezer l

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored next to to go silverware in server area.

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. Observed thawed tuna stored in ROP packaging with no slit in package to let air out.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cooks in kitchen with no hats or hair nets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked in server area that are still wet inside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in kitchen stored between hot table and open top cooler. Employee removed knife and took to dish area. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bartender using metal cup as scoop. Bartender removed metal cup. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar handwash sink. Employee stocked sink with hand pump soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board at end of cook line, employee removed drink at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap between front double doors.

Basic - Grease/residue build up on Walk-in cooler and freezer floor.

Basic - Hole in or other damage to wall. Hole in wall in dry storage area outside employee bathroom. Hole in wall in outside dry storage shed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on sliding ice machine doors. Employee bathroom door soiled. Debris build up on number 10 can speed rack. Dust build up on side of hood.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White pan fish 43F, shrimp 42F, cut tomato 44F less than 2 hours. Cold drawer- white fish pans 43F, chicken 41F, shrimp 42F ( less than 2 hours). House made dressings cold hold- ranch 50F, cocktail 40F, coco sauce 53F ( prepped 1 hour). Employee placed ice on items and lids to reduce temperatures. Re checked fish 39F, shrimp 37 F, tomato 41F, dressings 41F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Unable to use sink being used to store sleeves of cups. Near wait station.

Intermediate - Handwash sink used for purposes other than handwashing. Storing paper cups in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Repeat Violation

Intermediate - No soap provided at handwash sink. Bar

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.

Basic - Clean linens stored on floor. In chemical shed.

Basic - Employee eating in a food preparation or other restricted area.employee food on cutting board on prep table near prep sink.

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink.

Basic - Food stored on floor. Canned green beans and baked beans stored on floor inside dry storage shed. Repeat Violation

Basic - Food stored outside. Canned tomatoes stored on ground outside of dry storage shed.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright freezer.

Basic - Stored food not covered.chicken wings in walk in cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Old equipment supplies.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server area of kitchen. Manager added towels Corrected On-Site

Basic - Food stored on floor. Observed chicken stored in freezer floor.