THE TINY TURTLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on make line sliced cheese (61F - Cold Holding) stored above fill line of unit; whipped cream (59F - Cold Holding) left on cutting board after use

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on non-chemical side of splitter at mop sink. Installed before splitter

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish. Red cutting board is no longer cleanable. Discarded Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on footer below hand wash sink at bar

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

Basic - Clean linens stored in improper location. In restroom at kitchen entry hallway. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven and salamander units are soiled. Employee began cleaning Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic storage cups not inverted on shelf in prep area Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to hand wash sink in kitchen

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook used fingers to slide cooked eggs onto plate.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook used fingers to slide cooked eggs onto plate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Soda gun holster behind bar is soiled

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last serviced 1/23/24

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on cutting board in prep area. Operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom on bar side

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelves over prep areas. Operator moved Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have an accumulation of mold like substance

High Priority - Pesticide-emitting strip present in food prep area. Behind bar. Operator discarded Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw mahi in top drawer hot dogs in bottom. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of pans in steamwell cooked potatoes (112F - Hot Holding). Operator reheated to 173°F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on shelf unprotected. Operator covered Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef in top drawer over Hot Dogs and cooked noodles in bottom drawer of low boy. Operator moved Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine is past a year since last changed

High Priority - Copper or copper alloys in contact with foods with a pH below 6. No interior lining on copper Moscow mule cups. Operator removed from operation. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Operator cleaned Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to ice machine. butter (72F - Cold Holding). Operator will place on time control moving forward Corrected On-Site

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. Emailed paperwork Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade gravy made 8/31/22.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Juice fresh squeezed more than 12 hours ago.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Big cutting board stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade gravy made 8/31/22.

Basic - Silverware/utensils stored upright with the food-contact surface up. Multiple utensil on metal shelf.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60° from overnight.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice 60° from overnight.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By kitchen hand wash sink

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 65°, filled out Time as a Public Health Control, must make form available at all inspections.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 79° employee states pulled out to soften 30 minutes prior. If leaving out suggest adding to Time as a Public Health Control. Placed back in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade salsa, slaw made 2 days prior. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation