PRODUCTION KITCHEN / BAR AND SOUTH PADDOCK CONCESSIONS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of mold like substance in ice machine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee touched lip with gloved hands then continued with guacamole preparation. Employee then removed gloves then grabbed clean gloves and continued preparation. Reviewed hand washing with employee. Employee washed hands. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep employee touched lip with gloved hands then continued with guacamole preparation. Employee then removed gloves then grabbed clean gloves and continued preparation. Reviewed hand washing with employee. Employee washed hands less then 10-15 seconds. Reviewed proper hand washing with employee. Employee washed hands properly. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep employee touched lip with gloved hands then continued with guacamole preparation. Employee then removed gloves then grabbed clean gloves and continued preparation. Reviewed hand washing with employee. Employee washed hands. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Left and Right cookline hand washing sinks.

Intermediate - No soap provided at handwash sink across from Walk in cooler #3. Operator provided. Corrected On-Site

Basic - Hole in or other damage to wall. By prep area across from walk in cooler #1

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Left cookline intensional in water 94F, reviewed proper storage operator stored dry. Corrected On-Site

Basic - Wall soiled with accumulated dust. Walls at entrance of kitchen and entrance of dishwashing machine area. Employee cleaned during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under handwashing sink next to exit door in kitchen.

Basic - Water leaking from pipe in handwashing sink by exit door in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.Container on shelf next to prep area. Removed and cleaned during inspection. Corrected On-Site

Basic - Walk-in cooler with rust that has pitted the surface. Seafood Cooler Repeat Violation

Basic - Working containers of sugar and flour removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site

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

Basic - Light shield missing dish area entrance. Chef dispatched maintenance during inspection. Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface. Sea food walk in.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Dairy cooler- ; Marinara sauce (46-48F - Cooling). Per chef and date on Marinara sauce , item cooling overnight. Sauce was not prepared nor portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy cooler- ; Marinara sauce (46-48F - Cooling) Per chef and date on Marinara sauce , item cooling overnight. Sauce was not prepared nor portioned today. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bleach bottle. Corrected On-Site

Basic - Bathroom waste receptacle not constructed of easily cleanable material. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top shelf above prep table across from stove. Employee removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Containers stored on shelf in cook line with food debris. Operator moved to be washed rinsed and sanitized during inspection. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 80F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust in ware washing area.

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

Basic - Covered waste receptacle not provided in employees bathroom located inside production kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers inside turbo reach in cooler in prep area. Operator removed Corrected On-Site

High Priority - Reduced oxygen packaged food label lacking use by date. Operator labelled cooked salmon to be used within 48 hours. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Production Kitchen Repeat Violation

Basic - Ceiling tile missing. Tito's bar in dish washing area.

Basic - Hole in or other damage to wall by hand sink next to stove in production kitchen. Repeat Violation

Basic - Storage area not maintained clean and organized in Tito's Bar. Containers / bar utensils stored inside mop sink area. Tito's bar is currently closed at time of inspection.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Dairy WIC and storage WIC.

Basic - Working containers of food removed from original container not identified by common name. Chef labeled sugar. Corrected On-Site