CODYS

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Operator remade solution test 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger stored over raw pork chops and raw steaks in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items folding on ice at cook line: shredded 3 cheeses (63F - Cold Holding); sliced provolone (51F - Cold Holding); fresh salsa (47F - Cold Holding). Operator moved items to walk-in freezer, re temp: 3 cheeses 42 F, sliced provolone 41 F, fresh salsa 38 F. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test 100ppm. Operator remade solution and test 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A piece of raw beef burger patty 48 F stored in cooler from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill - Cold Holding: raw pork chop 45 F, raw beef burger 48 F. Manager placed items on ice. Corrective Action Taken

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

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door sweeper and door hinge soiled with slimy black mold like substance. Reach-in cooler gaskets soiled with slimy food debris on cook line.

Basic - Damaged/spoiled/recalled food not properly segregated. A piece of raw beef burger patty 48 F stored in the cooler from last night with new raw beef burgers in the same container. Operator discarded the spoiled patty. Corrected On-Site

Basic - Floor area(s) covered with standing water. In beer walk-in cooler. Repeat Violation

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. Provided by email. Operator printed and posted at time of inspection. Corrected On-Site

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets, purse and umbrella stored next to single service items and dry food items at dry storage area. Operator moved all personal items to office. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Under prep sinks next to walk-in cooler and next to ice machine area at kitchen.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of the prep table soiled with grease and debris at front wait station.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed from floor. Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100ppm. Operator remade solution, tested 200ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill on cook line: Cold holding: raw steak 59 F, raw pork chop 58 F. Operator placed items on ice. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-10-17: Drawer cooler under grill on cook line: Cold holding: raw steak 47 F, raw pork chop 51 F. Time Extended - From follow-up inspection 2022-11-16: Cold holding: raw steak 46 F, raw beef burger 44 F, Operator placed items on ice. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Bread oven. Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2022-10-17: Time Extended - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area. Cook line. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining room. Floor soiled/has accumulation of debris. Behind booths at dining room. Under large equipments at kitchen. Repeat Violation Warning - From follow-up inspection 2022-10-17: Time Extended - From follow-up inspection 2022-11-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steaks 45° , corrected action taken, inspector had employee placed steaks on ice to lower the temperature to 41° Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with mold build up..

Basic - Cutting board has cut marks and is no longer cleanable. 2. Heavy ice build up around doorway to walk in freezer . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink 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. Employee phone stored on prep table in salad prep area .

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dishwasher with mold build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Wrong chemical (rinse purpose) used as sanitizer. Operator replaced with chlorine, ran dish machine multiple times again, tested 0ppm. Operator set up three compartment sink and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Employee washed hands with cold water. Hot water in handwash sinks at kitchen and wait station took approximately 2 minutes to reach 100 °F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of fresh garlic butter 68 °F stored on cook line. Operator placed in ice bath. Re temped: 40 °F. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket with chlorine tested 200+ppm. Operator remade to 100ppm. Corrected On-Site

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. A gallon of milk in walk-in cooler.

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes in handwash sinks at kitchen and wait station to reach 100 °F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at storage room, temped 83-87 °F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine and ice bin under soda machine at kitchen.

Basic - Food stored on floor. Observed a case of fish stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled on cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.