WHAT A TAVERN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. burger soup (109F - Cooling) 1.5 hours 2nd temperature 98f at 2 hours

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.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket. Bucket was removed Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink at bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over veggies Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over bread in reach in freezer 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. 1 new hire. Emailed form to manager. Employee signed. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks in dry storage Corrected On-Site

Basic - Waste line missing at soda gun holster.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris.