TEDS MONTANA GRILL

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in door gaskets soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in freezer shelves rusted on stand up freezer next to the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler shelves. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of food debris in area under and around warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on reach in cooler pull out drawer unit on the front cookline.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for High temp dish machine.

Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris along baseboards and under shelves in chemical mop sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on walk in cooler door and gaskets. Repeat Violation

High Priority - Container of medicine improperly stored. Observed ibuprofen container stored on spice shelf. operator removed ibuprofen. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee make a hamburger place on the grill then prepare a ready to eat salad.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee make burger place on grill while wearing gloves, employee handled raw salad ingredients to make salad without removing gloves or changing gloves or washing hands.

High Priority - Spray hose at dish sink lower than flood rim of sink. Operator moved the spray arm to the hook. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while working with food and utensils.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of in reach in freezer next to ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up, of food debris on reach in cooler gaskets behind the bar/ front cook line.

Basic - Old labels stuck to food containers after cleaning. Observed clean containers stored in ware-washing station with old labels not removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 45F cold hold and butter 45F cold hold less than 4 hour. Operator turned down walk in cooler and moved time/temperature control for safety foods further back in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ribs 122F hot hold and pulled pork 93F hot hold less than 4 hours. Operator reheated time/temperature control for safety foods in oven to 165F. 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 - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by cart. Operator removed cart. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at beverage/wait station. Operator fixed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink in back food prep area reaching 87F (waited 3 minutes). Observed hot water temperature at middle bar hand wash sink reaching 76F (waited 3 minutes).

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Ice buildup in dessert reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at middle of bar. Educated operator on importance of having a hand wash sign. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated gray-like substance in dishwash area.

Basic - Water leaking from pipe underneath hand wash sink in back food prep area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

Basic - Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on importance of labeling. Operator labeled containers.Repeat Violation Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled shirt with gloved hands and failed to change gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (54°F - Cold Holding). Operator states freshly portioned and iced down salmon. Observed onion straws (74°F - Cold Holding) operator states only held for two hours. Discussed Time as A Public Health Control. . Repeat violation from 08-25-2021 Corrective Action Taken Repeat Violation

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

Basic - Ceiling tile missing. Observed missing ceiling tile (vent cover) over three compartment-sink in kitchen. Operator has new one on order. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed a wiping cloth covering bread in a warming drawer. Operator removed cloth. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand sink behind bar.

Basic - Working containers of food removed from original container not identified by common name. Observed three containers on the cooks line with seasoning missing labels. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese and beef etc in walkin cooler 45°F, cooler was being serviced . Cooler ambient now below 41°F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. By alcohol in bar Corrected On-Site

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

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

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

Basic - Drain cover(s) missing on mop sink and floor drain by mop sink

Basic - Food storage container/container lid cracked or broken.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site