RIB CITY

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. Observed chlorine concentration at 0 ppm. Operator added sanitizer. Rechecked concentration at 100 ppm.Corrected On-Site Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator fixed. Corrected On-Site

Intermediate - Spray bottles in dishwash area containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed box of potatoes stored on floor in walk in freezer.

Basic - Ice scoop handle in contact with ice. Bar.

Basic - Standing water in bottom of beer reach-in-cooler. Educated operator on cleaning reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw 49F cold hold and sliced tomatoes 49F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator pulled reach in cooler away from wall and double panned foods with ice. Rechecked temperature at 43F. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored by clean cooking equipment. Operator removed chemical. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator has vacuum breaker and just needs to install. Corrective Action Taken Repeat Violation

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. Operator completed forms. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath shelving in chemical storage room.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Operator placed hand wash sign at bar. Corrected On-Site

Basic - Standing water in bottom of beer reach-in-cooler at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced tomatoes 48F cold hold, coleslaw 50F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods Observed Sausage 45F cold hold, precooked chicken 44F cold hold, precooked corn 44F cold hold less than 4 hours. Operator turned reach in cooler. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over containers of raw fish in walk in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

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

Basic - Accumulation of gray-like substance in the interior of the ice machine on white backsplash. Educated operator on cleaning interior of ice machine daily. Operator started cleaning ice machine. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area underneath salad bar reach in cooler covered with standing water. Educated operator on minimizing standing. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by buckets. Operator removed buckets. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed red bucket stored in hand wash sink in dishwash area. Educated operator on hand wash only. Operator removed bucket. Corrected On-Site Repeat Violation

Basic - Accumulation of gray/slime-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Operator cleared ice machine. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area near side dry storage covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on trash container. Operator removed, washed, rinsed, and sanitized tongs. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk-in cooler.

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 used for purposes other than handwashing. Observed metal grid stored in hand wash sink at bar.

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

Intermediate - No soap provided at handwash sink. Hand wash sink at bar.

Basic - Accumulation of gray/slime-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at wait station and bar.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. Operator educated employee. Employee washed hands before leaving inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink at wait station.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water at hand wash sink in back food prep area. Operator turned on hot water. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense cocktail sauce in walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near food items in dry storage. Educated operator on importance of proper storage of employee belongings. Operator removed purse. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to hand wash sink at wait station.

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

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

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer and called technician. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated operator on importance of having vacuum breaker. Operator installed during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener.

Basic - Ceiling tiles missing above wait station. Operator has ceiling tiles on order. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near food items. Operator removed purse. Corrected On-Site

Basic - Floor area underneath hand wash sink at end of cook line and on floor in dishwash area covered with standing water.

Basic - Floor soiled/has accumulation of debris/grease behind cooking equipment at cook line. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet and hose bibb next to three compartment sink. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at end of cookline. Corrected On-Site

Basic - Accumulation of debris inside interior lids of warewashing machine.

Basic - In-use wet wiping cloth/towel used under cutting board.