SLIM'S PLACE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over shrimp in reach-in coolers drawer on cook line . Operator moved beef below shrimp. 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. Observed chlorine sanitizer bucket to strong. Operator corrected bucket to 50ppm. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed pest emitting strip in kitchen next to silverware. Operator removed and discarded pest emitting strip. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen above single door make station with water stains and black mold like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed tuna from packaging. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation without a beard guard. Employee put on beard guard. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with excess grease.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili at 127 and meatballs in sauce at 121. Operator stated items had been in warming unit for approximately 1 hour. Operator reheated chili to 186F and reheat meatballs and sauce to 191F. Corrected On-Site

Basic - Dead roaches on premises.observed 2 dead roaches in back lower corner of bar area. Operator removed roaches and cleaned area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on clean dish rack . Employee removed cell phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear container on dry dish rack. Employee separated containers to dry properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a mug of coffee on food shelf in kitchen above single door flip top. Operator removed coffee. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on shelf at pass through window for food. Employee removed cell phone. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep without a beard guard. Repeat Violation

Basic - Food stored on floor. Observed buckle of pickle on floor in walk-in cooler. Operator moved pickles to shelf.

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. No measurable ppm on dish machine sanitizer. Operator replaced sanitizer, now at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Silver in back prep area is soiled with food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated owner on thawing reduced oxygen packaging fish properly.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce at 120F and Chili at 133F. Operator increased the heat, chili now at 140F. Operator changed the cheese sauce 138F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun had build-up of soil. Employee cleaned the soda gun. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing tiles and the entrance of walk-in cooler.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket at bar area at 0 ppm. Employee corrected to 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed herb butter without a time mark on container. Chef placed a time mark on the container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in bar area without a label. Waitress placed label on bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line soiled and grooved. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.Repeat Violation Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook engaged with cooking food without beard restraint. Cook restrained beard after education. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed Walkin Cooler floor tiles broken at the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on Walkin cooler and cook line reachin cooler soiled with mold like substance. Observed grease buildup on hood filters.

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin Cooler fan covers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed egg wash stored over cooked bacon in reach in cooler. Employee placed the egg wash on th bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef stored over raw shrimp in reach in cooler at the cook line. Employee placed the ground beef underneath the shrimp. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the kitchen.

Basic - Food stored on floor. Observed cooking oil stored on the floor in the shed , dry storage area. Operator placed oil on shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above preparation table. Employee removed drink. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed exterior door lacking self closing apparatus.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw shrimp at Reach in Drawers. Operator switched the food items. Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris/residue build up. Observed cutting board at Make Table.

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle on cookline. Operator removed to a safe location. Corrected On-Site