DILLON'S PUB & GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The Can opener blade is soiled , slicer blade is soiled with food debris. Corrected On-Site

Intermediate - No soap provided at handwash sink.

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

Basic - Chios stored on floor on cook line

Basic - Floor Drain cover(s) missing. In closet next to cook line

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door edge and gasket are soiled Walk-in cooler wall and tap lines are soiled

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.butter 66F butter was put into cooler for rapid cooling Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat loaf 117 F sitting on stove top

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

Intermediate - Food-contact surface soiled with food debris Can open blade soiled with food debris

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 - Carbon dioxide/helium tanks not adequately secured large tank in dry storage room not secured

Basic - Floor soiled/has accumulation of debris under shelving in walking cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Onions stored on the floor.

Basic - Waste line missing at soda gun holster.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry over bucket of pickles in the walk in . Cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (109F - Hot Holding); cooked mushrooms (107F - Hot Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by containers in the sink

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

Basic - Food stored on floor in the walk in freezer

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour panko storage lids and containers are soiled with food debris

Basic - Carbon dioxide/helium blue tanks not adequately secured.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above steam table is soiled and peeling shelf cover

Basic - Waste line missing at soda gun holster at bar

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Employee washed hands with cold water. Corrected On-Site

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. Corrective Action Taken

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. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - Waste line missing at soda gun holster.

High Priority - Employee did not rinse all soap from hands after washing before drying. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The cooked touched raw chicken while wearing glove a proceeded to work with utensils raw fish, French fries I Educated the cook on multiple hand wash, glove changing food handling violation Corrected On-Site

High Priority - Employee washed hands with cold water. Corrected On-Site

High Priority - Employee washed hands with no soap.

High Priority - Non-food grade cardboard box for food container, holding cooked French fries

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked touch raw chicken then put hands with glove on in container or water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75F

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

Intermediate - Cookline Handwash sink not accessible for employee use at all times due to containers of sauces covering sink

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dunked hands in water bucket on the floor I Educated the cook on multiple hand wash, glove changing food handling violation. Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

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 - No soap provided at handwash sink @ wait station

Basic - Case of potatoes stored on floor.

Basic - Commercially processed reduced oxygen packaged fish, raw tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler

Basic - Cooking Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. On cookline at handwash sink, impinge men's bathroom @handwash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler the beer lines and wall are soiled with debris, walk in freezer door and light switch are soiled.

Basic - Unsealed concrete floor in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the fryer