TRADITIONS PUB HOUSE

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at prep area Operator cleaned Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at beginning of cookline Operator cleaned out Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid pasteurized eggs in front counter reach-in cooler in front of ovens. Raw chicken and raw fish in low reach-in cooler at prep area over liquid pasteurized eggs. Operator rearranged items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter attached, no vacuum breaker at both ends of splitter.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked by sheet pan. Operator removed pan. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink containers next to tomato cans at bottom of prep table across from dishmachine. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom of door leading to staircase in prep area.

Basic - Floor area(s) covered with standing water. At liquor closet by prep area. Operator cleaned up. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid covering raw chicken in low reach-in cooler by dish machine is cracked. Cracked plastic container on clean dishes shelving. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle maker stored with clean dishes on shelves by dishmachine has food debris. Operator cleaned. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop water in front of mop sink. Operator removed and placed to dry. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Grocery bag for lemons and limes Operator put in cambro Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. To fill pitcher for cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken and shrimp in reach in cooler by fryers Corrected On-Site

Basic - Ceiling tile missing. Ac vent cover in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

Basic - Stored food not covered. Broccoli in reach in cooler in kitchen Operator covered Polanko in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic (62F - Cold Holding) per operator less than two hours. Operator put in freezer to rapid chill Recheck in 40 minutes 40F. Corrected On-Site

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler across from fryers. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Handsink by POS equipment. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cooked pasta Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen Corrected On-Site

Basic - Light not functioning. 2 in hood on cookline Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by coffee station

Basic - Single-service articles improperly stored. Coffee filters sitting on top of cart. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Across from fryers Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat. Walk in cooler Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk. Manager discarded Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in corn meal used as scoop Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans kitchen Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Single door reach in cooler

Basic - Equipment in poor repair. Gaskets single door reach in cooler

Basic - Light not functioning. 2 under hood fan

Basic - No handwashing sign provided at a hand sink used by food employees. Mens and women's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters

Basic - Stored food not covered. Walk in freezer Corrected On-Site

Basic - Walk in cooler cooler interior/shelves have accumulation of soil residues.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket for ice not inverted

Basic - Cutting board has cut marks and is no longer cleanable. Grooved on cutting boards on cook line Repeat Violation

Basic - Dishmachine has no data plate/operating specifications. On dishwasher

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table

Basic - Food stored on floor. Fryer oil on floor

Basic - Light not functioning. On cook line

Basic - Old labels stuck to food containers after cleaning. Old tape on lexan containers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (50F - Cold Holding); less then 4 hours Advised operator to ice down to get back to 41 degrees Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back mop sink Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in area opened 5 days ago

Intermediate - Equipment drain line draining into handwash sink. At bar hand wash sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found test stripes Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on back prep table Advised operator to coach employees about personal items on prep tables Corrective Action Taken

Basic - Equipment in poor repair. Gaskets on cook line

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar - tried twice

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed citrus in walk in cooler. Chef corrected

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions at flatbread station 47F and cooked pasta at 44F-47F at tall reach in cooler in back. Both items from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions at flatbread station 47F from overnight. Observed cooked pasta in tall reach in cooler in back 44F-47F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes at hot holding unit at 117F. Chef re-heated to 165.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two cooks/chefs with watches on. Coached and employees removed Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Rinsed hands but did not wash or use soap

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions from previous day 49°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions at flatbread station from previous days at 49°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dishwasher

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

Basic - Food not stored at least 6 inches off of the floor. Cooking oil on floor

Basic - Ice scoop handle in contact with ice at bar

Basic - Light not functioning. At hood