DRAFTS SPORTS BAR & GRILL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese bottom of pizza cooler 45-46F. Operator discarded. - in cooler drawers across from grill, shredded cheese 47F, shrimp 54F. In unit 4.5-5 hours. Operator discarded - stand up cooler in prep room holding butter 55F, cream 55F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer blade guard

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. John on duty

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 400 ppm quat Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ; pork (60F - Cooling-advised rapid cooling from ambient) manager took product and put it on sheet pan uncovered. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And no soap all at bar. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised water to be 135 or hotter

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 total flying insects. 1- in bar area, 1- food preparation area , 1- washware area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area ,makeline unit, sliced cheese (52F-57F - Cold Holding); blue cheese (56F - Cold Holding)/ placed overnight. Operator instructed to discard. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cookline cutting board has cut marks and is no longer cleanable. Operator have in order. Corrective Action Taken

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

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Stored on food preparation floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bins not labeled storage area floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed six flying insects in the bar area near the beer taps, also two in the bar, per Christal Supervisor on duty next unannounced inspection. Recommend Manager to notify current pest control service, immediately.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has black stains left on the surface, located on the Cook line.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic container stored on the storage shelve in the back prep kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand washing sink in the bar area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located next to 3 compartment sink located in the back prep kitchen. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen has dust accumulation on the surface.

Basic - Old food stuck to clean dishware/utensils. Observed glassware not clean in the dish rack located in the bar area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons not inverted in the silver basket.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs out of box above rte potatoes Operator moved raw eggs to be at bottom of walk in shelving Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg yolk (45F - Cold Holding) less then 4 hours Operator added ice to ice bath new temp reading at 42F Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Next to beer walk in cooler

Basic - Cardboard used to line food-contact shelves. In beer cooler walk in

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back prep area

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

Basic - Hole in or other damage to wall. Outside to the right on the walk in

Basic - Old labels stuck to food containers after cleaning. Containers on dry storage area old stickers

Basic - Single-service articles improperly stored. Pizza boxes stored on ground Operator removed off ground Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed kale in to go plastic bags in walk in cooler. Manager corrected - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over ready to eat sliced turkey in walk in cooler. Kitchen manager moved. Corrected On-Site - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher. Chef replenished. Corrected On-Site - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the soda gun holster at bar. Check all - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large ice containers Corrected On-Site - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by dishwasher - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar. Chef corrected on site - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Coached employee and removed Corrected On-Site - From follow-up inspection 2022-05-06: Time Extended - From follow-up inspection 2022-05-10: Time Extended

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing at bar. Do not use equipment/utensils not properly sanitized. Corrected On-Site - From follow-up inspection 2022-01-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following: cooked potatoes (126 - Hot Holding)on cook line under heat lamp; cooked sausage patty (91 - Hot Holding); cooked sausage link (91 - Hot Holding) in hot holding cabinet less than 4 hours. Operator reheat to 165 Warning - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning supply in hand wash sink by dishwasher - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine sanitizer test strip for 3 compartment sink at bar - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the soda gun holder at bar. Check all - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-01-10: Time Extended