HAP & HOOCH

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. Dishwasher (Chlorine 0ppm) ran machine multiple times Dishwasher (Chlorine 100ppm) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled clean and sanitized dishes, discussed with operator who educated employee, employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer cloth to wipe down counters and without washing hands handled containers of food, discussed with operator who educated employee, employee washed Hands. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. At bar open drinks stored inside ice used for drinks, discussed with operator see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. At bar open drinks stored inside ice used for drinks, discussed with operator see stop sale.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from open cup at cook line, discussed with operator who educated employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at cook line door gaskets soiled, discussed with operator to clean and sanitize.

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm), ran dishwasher a few times; could not fix as no chlorine was hooked up at the machine; advised operator of proper chlorine sanitizer required for dish machine. Quaternary set in the three compartment sink; Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-11-04: Dishwasher chlorine 0 ppm. Operator ran dishwasher a few times; unable to fix; three compartment sink set up Admin Complaint

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit at dishwasher. Advised to test machine. Repeat Violation - From follow-up inspection 2025-11-04: Chlorine test strip not used to check dishwasher ; advised to use before running dishwasher Time Extended

Basic - - From initial inspection : Basic - At cook line vents soiled with accumulated dust. - From follow-up inspection 2025-11-04: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting boards at cook line 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. Printed and signed during inspection Corrected On-Site

Basic - Bowl used to dispense frozen shrimp Removed

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at wing table Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- phone on prep table at cook line Removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation- operator provided Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line