TWO BUKS

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored behind faucet handles of 3 compartment sink until sink. Operator moved cutting boards. Utensils not inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board at cook line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage cell phone stored on cutting board on cook line

Basic - Time/temperature control for safety food thawed in an improper. Chicken thawing on counter. Chicken still frozen. Operator placed in refrigerator. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine empty 0ppm container changed corrected to 50ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods in reach in cooler on cooks line. Cook rearranged food to gain compliance Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun on left side of the bar.

Basic - Cove molding at floor/wall juncture broken/missing. Near 3 compartment sink cove molding missing

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing foods removed from its original container not labeled with common name. Repeat Violation

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine. Operator refilled, second test 100ppm Corrected On-Site Warning - From follow-up inspection 2025-01-15: 0ppm chlorine. Operator refilled and corrected to 50ppm chlorine. Time Extended Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Hanging next to drink ice well at bar

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at bar, removed Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. In closet across from kitchen

Basic - Ice buildup in reach-in freezer.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line

Basic - Old labels stuck to food containers after cleaning. Metal bins on storage racks

Basic - Reach-in cooler shelves with rust that has pitted the surface. Coolers behind bar

Basic - Standing water in bottom of reach-in-cooler. Beer coolers behind bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzle.

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

Basic - Ice buildup in reach-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade drink in produce reach in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin used for scooping chicken breading Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Not chained at bar area

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

Basic - Food stored on floor. Water bottles on floor

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service black straws at bar area

Basic - Time/temperature control for safety food thawed in an improper manner. Left out at room temperature Ground beef and steaks on counter

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Through kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker

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. -Tested at 0ppm, manager primed machine and retested at 100ppm. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -On cooks line hanging on oven door handle. Manager moved. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Throughout kitchen and behind bar. Discussed with manager.

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle Clear liquid in spray bottle.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean glasses stored on dirty shelf behind bar

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Behind bar Floor of walk in cooler is damaged.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty Holster behind bar Corrected On-Site

Basic - Plumbing system in disrepair. Mop sink outside is clogged and full of water. Operator corrected Corrected On-Site