THE LOCAL HEN

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - server on front line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryer an fry baskets. Repeat Violation

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

Intermediate - No soap provided at handwash sink. -Hand sink in kitchen area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Mac n cheese prepared 2 days prior. Operator placed date mark. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located at front counter. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server on front line.

Basic - Food stored on floor. - cooking oil in kitchen area.

Basic - Ice buildup in reach-in chest freezer in kitchen area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - interior of microwave in kitchen area. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. - bulk flour in kitchen area. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on shelf above make line. Corrected On-Site Repeat Violation

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. - interior of fryer and fry baskets.

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

Basic - Carbon dioxide/helium tanks not adequately secured. -tanks located at front bar. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo boxes stored in kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in insignia reach-in freezer and chest freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed carrots stored over ready to eat food in Sir Lawrence reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - bulk flour

High Priority - Nonfood-grade bags used in direct contact with food. - rolls stored directly in retail bags Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink at front bar. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located at front bar. Corrected On-Site

Basic - Food stored on floor. - cooking oil, Pickles stored in kitchen area

Basic - Ice buildup in white chest reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kit area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at bar

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -low boy unit across from grill Corrected On-Site

Basic - Floor area(s) covered with standing water. -standing water on floor in kitchen

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -good filters soiled with grease

Basic - Old food stuck to clean dishware/utensils. -operator moved soiled dishes to dish washing area Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. -operator moved soiled dishes to dish washing area Corrective Action Taken

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. -rear door in kitchen

Basic - Water draining onto floor surface. -water from flip top reach in cooler draining only floor