THE BRASS MONKEY

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at bar 0ppm, instructed staff to add chlorine

High Priority - Container of medicine improperly stored. Bottle of supplements on top of hand sink across from dish machine and next to prep tables

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 License renewed during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Soda gun nozzle and holster soiled at bar, bartender removed for cleaning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on shelf over cutting boards on cook line

Basic - Ice scoop handle in contact with ice. Drink ice well at bar

Basic - Plumbing system in disrepair. Clogged drain line for soda gun at bar, standing water

Basic - Uncovered food stored near sink exposed to splash. Sausage being prepped next to hand sink across from dish machine with no splash guard

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in Parmesan cheese.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then touched knife to prepare food. Employee directed to wash hands by manager. Employee washed hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen on cook line used as dump sink with ice inside.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in storage room off dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler of food. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping ice no hair restraint.

Basic - Floor soiled/has accumulation of debris. Floors soiled on cook line used.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting boards stained and steam table. Employee removed knife. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled in wait station. Interior of oven on cook line soiled interior with burnt on food debris. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.light not shielded in storage room off dish area.

Basic - Open dumpster lid.

High Priority - Dented/rusted cans present. See stop sale. Dented can of chili sauce and stewed tomatoes on dry storage shelf with foods to be served to the public.

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. Ice cream mix opened 12-10 no date mark. Employee dated mix. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Fan in hand sink in dish area. Employee removed fan from hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup used to portion peppers on cook line. Educated employee and he discarded portion cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped for customers. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, phone and ear buds on shelves over food in kitchen and cook line. Employee removed items. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on deli reach in cooler on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminum take out containers not inverted in kitchen.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink with gloved hands then to touching food to be served with gloved hands no glove change and hand wash. Educated 3mployee and he washed hands and put on clean gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2-1-2024. Employee in process of renewing during inspection but did not complete during inspection.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dishes to clean dish plated foods. Educated employees and they washed hands. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated employees and sent protocol to operator to print and display at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with black mold like debris at bar, cutting boards stained on deli reach in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Employee replaced paper towels at hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand sink in bar area.employee placed soap at hand sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on bar next to wood skewers and single service. Employee drink on shelf over foods to be served to the public in kitchen on cook line. Employee removed drinks. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed scoop, Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with build up,of food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature no running water. Employee turned on running water. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched face then back to working with food. Educated employee.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle of bleach wiping cloth cleaner 200+ ppm corrected to 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink on cook line. Educated and employee washed hands in hand sink. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written plan to employee. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with mold like debris, Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked in kitchen cook line area by large pot of old oil on floor.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on cook line soiled with mold like debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in spices no handle. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in storage room off dish area not secured.

Basic - Ceiling tile missing. Tile missing in room off dish area.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0ppm chlorine corrected to 50ppm during inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over sauces in kitchen.

Basic - Food stored on floor. Case of butter on floor in walk in cooler. Employee moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in small freezer on cook line has build up of ice.

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed handle. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer bases in bar area soiled with mold like debris. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry wet mops not hung to dry in area off dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in prep area on table. Employee put wet cloth in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato sauce on dry storage shelf to be used.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working put on gloves no hand wash. Educated employees on hand washing. Employee washed hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in walk in cooler. Employee moved eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding) employee moved to reach in cooler. Retemped 20 minutes later 41F. Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior soiled with debris.

Basic - Bowl or other container with no handle used to dispense food.portion cup used to scoop sauce. Employee discarded. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce on dry storage shelf to be used.

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

Basic - Equipment in poor repair. Interior of microwave oven rusted.

Basic - Floor area(s) covered with standing water. Standing water on floor In dish area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in storage room with oil not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler. Employee cleaned area. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board on cook line. Employee moved to sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine in sanitizer bucket on cook line. Employee corrected to 100ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish on pot next shelf 51°. Employee stated they just got done thawing and put them into refrigeration. Corrective Action Taken

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 walk in cooler not dated. Employee stated that he opened it two days ago. Employee dated milk. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at end of cook line. Evident by ice in hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle containing degrease in dish area not labeled. Employee labeled spray bottle. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup. On paper towels dispenser over hand washing sink. Open employee water. On shelf next over spices next to hand washing sink. Employee removed both drinks. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Fry oil stored on floor in small closet next to dish area. Employee put oil on top of empty yellow buckets. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle at end of cook line. Employee removed tongs. Corrected On-Site

Basic - Interior of ovens have accumulation of black substance/grease/food debris. Both ovens on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind bar has no hand washing sign. Repeat Violation