SHADES RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- tater tots 52F,cheese curds 52F, breaded shrimp 54F, pico 54F, sliced tomato 54F, lettuce 56F, diced hike 56F (12:15-2:15).( ambient 51F ). Kitchen manager had employee pace all items in freezer to cool temperatures down. Manager put a call into a service technician. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting boards soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in prep kitchen. Sink blocked with filter pan and equipment. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Doors and walls on interior of walk in cooler/ freezer rusted. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar area at 3rd sink. Bartender placed batteries in paper towel dispenser. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen. Repeat Violation

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice paddles stored on floor near entry in walk-in freezer.

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

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Multiple ceiling tiles missing or moved in kitchen, above beer walk in cooler, above hand wash sink and ware washing area. Kitchen manager has stated tiles have been ordered and roof and ceiling repairs should take place with in 2 weeks. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar area at 3rd sink and in pizza make bar area. Manager printed and hung sign at sink. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on prep table and cook line. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in walk in cooler not sealed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area above pots and pans on dish shelf. Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Fly strip hanging over food prep table in prep kitchen. Chef removed strip. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. White sauce in walk in cooler marked 8/10/22 chef discarded immediately during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- shrimp 45F, chicken 46F, sausage 46F, halved tomatoes 47F ( 1.5 hours ). Chef had employee place items on ice. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep kitchen blocked with grease filter machine.

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

Intermediate - Non-pitting surface rust on food-contact equipment. On inside and outside door to walk in cooler.

Basic - 4 Carbon dioxide/helium tanks not adequately secured. Manager secured CO2 tanks with a chain. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior and exterior of ice machine heavily soiled.

Basic - Ceiling tile missing. 2 ceiling tiles missing in front of bar walk in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over water filtration system in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchens heavily soiled.

Basic - Cloth used as a food-contact surface in cold drawer under food pans. Chef had employee remove cloths. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored on food storage shelf in prep kitchen. Chef removed food. Corrected On-Site

Basic - Equipment in poor repair. Weather stripping at bottom of walk in cooler in disrepair as evidence of air leaking at bottom of door.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled hood vents.

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

Basic - Soiled dry wiping cloth in use at prep tables and dish shelf.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchens soiled.

Basic - Working containers of food removed from original container not identified by common name. Flour bins not labeled. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 5 second.

High Priority - Employee washed hands with no soap. Cook.

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. Mixer head.

Intermediate - Handwash sink used for purposes other than handwashing. Observed knives inside employee hand sink on the cook line. Observed employee using hand sink in the pizza area for dumping ice. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl inside the food on the cook line reach in cooler tatter. Repeat Violation

Basic - Clean utensils knife stored between equipment on cook line.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cup in the waitress station.

Basic - Ice scoop handle in contact with ice,both ice bin in bar area.

Basic - In-use tongs stored on equipment door handle between uses.cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled back kitchen area.