| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Observed 2 reach in coolers one in the waitress stand and one on the main cook line not maintaining temperature. Observed corn beef, pulled pork, ham, turkey, tomatoes, cheese, chicken breasts, hamburgers, steak tips, ranch, 1000 island dressing, honey mustard, sour cream and tartar sauce all at temperatures above 45°F]. Maintain cold potentially hazardous foods at or below 41°F Action Taken: All above listed foods were discarded.  |
| 4-501.12 / CUTTING SURFACES Core Item Observed cutting boards in kitchen with deep scoring and discoloration. Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 09-Jul-2019 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Observed 3 tongs out on the rack for use that were visibly soiled. Maintain food contact surfaces in a clean condition. Clean all used utensils every 4 hours. Action Taken: All tongs were removed and placed in the warewashing area. |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Repeat Observed multiple beer taps with slime mold growing inside them. Clean beer taps and lines more frequently to prevent slime mold build up. Correct By: 24-Jun-2019 |
| 6-501.111 (A-B), (D) / CONTROLLING PESTS Core Item Beer keg coolers contains unnecessary items which provide harborage conditions for insects and rodents. Excessive standing water and dripping water from coolers is found behind the bar. Remove all unnecessary items from this area to minimize harborage for all pests. Correct By: 08-Jul-2019 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Observed grease and debris building up on the equipment in the kitchen Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 24-Jun-2019 |
| Comments |
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| This facility was organized. Observed staff using proper hand washing, and glove use. |