Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid/straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Back bar, kitchen. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Fryer oil. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at prep station. Water dumped, spoon stored on clean dry surface. Knife and tongs at front bar. Water dumped. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Garage door at entrance, no air curtain. Flies observed in front bar. **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pulled pork. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings cooked 6/10/2018, temped at 50 °F. Beer cheese made 9am temped at 2:40pm at 86 °F. **Repeat Violation** **Warning**
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22-41-4
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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. 0 ppm front bar dish machine. **Repeat Violation** **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Ready to eat orange, limes and lemons on display at bar to be put in drinks. Fruits rehashed and moved to cooler. **Corrected On-Site** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Two separate employees entered the kitchen and put on clean gloves without properly washing hands. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 30 flies at front bar. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 55 °F, delivered this morning. Feta cheese 48 °F, raw shrimp 55 °F, cut tomato 50 °F, ham 51 °F- prep coolers in kitchen. Items in office walk in cooler relocated to back walk in cooler. Repair man arrived during inspection. **Corrective Action Taken** **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomatoes sliced at 10:00am temped at 2:20pm at 56 °F. Tomatoes spread on sheet pans and moved to freezer to rapidly cool to 41 °F or less. **Corrective Action Taken** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushrooms 104 °F, **Repeat Violation** **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm, corrected to 200pm. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat pretzels. Items rearranged to prevent cross contamination. **Corrected On-Site** **Warning**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shell egg. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings cooked 6/10/2018, temped at 50 °F. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored on top of fryer oil. Butane fuel stored over avocados. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, cream. **Repeat Violation** **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Back hand sink. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken wings in foot deep containers. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beer cheese. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce, chicken wings. **Repeat Violation** **Warning**
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22-01-4
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Intermediate - Soda gun soiled. Back bar. **Warning**
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