Marks Us Prime Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured. (Tanks in secondary kitchen not secured)

Basic - Coffee filters not stored in a protected manner to prevent contamination. (Coffee filters not covered in container on kitchen shelf - the manager covered the container) **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation**

Basic - Ice buildup in walk-in freezer. (Under shelves) **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on fixture in secondary kitchen)

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. (Hand wash sink in secondary kitchen is not draining)

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (The bin in the secondary kitchen)

Intermediate - Accumulation of encrusted food debris on/around mixer head. (The small mixer next to the slicer)

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (The reach-in cooler fan covers are soiled in the glass door cooler)

Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans on storage shelf stacked wet - manager separated the pans to air-dry) **Repeat Violation**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation**

Basic - Floor drains/drain covers heavily soiled. (Drain cover next to ice bin in the sliced area)

Basic - Grease accumulated on kitchen floor and/or under cooking equipment.

Basic - Ice buildup in walk-in freezer. (On floor under shelves) **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. (Missing at hand wash sink in the secondary kitchen) **Repeat Violation**

Basic - Observed standing water in bottom of reach-in cooler. (In bottom of cook line unit)

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. (Sanitizer buckets on the cook line - manager place the buckets on a lower shelf) **Corrected On-Site**

Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (On shelf above the cold table on the cook line. On shelf in server drinks station - manager discarded) **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet on the storage shelf) **Repeat Violation**

Basic - Fan cover in walk-in freezer has accumulation of dust or debris. **Repeat Violation**

Basic - Ice buildup in walk-in freezer. (Running down the wall in the right corner under the drain line. On the floor under the shelves)

Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Missing in the 2-door glass unit in the kitchen - manager replaced with a new thermometer) **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. (Door tracks on the 2-door glass unit in the kitchen is soiled)

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Upper interior panel and edge of drop chute soiled)

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Ice bucket sitting in hand wash sink - employee removed the bucket) **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Fan covers in the 2-door glass unit in the kitchen soiled) **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. (In kitchen areas)

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. (In dish area) **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)

Basic - Fan cover in walk-in freezer has accumulation of dust or debris.

Basic - Hood filter missing from automatic fire suppression/exhaust system. (Over char-grill on cook line) **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. (Missing at sink near slicer in kitchen)

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw beef kabobs over RTE asparagus in cook line unit) **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Fan covers in glass door unit soiled)

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle with blue chemical not labeled)

Basic - Carbon dioxide/helium tanks not adequately secured. In second kitchen empties. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates near dish area.

Basic - Food storage container/container lid cracked or broken. Two large clear lids storing butter plates.

Basic - Stored food not covered in walk-in freezer. Chicken tenders in open box. Closed. **Corrected On-Site**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. In second kitchen.

Intermediate - Soda gun soiled. At bar. **Repeat Violation**

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit Prime room. Clothing rack.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple.

Basic - Food storage container/container lid cracked or broken.

Basic - Interior of microwave soiled with encrusted food debris. At server station.

Basic - Nonfood-contact equipment in poor repair. Door handle to glass case.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Separate kitchen.

Intermediate - No soap provided at handwash sink. Separate kitchen.

Intermediate - Soda gun soiled. **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. In dish storage area. Tomato pan at salad make table. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper compartment. **Warning**

Intermediate - Soda gun soiled. In kitchen. Bar. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in storage in dish area. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Starbucks. Trashed. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping basil. **Warning**

Basic - Food storage container/container lid cracked or broken. In dish storage area. Tomato pan at salad make table. **Warning**

Basic - Old Labels on clean dishes. Clear containers on dish storage shelf. **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar. Labeled. **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Basil in prep area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler Crab meat 47°. Fish 49°. In far reach-in cooler Squid 55°. Scallops 51°. **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Glass cleaner. Moved. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb. Mop sink both single and split valve. **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper compartment. **Warning**

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. Half and half at bar. Dated. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Soda gun soiled. In kitchen. Bar. **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Snail butter dated 3/8

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Onions, pasta, mushrooms

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

Basic - Stored food not covered in walk-in cooler. **Repeat Violation**

Basic - Equipment in poor repair. Interior lid of cookline reachin coming apart and has tape on it.

Basic - Reach-in cooler gasket torn/in disrepair and ha tape on it. Cookline

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No hot running water at three-compartment sink, left side.

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - No soap provided at handwash sink. Dish area

Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline

High Priority - Toxic substance/chemical improperly stored. On ice machine **Corrected On-Site**

Critical - Observed uncovered food in holding unit/dry storage area many items in walk in.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Equipment or utensils not designed or constructed in a durable manner using a cup without a handle as scoop for pepper

Critical - Observed interior of microwave soiled. **Repeat Violation**

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda dispensing nozzles at bar.

Observed single-service articles stored without protection from contamination cups back room.

Observed leaking pipe at plumbing fixture at water spout.

Critical - Observed live flies in kitchen.

Observed ceiling soiled with accumulated grease and dust in main kitchen.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sour cream,creamer.

Critical - Working containers of food removed from original container not identified by common name flour,salt.

Critical - No conspicuously located thermometer in holding unit glass cooler. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs on stove handle.

Observed reach-in cooler gasket torn/in disrepair held togetherwith tape.

Critical - Observed accumulation of debris in warewashing machine and associated equipment inside and out.

Observed old labels stuck to food containers after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength do not use till able to sanitize at 50 to 100 ppms.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime on soda dispensing nozzles both at bar.

Critical - No handwashing sign provided at a handsink used by food employees in back kitchen.

Critical - Handwashing cleanser lacking at handwashing lavatory back kitchen.

Critical - Observed live flies in kitchen.

Observed food debris accumulated on kitchen floor behiind kitchen.

Observed wall soiled with accumulated dust by coffee machine.

Observed attached equipment soiled with accumulated dust fan guard in walkin.

Observed personal care item stored with food back pack on food shelf.

Critical - Observed unlabeled spray bottle at mop sink bleach water.

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

Critical - Observed food being cooled by nonapproved method.Lid on potatoe new potatoes.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner using cup wit out a handle. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed handwash sink used for purposes other than handwashing at bar.

Critical - Hand wash sink lacking proper hand drying provisions kitchen sink, also missing handwash sign.

Observed attached equipment soiled with accumulated dust fan guards/ceiling in wain.

Critical - Observed unlabeled spray bottle all purpose.

Critical - Portable fire extinguisher not fully charged class k. For reporting purposes only.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit blue cheese 60,mozzerella 52 in salad reachin. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures salad reachin holding at 52-60.

Critical - Observed uncovered food in holding unit/dry storage area rack in cooler. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Do not use till able to maintain 50 to 100 ppm of sanitizer. Corrected On Site.

Critical - Observed soil buildup inside ice bin.Corrected On Site.

Observed single-service items stored on floor foam cups.

Critical - Vacuum breaker mising at hose bibb at mopsink.

Critical - Covered waste receptacle not provided in women's bathroom back one .

Critical - Observed toxic item stored by utensils bottle by cutting board.Corrected On Site.

Critical - Portable fire extinguisher tag out-of-date class k back kitchen. For reporting purposes only.

Critical - Employees have not received training related to their assigned duties dish operator.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed buildup of a mold-like substance in the interior of ice machine.

Critical - Observed buildup of a black substance in soda dispensing nozzle.

Observed build-up of dust or dirt on fan in dishmachine area.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at several handsinks used by food employees.

Critical - Observed hand lotion improperly stored on top of dishmachine. Corrected On Site.

Critical - Observed unlabeled sanitize solution towel buckets.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Hand wash sink lacking proper hand drying provisions. AT BAR

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS ON OVEN HANDLE Corrected On Site.

Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. PANKO Corrected On Site.

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. HASP LOCK ON WIC DOORRepeat Violation.

Observed soda gun holster with accumulated slime/debris. Repeat Violation. AT BAR

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MASHED POTATOES IN WIC

Critical - Working containers of food removed from original container not identified by common name. BULK SUGAR, FLOUR Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS ON OVEN HANDLE

Critical - No handwashing sign provided at a handsink used by food employees. MENS RESTROOM

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed build-up of grease on nonfood-contact surface. INSIDE FRYER CABINET

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDSCorrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHED NOSE THEN CONTINUED FOOD PREP Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. HASP LOCK USED ON WIC DOOR

Observed old food stuck to clean dishware/utensils.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HALF AND HALF AT BAR Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.HALF AND HALF AT BAR

Observed residue build-up on nonfood-contact surface. STOVETOP

Observed ripped/worn tin foil used as shelf cover. ABOVE GRILL

Observed soda gun holster with accumulated slime/debris. AT BAR

Critical - Observed soiled reach-in cooler gaskets. PREP COOLER

Critical - Observed unlabeled spray bottles.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MASHED POTATOES. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.