THE CAGE BAR & GRILL

Violations (8)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line downstairs, raw shell eggs stored over shredded cheese. Operator reorganized storing raw shell eggs to the lower shelf of flip top. **Corrected On-Site**

  High Priority

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. In flip top next to stove , bowl with no handle used to dispense cooked corn . Operator discarded during the inspection.

  Basic - Bowl or other container with no handle used to dispense food. In flip top next to stove , bowl with no handle used to dispense cooked corn . Operator discarded during the inspection. **Corrected On-Site**

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. On low boy cooler opposite cook line cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. On low boy cooler opposite cook line cutting board has cut marks and is no longer cleanable.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection. **Corrected On-Site**

  Basic

• 22-20-5Corrected on site

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

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed of ice machine outside back door of restaurant interior dirty. Operator cleaned during the inspection. **Corrected On-Site**

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.

  Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.

  Basic

• 23-03-4Corrected on site

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cook line soiled with food debris. Operator cleaned during the inspection.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cook line soiled with food debris. Operator cleaned during the inspection. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line downstairs, knives in standing water at 112F. Operator placed on stove top to 149F. **Corrected On-Site**

  Basic