SPORTS GRILL

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed establishment utilizing time as a public health control on chicken wings, no time mark. Operator able to prove chicken wings were cooked and placed on time 10 mins prior. Operator added time mark. **Corrected On-Site** **Repeat Violation**

High Priority

Standing water in floor drain/floor drain draining very slowly.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water inside floor drain under dish machine, draining very slowly. **Repeat Violation**

Basic

Approved Process Waiver/HACCP plan not maintained at the food establishment.

Intermediate - Approved Process Waiver/HACCP plan not maintained at the food establishment. Observed HACCP plan recently approved in June, no copy available.

Intermediate

Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment utilizing non continuous cooking of chicken wings, not documenting final cooking temperature. **Repeat Violation**

Intermediate

Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed establishment not maintaining records of receiving temperatures when receiving vacuum packaged items approved on current HACCP plan (raw chicken, cooked pork). Establishment has record keeping for continuous electronic monitoring devices kept inside walk in cooler and walk in freezer. **Warning**

Intermediate