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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 flying insect landing on cases of grenadine syrup at the entrance to the kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheesecake (61°F - Cold Holding) held less than four hours at reach in cooler under flip top unit on the cook line. Operator moved products to walk in cooler. Under the grill reach in cooler unit raw burger patties (52°F - Cold Holding) held less than four hours, Operator moved product to walk in cooler. American cheese (54°F - Cold Holding) held less than four hours at this unit. Operator moved product to walk in cooler. At walk in cooler on covered plastic containers ground beef(59°Cold holding) per operator held overnight in this unit. Operator discarded product.
High Priority - Rodent activity present as evidenced by rodent droppings found. Around 100+ droppings found on the floor at the dry storage room in the back area of the kitchen, separated by a door to kitchen. 2 droppings on top of rinse bucket in dish area. High Priority - Rodent burrow or rodent nesting materials present. Gnaw marks on box containing light bulbs and a box containing plastic seal bags.
High Priority - Rodent rub marks present along walls/ceilings between roof and wall in dry storage area.
High Priority - Small flying insects in bar area. Four flying insects landing on the counter, garbage can and hand washing sink at the bar. **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At walk in cooler ground beef(59°Cold holding) held overnight in this unit.