Baxter's Restaurant

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in two sticky traps on floor of dry storage. Employee discarded traps. **Corrected On-Site** **Repeat Violation**

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Wall under dish machine soiled with build up. Also, wall behind cook line soiled with build up. Also, floor under cook line soiled with food debris/build up. Also, ceiling vents above cook line soiled with dust build up. Also, floor in beer cooler soiled with build up. Also, floor in bar soiled. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near dish machine.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two reach in freezers in outdoor walk-in cooler rusted. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, fan covers in all walk-in coolers soiled with dust. Also, multiple gaskets stained/soiled with food debris or torn. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in dessert walk-in cooler soiled with dust/rusted.

High Priority - Raw animal food stored over or with unwashed produce. In outside walk-in cooler, raw shelled egg stored on top shelf above multiple unwashed produce items. Employee moved raw eggs to bottom shelf. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line, pan of raw beef patty stored on shelf above cooked chicken and cooked ribs. Employee moved raw beef to bottom shelf. Also, in reach in freezer and end of cook line, open bag of raw fish stored over commercially packaged corn. Employee moved raw fish to bottom of freezer. Also, in reach in freezer at end of cook line on door, raw ground beef stored above whole intacted beef. Employee switched items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cut tomatoes (54F - Cold Holding); cut lettuce (53F - Cold Holding). Employee stated food was put in cooler 45 minutes prior but cooler is in timer and not on yet. Employee put products in walk-in cooler to bring temperature down. **Corrective Action Taken**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of salad cooler flashing quickly between 38F, 42F, 51F and 48F. Ambient air of cooler is 42F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler on cook line, one full rack of ribs and tray of crab cakes prepared 2 days prior and not date marked. Employee added date mark to product. **Corrected On-Site**