Bohemian Bull

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items in wait station area above single service items. Manager relocated items. Observed employee personal items above and beside food items sold to public in walk in beer cooler. Manager relocated items. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knife stored in between food prep table on cook line on dirty surface. Manager moved and cleaned knife .

Basic - Open dumpster lid Multiple dumpster lids left open. Excessive trash and grease build up on ground.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing properly, 0ppm. Operator called for service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line touch face and clothing multiple times while wearing gloves, employee then left station, got a sanitizer bucket with sanitizer in it, reached into sanitizer pulled out towel, cleaned cutting board then reached into cooler and pulled out a bag of flour and bagged lettuce. Manager educated employee on hand washing procedure and employee changed gloves and washed hands. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. shrimp (45F - Cold Holding) in reach in cooler at end of cook line, manager nor staff could tell how long shrimp had been out of temperature, shrimp was placed in reach in cooler 03/02/26, no temperatures had been recorded, manager disposed of shrimp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at beginning of cook line. cheese (46F - Cold Holding); cheese (46F - Cold Holding); cheese (45F - Cold Holding); cut lettuce (46F - Cold Holding); manager stated food was in cooler for 1 hour, manager moved all items to walk in cooler, ambient cooler temperature 51F. In reach in Cooler at end of cook line, cut lettuce (45F - Cold Holding); manager stated items had been in cooler for 1 hour, manager placed all items in walk in cooler. shrimp (45F - Cold Holding) in reach in cooler at end of cook line, manager nor staff could tell how long shrimp had been out of temperature, shrimp was placed in reach in cooler 03/02/26, no temperatures had been recorded, manager disposed of shrimp. In walk in cooler Tzatziki Sauce (45F - Cold Holding); milk (45F - Cold Holding), heavy cream (45F- Cold Holding), walk in cooler ambient temperatures 43F, Manager opened freezer door to cool down walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on food prep table in kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager did not have proper chemical testing strips was using sink and surface to test chlorine dish machine. Manager did not have chlorine test strips on site. Also, no quat strips for triple sink.

Intermediate - No soap provided at handwash sink. At end of bar area observed no soap at hand wash sink.