| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave soiled exterior.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above plates on dish rack in kitchen entrance.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen door with gap. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed where tiles are broken in kitchen area.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Observed outside of walk in freezer. Observed in kitchen area broken tiles.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest and walk in freezers. **Repeat Violation**
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink unable to view; items stored inside sink.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink in kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in kitchen area.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers in kitchen.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Observed in all reach in coolers in kitchen and cook line. **Repeat Violation**
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33-34-4
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Basic - Storage area not maintained clean and organized. Observed kitchen needing to be organized. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered. Observed in chest freezer French fries with no cover.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed unused equipment stored inside kitchen area.
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef taste food and not change gloves or wash after preparing. Inspector coached employee on handwashing techniques. **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board used for raw fish, not cleaned before prepping other food items. Inspector coached operator on proper cleaning techniques to avoid cross contamination. **Corrective Action Taken**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above cooked sauces.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef in kitchen unable to calibrate thermometer to 32F. Inspector went over process with operator.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector printed on site. **Corrected On-Site**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef in kitchen unable to calibrate thermometer to 32F. Inspector went over process with operator. **Corrective Action Taken**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in kitchen where dry food is kept.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in hand sink in kitchen. Observed sanitizer bucket in handsink at bar area.
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche on menu served raw with no indication for consumer advisory.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink in kitchen.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training for agreement filled by chef in kitchen. Inspector printed form and had chef and operator sign.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dish racks. Observed under prep table where clean pots are held.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces stored in freezer with no date mark. Observed desserts in reach in cooler in dinning area no date mark.
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