| Violation
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Observation
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
. Operator immediately removed **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair.
Chest freezer lid torn on cook line
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
-under cooking equipment heavy grease
-Debris behind ice machine
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Boxed oil on floor
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knife in between prep coolers. Operator immediately removed **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven door. Operator immediately removed
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Under microwave
-Sides of flat top, fryers ,grill, coolers,
-Sauces holder on cook line
-Hood filters and covering of hood filters
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly.
Standing water behind chest freezer on cook line
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Operator thawing fish in container of water at room temperature
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in . Operator immediately removed **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
-Pipe leaking onto floor next to triple sink
- slow draining hand sink in kitchen
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Server put lemon on plate to be served without using gloves
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
OPERATOR IMMEDIATELY PAID AT TIME OF INSPECTION **Corrected On-Site**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests.
Observed 3 bees flying and landing on syrups at bar **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken over cut tomatoes and lettuce in walk in
-Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed.
**Corrected On-Site**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded **Corrective Action Taken** **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cut tomatoes and cut lettuce ; (48-62F - Cold Holding) less than 4hrs per operator in first prep cooler. Operator immediately removed to walk in cooler for temperature recovery
12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded **Corrective Action Taken** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery. **Corrective Action Taken** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink in kitchen had fish thawing inside. Operator immediately removed **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator test strips are damaged by water and not useful
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At sink in kitchen. Operator refilled **Corrected On-Site**
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