| Violation
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Observation
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36-22-4
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Basic - Observed under cans storage rack Floor area(s) covered with standing water.
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable at dry storage area.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Throughout the establishment, the reach-in cooler in disrepair at left side of kitchen entrance, reach-in freezers next reach in freezer are not working properly, reach in drawers under the grill and griddle, and hot box under the steam table are not working.
Also Observed reach-in cooler under the soda machine, the soda machine across from the cooking line in disrepair.
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14-11-5
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Basic - Equipment in poor repair. Observed three equipment deficiencies: the reach-in cooler under the soda machine, the soda machine across from the cooking line, and the reach-in cooler next to the kitchen exit door leading to the lobby are all in disrepair. Observed shelves with rust at dry storage rack inside dry storage area and clean equipment next to walk in cooler.
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36-63-4
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Basic - Exhaust/ventilation hood system not working properly in cooking line.
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08B-38-4
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Basic - Food stored on floor. Observed ice bags stored on the floor inside walk in freezer .
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36-24-5
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Basic - Hole in or other damage to wall. Observed on top of both walk in cooler in main kitchen.
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14-75-7
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Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed The steam table is damaged and not functioning. Additionally, the hot box next to the oven and the one under the steam table are not working.
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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 gaskets soiled and door frame at walk in cooler door.
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51-11-4
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Basic - Observed Carbon dioxide/helium tanks not adequately secured at bar area. Person in charge secured at time of inspection the ones in bar area. Observed Carbon dioxide/helium tanks not adequately secured inside walk in cooler.
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36-34-5
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Basic - Observed Ceiling vents soiled with accumulated dust, or mold-like substance at kitchen area.
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36-17-5
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Basic - Observed Floor in disrepair at walk in cooler entrance.
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36-73-4
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Basic - Observed Floor soiled/has accumulation of debris next to mop sink. Observed Floors throughout the entire kitchen area are soiled. Including areas of accumulation include grease buildup behind all kitchen equipment, debris beneath the soda refill area, and soil accumulation along the floor-to-wall junctions between the walk-in cooler and walk-in freezer.
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21-04-4
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Basic - Observed In-use wet wiping cloth/towel used under cutting board.
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22-08-4
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Basic - Observed Interior of oven/microwave has accumulation grease.
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22-16-4
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Basic - Observed Reach-in cooler interior/shelves have accumulation of soil residues throughout entire establishment.
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14-71-4
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Basic - Observed duct tape being used to repair the flooring at the main kitchen entrance.
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14-33-4
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Basic - Observed shelves heavily rust located next to slicing machine inside kitchen area.-
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36-60-5
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Basic - Screen in door torn/in poor repair. Observed door frame and adjacent wall are damaged located at kitchen exit door going to lobby area.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in freezer located near cooking line.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled next to kitchen area and dishwasher area.
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35A-02-8
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High Priority - Live, small flying insects found. Observed 5 /6 flies flying in the air at bar area. Food and beverage manager asked staff to clean all bar area at time of inspection. **Corrected On-Site**
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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. Observed raw conch breaded steak on top of tequeños ready to eat at reach in freezer located near located next to cooking line.
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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. Observed conch breaded steak (52F - Cold Holding); chicken tenders (54F - Cold Holding). As per sous chef was placed an hour ago. Person removed and placed in walk in freezer.
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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 no paper at handwashing sink located at bar area. Person in charge added paper at time of inspection. **Corrected On-Site**
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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 several containers with food preparation and not labeled. As per chef that is the preparation for the day. Chef add staff to add labels. **Corrective Action Taken**
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47-03-4
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Observed electrical wiring in disrepair throughout establishment in kitchen area.For reporting purposes only.
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