| Violation
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Observation
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24-05-1
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Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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21-10-1
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Clean wiping cloth not properly stored.
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14-31-1
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Equipment or utensils not designed or constructed in a durable manner.
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10-04-1
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In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
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17-09-1
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Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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53A-01-2
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Critical - Manager lacking proof of Food Manager Certification.
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05-09-1
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Critical - No conspicuously located thermometer in holding unit. all coolers
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51-18-1
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No copy of latest inspection report.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees. most sink
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53B-08-1
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Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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17-11-1
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Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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05-08-1
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Critical - No thermometer provided to measure temperature of food product.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. stove top
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
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35A-03-1
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Critical - Observed dead roaches on premises. next to dishroom 4 roaches.
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08B-03-1
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Critical - Observed employee reusing utensil to taste food.
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13-03-1
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Observed employee with no hair restraint.
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13-01-1
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Observed employee with soiled clothing.
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22-22-1
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Critical - Observed encrusted material on can opener.
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14-33-1
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Observed equipment in poor repair.walking doors
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36-15-1
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Observed food debris accumulated on kitchen floor. throughout
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08A-28-1
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Critical - Observed food stored on floor. WALKING
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23-07-1
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Observed gaskets with slimy/mold-like build-up. walking
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36-14-1
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Observed grease accumulated on kitchen floor. kitchen area
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36-13-1
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Observed grease accumulated under cooking equipment.
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34-09-1
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Observed grease on the ground and/or pad around grease receptacle.
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10-08-1
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Observed ice scoop with handle in contact with ice.
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10-05-1
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Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
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18-04-1
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Observed old labels stuck to food containers after cleaning.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH WALKING
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06-05-1
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Critical - Observed potentially hazardous food thawed in standing water. fish
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08A-27-1
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Critical - Observed raw animal food stored over cooked food.
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food.
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23-05-1
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Observed residue build-up on nonfood-contact surface. all kitchen equipment very dusty
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14-35-1
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Observed ripped/worn tin foil used as shelf cover.
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found 3 big roaches in dining room next to restrooms.
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found 10 big live roaches runing from bar area to kitchen area.
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found. oberved about 30 + shiny and moist dropping on floor behind coffee worktable.and about 25+ on floor behind stove in kitchen , and about 10+ in floor in bar area back dining room. fresh and moise
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35A-07-1
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Critical - Observed small flying insects in bar area. about 7 small flys in kitchen area live.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets.all coolers
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22-16-1
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Critical - Observed soiled reach-in cooler shelves.all coolers
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. WALKING
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15-32-1
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Observed walk-in cooler gasket torn/in disrepair.
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37-04-1
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Observed wall soiled with accumulated black debris in dishwashing area.
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37-05-1
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Observed wall soiled with accumulated food debris. throughout the kitchen
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21-14-1
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Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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35B-05-1
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Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.backdoor
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22-15-1
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Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.all coolers
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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15-30-1
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Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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08B-09-1
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Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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19-06-1
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Wash solution not clean.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses.
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