| Violation
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Observation
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51-11-1
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Carbon dioxide/helium tanks not adequately secured.
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37-01-1
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Ceiling tile missing.
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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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50-08-1
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Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
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15-17-1
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Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
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31-08-1
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Critical - Hand sink missing in food preparation room or area.
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory. no soap in throughout the restaurant.
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15-28-2
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Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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15-25-2
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Hood filters not equipped with a drip tray. For reporting purposes only.
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37-20-2
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Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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50-09-1
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Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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51-18-1
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No copy of latest inspection report.
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48-12-2
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Critical - No current boiler certification provided/available. For reporting purposes only.
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08B-01-1
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Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
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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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05-08-1
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Critical - No thermometer provided to measure temperature of food product.
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface.oven top.
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine.
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22-24-1
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Critical - Observed buildup of slime on soda dispensing nozzles.
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22-26-1
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Critical - Observed buildup of soiled material on racks in the reach-in cooler.
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37-15-1
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Observed ceiling soiled with accumulated food debris.
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12B-03-1
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Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
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13-03-1
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Observed employee with no hair restraint.
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22-22-1
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Critical - Observed encrusted material on can opener.
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22-23-1
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Critical - Observed encrusted, soiled material on slicer.
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36-15-1
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Observed food debris accumulated on kitchen floor.
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08A-28-1
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Critical - Observed food stored on floor.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food prep area.
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47-04-2
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Critical - Observed frayed/spliced electrical wires. For reporting purposes only. meet cutting area.
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23-07-1
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Observed gaskets with slimy/mold-like build-up. walkin cooler.
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36-13-1
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Observed grease accumulated under cooking equipment.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing.
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37-02-1
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Observed hole in wall.
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08A-22-1
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Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fish next to cooked pasta in walkin cooler.
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10-07-1
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Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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10-03-1
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Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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45-07-2
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Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 70 degrees
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. meet over lettuce.
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35A-05-1
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Critical - Observed roach activity as evidenced by 60 plus live roaches found in kitchen.
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35A-07-1
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Critical - Observed small flying insects in bar area.
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22-18-1
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Critical - Observed soil residue in drip well.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets.
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42-11-1
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Observed unnecessary items on the premise. BROKEN PRINTER BY MEAT CUTTING AREA
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37-03-1
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Observed wall in disrepair.
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35B-04-1
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Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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29-08-1
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Plumbing system in disrepair. 3cs
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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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01B-15-1
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Critical - Stop Sale issued due to adulteration of food product. STRAWBERRIES WITH FUNGUS.
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01B-16-1
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SUSHI RICE 70 BEEN OUT OF TEMP FOR MORE THEN 4 HOURS. STORED AT ROOM TEMP.
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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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