| Violation
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Observation
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51-11-1
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Carbon dioxide/helium tanks not adequately secured. in bar area
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51-11-1
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Carbon dioxide/helium tanks not adequately secured. in kitchen area
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true cooler in front of house area
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. under line cooler draws
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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. several missing filters
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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. quatenary test strips
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50-06-1
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Critical - License expired within 30 days after expiration date.
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53A-09-1
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Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. five employees working
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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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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface. on old grill on shelf on cooks line near mixer
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelfs over cooks hot line
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23-03-1
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Observed build-up of grease on nonfood-contact surface. and old food build up on broiler racks in broiler
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24-06-1
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Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. stored in soiled containers on shelfs near kitchen back door
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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. old food build up
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36-13-1
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Observed grease accumulated under cooking equipment. on cooks line
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10-07-1
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Observed in-use utensil stored in standing water with sanitizing solution on cooks line
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream rice pudding bread pudding cottage cheese butter stored in true cooler front of house area 56/59 degrees stop sale issued
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy pork poultry in under line draw coolers 47/50 degrees note items moved to working coolers
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melted butter on cooks line 88 degrees
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roux made with butter 72 degrees on cooks line
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lettuce in reach in cooler on cooks line
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23-05-1
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Observed residue build-up on nonfood-contact surface. old food build up on several cooler door handles
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25-04-1
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Observed single-service items stored on floor. in outside shed
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets. deli style cooler
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41A-02-1
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Critical - Observed toxic item stored by food. skin lotion on rack over deli style cooler
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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). bread pudding ruce pudding sour cream cottage cheese butter
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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). butter 88 dEgrees
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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). roux made with butter 72 degrees
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30-02-1
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Critical - Vacuum breaker mising at hose bibb. missing on hose bib near steam tables
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30-02-1
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Critical - Vacuum breaker mising at hose bibb. missing on several hose bibs at outside mop sink
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37-09-1
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Wall not smooth and easily cleanable. peeling paint near dishwasher
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled
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