| Violation
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Observation
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32-04-1
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Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Unisex restroom.
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32-10-1
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Critical - Covered waste receptacle not provided in women's bathroom.
Unisex restroom.
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08A-20-1
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Critical - Displayed food not properly protected from contamination.
Baked bread on racks in dining area, multiple baked goods on top of display coolers at front counter.
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08A-15-1
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Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
Pan of pastries stored on trash can. Corrected On Site.
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14-41-1
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Food-contact surface not smooth and easily cleanable.
Trash bags being used to cover bread in reach in cooler in rear prep area.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory.
Next to tall reach in coolers in rear prep area.
Repeat Violation.
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10-01-1
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In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Bulk salt under prep table in back prep area.
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53A-20-2
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Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
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51-13-1
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No Heimlich maneuver sign posted.
Repeat Violation.
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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.
Chlorine, triple sink.
Repeat Violation.
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51-18-1
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No copy of latest inspection report.
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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.
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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.
Repeat Violation.
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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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32-08-1
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Critical - No waste receptacle provided at handwash lavatory with disposable towels.
Multiple in prep area.
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14-50-1
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Observed a nonfood-grade basting brush used in food.
In syrup next to large oven.
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Cook touching washed fruit. Corrected On Site. Discussed proper procedure with manager.
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24-09-1
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Observed clean equipment stored on floor.
Pans near triple sink.
Repeat Violation.
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08B-05-1
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Critical - Observed employee drink stored with restaurant food.
Multiple. In tall reach in cooler in rear prep area.
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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.
Under blade holster.
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16-13-1
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Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Cook washed pans, rinsed, and did not sanitize; then placed them on floor to dry.
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08A-28-1
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Critical - Observed food stored on floor.
Bag of sugar next to prep table in prep area, buckets of icing, bags of powdered sugar.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing.
As dump sink, strainer with food debris in bottom, behind front counter. Rinsing rag at sink next to reach in coolers, storing pan in sink next to triple sink.
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02-07-1
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Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Milk in reach in cooler at entrance to kitchen.
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25-06-1
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Observed single-service articles stored without protection from contamination.
Containers on storage shelves behind front counter.
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25-04-1
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Observed single-service items stored on floor.
Box of cups at entrance to kithen.
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45-31-2
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Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Establishment fries multiple items in mini-fryer near exit door in rear of kitchen next to tall stand mixer.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.
Bulk bags of powdered sugar next to large oven in rear prep area.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
Meat and cheese pastries 109 degrees F in hotbox behind front counter. Corrected On Site. Turned up thermostat.
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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.
Cooked pork in reach in cooler next to microwave behind front counter.
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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.
Spray bottle with sugar water, reach in cooler at entrance to kitchen.
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