| Violation
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Observation
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions.[in kitchen] Corrected On Site.got napkins
Repeat Violation.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times.[covered up waitstaff area]
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory.[waitstaff area]
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees.[in kitchen ]
Repeat Violation.
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37-11-1
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Observed attached equipment soiled with accumulated dust.[fan and ceiling in walkin cooler ]
Repeat Violation.
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface.[cob webs on food storage shelves above bullk bins]
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23-03-1
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Observed build-up of grease on nonfood-contact surface.[exterior oven[
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22-26-1
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Critical - Observed buildup of soiled material on racks in the reach-in cooler.[on cookline ]
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37-17-1
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Observed ceiling soiled with accumulated dust.[over serving plates above preperation area on cookline ]
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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.[in bins by handsink]
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
Repeat Violation.
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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.[when changing gloves on cookline ]
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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.[around mop/broom area]
Repeat Violation.
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08A-28-1
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Critical - Observed food stored on floor.[in outside walkin cooler ]
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[dust and grease interior oven]
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelves over toaster and pass through window]
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14-36-1
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Observed gaskets/seals on cold holding unit in poor repair.[reach in cooler on cookline ]
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36-13-1
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Observed grease accumulated under cooking equipment.
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22-19-1
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Critical - Observed interior of microwave soiled.
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22-19-1
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Critical - Observed interior of microwave soiled.[waitstaff area]
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[salad reach in cooler ]
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright delfield reach in cooler ]
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37-19-1
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Observed moldy ceiling tiles and/or air conditioning vent covers.[over salad reach in cooler ]
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15-31-1
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Observed nonfood-contact equipment in poor repair[pepsi machine in waitstaff area not working and soiled]
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15-31-1
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Observed nonfood-contact equipment in poor repair[upright glass door freezer fan not working,not attached properly]
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46-05-2
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Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.[in back room]
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40-04-1
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Observed personal care item stored with food.[behind bar]
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40-04-1
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Observed personal care item stored with food.[soiled radio on preperation table by 3 compartment sink ]
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets.[upright delfield]
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.[ice cream in front freezer]container of chocolate melted all over]
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.[in walkin cooler ]
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42-11-1
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Observed unnecessary items on the premise.[in office]
Repeat Violation.
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42-11-1
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Observed unnecessary items on the premise.[in old freezer]
Repeat Violation.
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36-10-1
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Observed worn, torn and/or soiled floors/carpeting.[in dining room]
Repeat Violation.
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29-08-1
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Plumbing system in disrepair.[clogged drain waitstaff hand sink ]
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[par-cooked bacon 75 degrees F] Corrected On Site.moved to cooker.
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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.[dipped bread in pooled eggs for french toast, than handled ready to eat bacon and toast without changing gloves] Corrected On Site.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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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.[flour under slicer unlabeled, uncovered]
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