| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in feta cheese **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.dough pans in walk in **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.no gun holster on soda gun dripping onto beverage ice **Warning**
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08B-38-4
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Basic - Food stored on floor.onions walk in, oil kitchen **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice.at bar **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.back door in dining room **Warning**
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21-05-4
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Basic - Soiled dry wiping cloth in use. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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29-17-4
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Basic - Waste line missing at soda gun holster. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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35A-03-4
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Basic - High Priority - Dead roaches on premises.1 large dead in bar area, 1 out back door **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.handling cheese, making sandwiches **Warning**
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12A-11-4
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High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pizza reach in cheese 48?, sausage 47?, sauce 48?, salad reach in cut greens 45?, cheese 46? **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza on counter **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.chicken over vegetables **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.bucket **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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04-01-4
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Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza and salad reach in coolers **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Shredded cheese, ricotta cheese, luncheon meats **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.only one in establishment **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all **Warning**
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53A-01-4
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Intermediate - Manager lacking proof of food manager certification. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-08-4
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Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
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53A-11-4
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Intermediate - No person in charge of establishment during operation. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.restroom **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.pizza on counter **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.restroom **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.onions, peppers **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.labeled quat is window cleaner **Warning**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only.door in dining room **Warning**
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