| Violation
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Observation
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage room.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-12-4
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Basic - Floors not constructed to be easily cleanable.
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36-11-4
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Basic - Floors not maintained smooth and durable.
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Lexon containers
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair. Under grill drawer cooler.
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36-24-4
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Basic - Hole in wall.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 85°
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29-11-4
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Basic - Leaking pipe at plumbing fixture. Under bar 3CS
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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29-23-4
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Basic - Water leaking from faucet/faucet handle.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name.
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35A-03-4
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Basic - High Priority - Dead roaches on premises. Observed 1 dead roach in dry storage. **Corrected On-Site**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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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. Placing fries on plate bare handed.
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35A-08-4
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High Priority - Live flies in kitchen.
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35A-02-4
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High Priority - Live, small flying insects in food preparation area.
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Part cooked ribs 52°
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach under dish machine. **Corrected On-Site**
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35A-07-4
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High Priority - Small flying insects in bar area.
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only.
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only.
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