| 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. Rice at hot holding station **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind ice machine **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service cups stored on floor **Warning**
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36-36-4
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Basic - Ceiling tile missing. Throughout cooks line, dry storage, dish room **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots at three compartment sink **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Severs station **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Servers station **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone cooks line **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler next to walk in cooler not maintaining ambient air of 41°F, **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Dish room **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. Dry storage room: build up of food debris( coffee beans) **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. **Warning**
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10-24-4
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Basic - In-use knife/knives stored in crack between equipment and wall. By three compartment sink **Warning**
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16-39-4
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Basic - Inaccurate/damaged pressure gauge on dishmachine. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on line **Warning**
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51-18-4
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Basic - No copy of latest inspection report available. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Several hand-wash sinks **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
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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. Wall hole in dish room. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Standing gray water above two drains in front of three compartment sink and dishmachine **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. **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. Pork **Warning**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **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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14-06-4
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Basic - Wood food-contact surface not properly sealed. Dry storage shelf. **Warning**
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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. Several containers on line. **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Crotons in prep line **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Observed sever cutting limes with bare hands with no gloves. **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
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08A-06-4
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High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Steak next to rte **Warning**
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35A-02-4
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High Priority - Live, small flying insects in food preparation area. Dry storage around soda boxes **Warning**
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41-14-4
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High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **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.Raw shrimp 50°F, raw hamburger 49°F, raw fish 49°F, hot dog 51°F, reach in cooler next to walk in **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tamales 99°F, at service station, red beans 114°F, **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw shrimp 50°F, raw hamburger 49°F, raw fish 49°F, hot dog 51°F, **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm **Corrected On-Site** **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. Upstairs bqts hall **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep items in main kitchen **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked. Main kitchen **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rags at front bar area **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. All front bar hand wash sinks, hand wash sink at dish machine **Warning**
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22-62-4
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Intermediate - Ice chute soiled/build up of mold-like substance/slime. Upstairs ice machine **Warning**
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16-36-4
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Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
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31A-12-4
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Intermediate - No handwash sink for employees. At portable bar in banquet kitchen **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. **Corrected On-Site** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **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. Hamburger, fish, shrimp, etc. **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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