| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-32-4
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Basic - Ceiling in disrepair. Above hood system/cook's line
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored in dirty bus tub.
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21-32-4
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Basic - Cloth used as a food-contact surface. Noodles **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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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**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door.
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cook's line .
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08B-12-4
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Basic - Food stored in holding unit not covered. Beef meatballs/Reach in freezer
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08B-38-4
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Basic - Food stored on floor. Beef stock. **Corrected On-Site**
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-08-4
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Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site**
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Bar.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook's line/reach in cooler .
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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. Flies in kitchen.
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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. Both single door reach in cooler/cook's line
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08B-60-4
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Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Sliced beef.
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36-25-4
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Basic - Wall in disrepair. Behind Reach in freezer, cook's line
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs, beef tendons. **Corrected On-Site**
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03A-12-4
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High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 67 ° F, corrective action taken, placed shredded lettuce into an ice bath.
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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-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 69 ° F, corrective action taken, placed in ice bath.
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01B-19-4
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High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Spring rolls.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over frozen peas/carrots cook's line
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08A-03-4
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High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef.
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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. Shelled eggs.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk Food storage containers.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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.
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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.
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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. Sauces, beef, pork.
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