| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk food containers **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Separating from wall **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **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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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers. Bar by dish machine **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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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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. By salad reach in cooler **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Server station **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. On reach in cooler between lid **Corrected On-Site** **Warning**
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10-19-4
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Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Corrected On-Site** **Warning**
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29-11-4
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Basic - Leaking pipe at plumbing fixture. Handwash sink dish room **Warning**
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33-11-4
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Basic - Missing drain plug at dumpster. **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Dry storage shelves rusting **Warning**
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14-48-4
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Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Barewood shelf by coffee machine **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Single door cooler **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door salad prep **Warning**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket needs to be dumped **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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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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03A-13-4
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High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter put in ice bath reached 42°f **Corrected On-Site** **Warning**
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03A-14-4
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High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream, cheese reached 42°f THIS MUST BE CORRECTED BY: July 11, 2014 **Warning**
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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. Lettuce reached 43°f **Corrected On-Site** **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. On phone **Corrected On-Site** **Warning**
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35A-02-4
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High Priority - Live, small flying insects in food preparation area. Flies in drain by salad prep cooler **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. Cocktail sauce, blue cheese dressing, blue cheese dressing reached 43°f, tarter sauce, shredded eggs, hard boiled eggs THIS MUST BE CORRECTED BY: July 11, 2014 **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over hard boiled eggs walk in cooler **Corrected On-Site** **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken behind seafood **Corrected On-Site** **Warning**
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03A-19-4
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High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish, tuna THIS MUST BE CORRECTED BY: July 11, 2014 **Warning**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken put in ice bath reached 42°f, raw beef THIS MUST BE CORRECTED BY: July 11, 2014 **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 by bar dish machine, 3 under cookline, 4 under salad reach in cooler, 1 under freezer in dish room THIS MUST BE CORRECTED BY: July 12, 2014 **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Cleaner by coffee **Corrected On-Site** **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site** **Warning**
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14-77-4
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Intermediate - Reach-in cooler not 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. 2 door on right side of cook line, single door in server area **Warning**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies, newer employees have original certificates **Warning**
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