| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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32-07-4
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Basic - Bathroom facility not clean. Employee bathroom
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food equipment, food containers with flour and breading
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Knives behind three compartment sink
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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. Bottle water on cooler on Cookline **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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08B-37-4
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Basic - Food stored in a prohibited area. In bathroom **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. Oil, on cookline **Corrected On-Site**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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10-13-4
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Front counter **Corrected On-Site**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Foil pans **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelves next to oven
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cooked potatoes **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.nwalk in cooler
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.in bathroom
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket 0 ppm chlorine corrected to 100 ppm chlorine **Corrected On-Site**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Breaking, flour
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41-07-4
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High Priority - Container of medicine improperly stored. On shelf of Cookline **Corrected On-Site**
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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. Yuca 58, placed in freezer chilled to 40, mussels 44 chilled to 38F **Corrected On-Site**
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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. Soup 112, placed in the cooler **Corrective Action Taken**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked sausage **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over half n half in Cookline cooler **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef **Corrected On-Site**
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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. Milk in reach in cooler on Cookline **Corrected On-Site**
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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. Sani bucket, front counter **Corrected On-Site** **Repeat Violation**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
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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. Beef broth, macaroni salad, cooked meat **Corrected On-Site** **Repeat Violation**
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22-18-4
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Intermediate - Soil residue in food storage containers.
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