| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust. Fan covers in produce cooler is in need of cleaning. **Repeat Violation** **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents/ light fixtures soiled with accumulated dust. At dish machine area. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At room service area. **Repeat Violation** **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. In server side station stored on top of ice bin drain. **Warning**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Final rinse temperatures gauge is in poor repair. **Warning**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Inside room service reach in cooler. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. At dish machine area. **Warning**
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14-17-4
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Basic - Soup cooler shelves with rust that has pitted the surface. **Warning**
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08B-54-4
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Basic - Uncovered pickles stored in receiving dairy cooler. **Corrected On-Site** **Warning**
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08B-17-4
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Basic - Unwashed cilantro stored with ready-to-eat food. In receiving produce cooler. **Corrected On-Site** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At hand sink located in preparation area next to hot box. **Warning**
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14-06-4
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Basic - Wood bowl food-contact surface not properly sealed. The top inside of the bowls are chipped and not smooth and cleanable. **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. Cut leafy greens at 50°,cut tomatoes at 47°, butter at 44°, cut melons at 45° and milk at 47° in room service reach in cooler less then four hours. Recommended TPHC. **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. Cooked sausage at 118°-133° in hot holding unit less then four hours. Chef reheated sausage to 180° **Corrected On-Site** **Repeat Violation** **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw bacon stored next to ready to eat ham in receiving dairy cooler. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw ground beef stored on top of container of hard boiled eggs. In receiving dairy cooler. **Corrected On-Site** **Warning**
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12A-02-4
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High Priority - Server handled money/credit card and then prepared a beverage without washing hands. At server's side station. **Warning**
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22-57-4
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High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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35A-07-4
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High Priority - Three small flying insects in bakery area. **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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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and carts. At both hand sinks located in preparation area. **Repeat Violation** **Warning**
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01C-01-4
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Intermediate - No tag on/for original container of raw, in-shell mussels.Operator provided tag and discarded the mussel. **Corrected On-Site** **Warning**
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12A-01-4
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Intermediate - Servers applied hand antiseptic in place of washing hands as required. At server/dishwashing area. **Warning**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At water filter located in room service area. **Warning**
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