| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **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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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. On tea brewer in kitchen area near salad prep cooler. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. In prep coolers on cook line. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full bottle of water with screw top on shelf above salad prep cooler in kitchen. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee drinking a beverage no lid or draw on cook line. **Repeat Violation** **Warning**
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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 two door glass sliding door cooler near front counter area. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Curtains for walk in cooler broken. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. In kitchen on cook line. **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. At front counter area. In bar area. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. On cook line in kitchen. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Ice in bin at bat stored not covered. **Repeat Violation** **Warning**
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08B-31-4
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Basic - Food stored in undrained ice. Bottles of beer and containers of food stored in standing water in ice bin at bar. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Keg cooler at bar. **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. In water heater room. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. At bar. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cookline. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of hot bid near walk in cooler soiled. **Warning**
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02D-03-4
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Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Three bottles of pepper sauce not labeled. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen. **Repeat Violation** **Warning**
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14-33-4
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Basic - Metal shelves in dish area rusted. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler on cook line. **Warning**
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Purse and coat on food storage rack n back prep kitchen. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Keg cooler at bar. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Boxes of yo go items on floor in exterior storage room. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks not in same direction in container at to go area. **Warning**
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36-72-4
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Basic - Walk-in cooler/walk in freezer floor soiled. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near hand sink next to salad prep cooler. **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator stated she mixed soap and chlorine together in the sanitizer bucket. The operator refilled with a soap and water solution. **Corrected On-Site** **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni and cheese 48°F, 45°F, 46°F cooked and placed in walk in cooler on 3/13/16 and 3/11/16. Cooked potatoes 50°F prepared 3/13/13 and placed in walk in cooler the same day. **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested. Tested two separate times. Had operator set up sanitizing bay for dishware. The operator called a service tech to fix the issue. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher handling dirty dish ware and then clean with no hand wash. Discussed proper hand washing with operator. **Corrective Action Taken** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10 flies found in box of yucca. Back kitchen area near dry storage room. **Repeat Violation** **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. Cooked pepper sauce 54°F on cook line. The operator stated they leave it on the cook line. I had her move it into the reach in cooler. We discussed why it is a time temperature controlled food. Cooked curried potatoes 54°F, shredded cheddar cheese 50°F, sliced American cheese in reach in prep cooler near rotisserie oven on cook line. The operator stated that items were removed from walk in cooler in the morning and placed directly into this cooler.
In walk in cooler butter pads 46°F, raw marinating chicken 45°F, packaged guacamole with sliced tomatoes 50°F, shredded lettuce 49°F. The operator opened the adjoining freezer door to quickly cool the walk in cooler.
**Corrective Action Taken** **Repeat Violation** **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 cabbage 121°F. The operator adjusted the temperature of the machine and reheated the cabbage. Cooked chicken 130°F, cooked pork 125°F in hot hold storage box near walk in cooler. The operator adjusted the temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in reach in upright freezer on cook line. **Warning**
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03G-11-4
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High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Raw salmon thawed in Rop packaging. The operator opened the packages. **Corrective Action Taken** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found under steam table in kitchen area/ cook line area. 4 live roaches under dish machine area. **Repeat Violation** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in bin at bar. 1 Dead fly in ice. See stop sale. **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. Macaroni and cheese and cooked potatoes did not properly cook cool. **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation** **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 sanitizer bucket in sink. Hand sink near rotisserie oven. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into hand sink near salad prep cooler in kitchen. **Warning**
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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. **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. At hand sink near salad prep cooler in kitchen. **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen. **Repeat Violation** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Macaroni and cheese in walk in cooler. **Repeat Violation** **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. The operator cooks and makes his own sauce with peppers, which he bottles and sells on location. There is no proof during the inspection that this sauce is non potentially hazardous and would be able to left at room temperature.
Corn starch and water 75°F left on cookline. The operator moved to the steam table. **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has hamburgers on menu which are sometimes served undercooked. **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. Bread pudding in front counter area. Prepared 3-11-16. **Warning**
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22-01-4
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Intermediate - Soda gun soiled. At bar area. **Repeat Violation** **Warning**
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