| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Municiple lines soiled over cooks line.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.area around cooks station. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Wait station.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles need cleaned and or replaced.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives. **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
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28-04-5
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Basic - Employee dumping mop water or other wastewater in the floor drain .
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Chef cell phone on slicer. **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. Door is Aldo not being fully closed when shut.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. All thru walking and kitchen areas.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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36-17-4
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Basic - Floor tiles missing.walk in freezer,
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
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36-11-4
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Basic - Floors not maintained smooth and durable. Walk in floors
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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08B-38-4
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Basic - Food stored on floor. Bag in box product on dry stock room of bar. **Corrected On-Site**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Equipment in disrepair outside.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Correct hand wash sink only sign need at bar.
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided. Spoke with plan review, location has changed ownership 2 times since 2004 without plans being reviewed. No plans could be sent to establish were a mop sink had previously been installed.
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. All thru the kitchen
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Front of house wait station.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Large amounts of discarded items in back of location.
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36-69-4
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Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Under counter area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill at cooks line
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under counter in wait station behind soda machine.
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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.large bulk containers not marked in kitchen.. **Repeat Violation**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Stop employees from coming back to cut raw chicken by only changing gloves and not washing hands first. **Corrected On-Site** **Repeat Violation**
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22-54-4
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Basic - High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Large pot on kitchen were left not inverted after washing, rinse and sani for previous wash, chef had dishwasher rinse them after finding standing water in the bottoms.
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
10 gallons enchilada sauce prepared on 3-13-17, inspections don 3-14-17 at 1145am
container 1 temp 46-47° from over night
Container 2 temped 54-62° from overnight
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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.
10 gallons enchilada sauce prepared on 3-13-17, inspections don 3-14-17 at 1145am
container 1 temp 46-47° from over night
Container 2 temped 54-62° from overnight
**Repeat Violation**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
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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. 3 different opened gallons of milk in walk in **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by folding table in kitchen by cooks line. **Repeat Violation**
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22-62-4
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Intermediate - Ice chute soiled/build up of mold-like substance/slime. Wait station area.
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22-61-4
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Intermediate - Meat grinder/saw soiled with old food debris.
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31A-01-4
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Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Corrected On-Site**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
10 gallons enchilada sauce prepared on 3-13-17, inspections don 3-14-17 at 1145am
container 1 temp 46-47° from over night
Container 2 temped 54-62° from overnight
Product on 5 gallon containers.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
10 gallons enchilada sauce prepared on 3-13-17, inspections don 3-14-17 at 1145am
container 1 temp 46-47° from over night
Container 2 temped 54-62° from overnight product in 5 gallon containers covered,
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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.cooked chicken in Walkin **Corrected On-Site**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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22-01-4
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Intermediate - Soda gun soiled. In bar
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