| Violation
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Observation
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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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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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates under soiled vents on cook line need to be inverted
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32-12-4
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Basic - Covered waste receptacle not provided in employee bathroom.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Jacket on can rack near dry storage goods in kitchen
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door handle is missing.
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36-71-4
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Basic - Floor drains covers heavily soiled. Throughout kitchen
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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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.
Handle in unlabeled white container in hallway leading to office
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. On cook line and in bar
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21-06-4
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Basic - Paper towel used as liner for bacon container on shelf next to walk in cooler
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. In wait station near soda machine
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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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.
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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. 2 white containers without labels on them near back office
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and clean utensils without washing hands.
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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. Employee went to cook line without washing his hands.
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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.
On reach in cooler on cook line in front of oven, these two items were in a double pan less than 4 hours per chef. Placed items in reach in cooler for temperature recovery.
quiche (46-48°F - Cold Holding); grilled chicken (46-48°F - Cold Holding) **Corrective Action Taken**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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/ half and half/ heavy cream/ whipped cream located in kitchen, wait station, and bar all need date markings
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22-05-4
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Intermediate - Cutting board(s) stained/soiled on cook line and bar
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cleaning measuring cups and utensils in handwash sink next to entrance
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27-16-4
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Intermediate - Hot water shut off at employee handwash sink next to entrance due to faucet leaking. Plumbing is repairing it at time of inspection. **Corrected On-Site**
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22-01-4
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Intermediate - Soda gun soiled in bar
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. In bar area near cash register is not labeled
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