| 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. At bar, above ice bin.
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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 on top shelf of cooks line.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.
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35A-03-4
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Basic - Dead roaches on premises. 3 dead roaches under dish machine. 1 large dead roach under reach in cooler. 1 dead roach on wall/stuck in wall joint. 2 dead roaches under cooler between dish area and cook's line.
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08B-38-4
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Basic - Food stored on floor. Buckets of breading on floor.
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36-24-5
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Basic - Hole in or other damage to wall. Holes Throughout kitchen.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Along fan in freezer next to dish room.
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38-01-4
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Basic - Light shield damaged/in disrepair. In dish room.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Plastic cup with lid in cooler on front line. Beverage above and next to customer food.
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. At bar.
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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. Butter is squeeze bottle.
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 73°f cooked around 9:00am per manager.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. One 3lb can of olives. One 6 lb of marinara sauce.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled bacon with bare hands and placed on sandwich.
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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 tomatoes 47°f, shredded cheese 51°f, cut lettuce 52°f, butter 48°f. Traulsen cooler: raw fish 44°-47°f, raw fish 45°f, crab cakes 48°f. Employee started putting items on ice.
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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 crawling across floor in kitchen in front of hand sink. 1 live roach on wall next to hand sink. 1 live roach on wall under dish machine. 3 live roaches under stand up cooler ( cooler located in between dish area and cook's line). Approximately 70 roaches in wooden cabinet holding soda boxes in server station. 6 live roaches in soap dispensers mounted to walls in dish area.
Operator has called pest control. **Corrective Action Taken**
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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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 73°f cooked around 9:00am per manager.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bucket of detergent on top of bread bucket on cook's line.
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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. **Repeat Violation**
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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. Rags in sink at bar.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice covered to cool.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow liquid.
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