| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Shelving along cookline center line. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on storage shelf by 3 bay. **Warning**
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36-41-4
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Basic - Fan cover in walk-in beer cooler has accumulation of dust or debris. **Warning**
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36-31-4
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Basic - Hole in ceiling behind cookline , spice room, and main kitchen where pipes are running thru. Also in dish machine room. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer at the door. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. On containers stored stacked on storage shelf next to 3 bay. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
Items in air handler room. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Dispenser of styrofoam cups at the bar. **Warning**
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36-10-4
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Basic - Soiled floor under cookline hand sink. A glueboard is covered in dust.
Soda residue on the floor at the soda boxes by the bar. **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Soda box room at the bar. **Warning**
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36-65-4
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Basic - Ventilation inadequate as evidenced by excessive mold like buildup in the dish machine room. Also, peeling paint from the ceiling in the dish machine room. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle under hand sink at server station. **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed food handler wash hands in hamd sink, turn off faucet with bare hand then go to 3 bay room to get paper towel to dry hands. **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.
Approximately 6 over the ice at the bar. **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.
47°F sauerkraut, 52°F ham slices, 52°F cooked pasta dated 3/21, 50°F liquid eggs, 48°F cream, **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 13 dried droppings observed by the fan area of the lowboy drawers below the grill.
4 dried droppings in the electrical panel behind cookline hands sink. 7 dried droppings along the wall near the ice cream freezer and creamer cooler.
Maintenance arrived during the inspection to shop vac the droppings and the cooler vents.
1 semi soft dropping in corner under 3 bay sink area.
Approximately 30 dried droppings under dry storage/office shelving. Swept by manager.
One dried dropping observed on food can shelf. Cleaned up my manager.
2 semi soft and 4 dry along the wall by the chest freezer towards the office.
2 in corner on floor by walk in produce cooler-unable to reach to squeeze test.
3 dried on ansul box by walk in.
11 dried under handsink and adjacent glass rack in the dish machine room.
Approximately 40 in the corner below the dish machine counter. The equipment blocks access to squeeze test.
Approximately 30 dried under stacks of glass racks near the dish machine.
2 dried droppings on shelf next to game chips in buffet equipment storage room off the dish machine room.
Approximately 30 dried on carpet of equipment storage room.
Approximately 15 dried on air handler room where open and sealed packages of paper napkins, lids, take out containers are stored. Staff educated that they needed better storage.
Inaccessible droppings between bar coolers:equipment. Approximately 5 observed. Approximately 5 observed on shelf and floor by soda boxes at the bar walk in area.
**Corrective Action Taken** **Warning**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present. Small collection of paper pieces under the glass racks with the droppings. **Warning**
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35A-18-4
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High Priority - Rodent rub marks present along pipes/hole in ceiling.
**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.
47°F sauerkraut, 52°F ham slices, 52°F cooked pasta dated 3/21, 50°F liquid eggs, 48°F cream, **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
500 ppm quat wiping cloth bucket **Warning**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
500 ppm quat wiping cloth bucket **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. Kitchen. Dispenser is in adjacent room. Improper hand washing observed. **Warning**
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