| 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. Shelves in kitchen
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryer
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08B-44-4
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Basic - Case/container/bag of food ( oils) stored on floor in kitchen. Sauces in storage room
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08B-45-4
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Basic - Case/container/bag of food ( raw chicken) stored on floor in walk-in cooler **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line
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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. On prep table next to steam table **Corrected On-Site**
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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. Inside Refrigerator **Corrected On-Site**
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40-06-4
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Basic - Employee personal items ( cell phone , radio, charger) stored in or above a food preparation area. Above reach in cooler at cook line
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at bar
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along edges in kitchen
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Under prep sink
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Opposite triple sink **Corrected On-Site**
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33-16-4
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Basic - Open dumpster lid.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. Bar
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. containers of ice
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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. Bar
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Reach in cooler in dining area
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16-05-4
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Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Under triple sink **Corrected On-Site**
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01B-01-4
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High Priority - 1 Dented/rusted cans of cheddar cheese sauce present. See stop sale.
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef over desserts Cooler at bar
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41-02-4
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High Priority - Toxic substance/chemical ( cleaner) stored by or with food.( oils ) in storage room **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster in kitchen
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Bar
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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.chlorine
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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22-01-4
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Intermediate - Soda gun soiled. Bar
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