| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.at bar severely soiled
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy food /debris build up on seats of booths in dining area
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.sides of fryer and grill **Repeat Violation**
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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. Through out
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35A-03-4
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Basic - Dead roaches on premises.1 under 3 comp sink
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. On cook
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Squeeze bottles
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Dining area , bar area, walk in
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.cookline
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36-11-4
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Basic - Floors not maintained smooth and durable. In walk in
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Handle and front
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36-24-5
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Basic - Hole in or other damage to wall.by mop sink behind upright cooler
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.interior top
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Beverage station
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.on cookline
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.in bar by dump sink
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.heavy build up around cooking equipment and shelves through out
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cookline
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries over luncheon meats
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14-12-4
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Basic - Utensils in poor condition.spatula discarded **Corrected On-Site**
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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.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.on cookline, beverage area
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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. **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar 0 ppm replaced chemical jug still did not fix
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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. Cook left line to get product upon returning put on gloves without washing hands
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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 cutting limes at bar with bare hands - discussed with manager no bare hand contact with ready to eat foods - employee washed hands and put gloves on **Corrective Action Taken**
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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.2 in dish area
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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.cinnamon butter blend 74° dropped to 40°, garlic butter 75° dropped to 58°moved to freezer soup 49 moved to freezer 41°
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Undercooked bacon 100° on cookline
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 where wall meets ceiling over spice shelf,
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35A-07-4
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High Priority - Small flying insects in bar area.4 **Repeat Violation**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.bucket on cook line by sandwich buns **Corrected On-Site**
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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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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.on shelf over prep table
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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 in walk in cooler **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. At beverage station in kitchen
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.had strainer in it at the bar
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and beverage station
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31B-03-4
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Intermediate - No soap provided at handwash sink.in bar at cook line and beverage station **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. In bar
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22-18-4
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Intermediate - Soil residue in food storage containers.sugar, panco
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35A-15-4
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Intermediate - Wild bird present inside establishment. Sparrow flying in dining room
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