| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Bathroom in third room
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35A-03-4
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Basic - Dead roaches on premises. 9 dead roaches, 6 in kitchen above prep table,3 dead in store room 1 dead in storeroom next to bar. I dead next to door
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Door near coolers and side door near dining room.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Dish room cold water
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36-11-4
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Basic - Floors not maintained smooth and durable. Bar area
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08B-38-4
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Basic - Food stored on floor. Onions
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-24-5
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Basic - Hole in or other damage to wall. Dish room three holes
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-01-4
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Basic - Light shield damaged/in disrepair. Dish room
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom in third room
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
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33-16-4
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Basic - Open dumpster lid.
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25-05-4
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Basic - Single-service articles improperly stored. Straws on floor in store room
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Wood under bar in second dining not sealed
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Shephards pie 53 °F , potato soup 54 °F , missed 6 hour cooling window
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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. Chlorine 0ppm.
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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. Cooked peppers 50 °F , half and half 48 °F ,
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked peppers in silver cooler. Raw beef over bar fruit.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
3 live roachescooks line
1 live roach in wheel cooler unit
1 live roach wall behind cooler
1 live roach behind oven
1 live roach in dish room
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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 peppers 50 °F , half and half 48 °F , Shephards pie 53 °F , potato soup 54 °F.
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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. Sour cream
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Spatulas
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31B-03-4
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Intermediate - No soap provided at handwash sink. Next to dish
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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