| 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. **Corrected On-Site**
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Back prep area
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Inside cabinet at beverage station next outdoor dining
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
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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.ice buckets not inverted on ice machine **Repeat Violation**
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29-18-4
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Basic - Drain cover(s) missing. Back food prep area
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to foods on storage shelf in back prep line
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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. To- go / expo area **Repeat Violation**
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40-07-4
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Basic - Employee personal item ( bike) stored with or above food ( boxes at soda shelf ) , clean equipment and utensils, or single-service items. In back storage room by exit door **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook line
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked in dish washing area **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Microwave with peeling paint inside at cook line **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. In back kitchen, cook line and dish washing areas **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Kitchen, dish washing and beverage station areas
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08B-30-4
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Basic - Food stored in dry storage area not covered. Container of breading and containers of salt on shelf in back prep area
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine **Corrected On-Site**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Next to grill **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler next to corner shelf and expo
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. In liquor storage room and lids at beverage station near out side dining **Repeat Violation**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Multiple containers of dough and large container of sauce
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep line
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary at cook line and beverage station - solution changed 200 ppm quaternary **Corrected On-Site** **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.0 ppm chlorine at bar
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bar
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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. Ham 56° recheck 38° , cut tomatoes 54° recheck 36° cooked onions 54° ,recheck 35°shredded cheese 54° recheck 38° top part of cold holding unit ; cooked beef 45°, recheck 38°' cooked potatoes 45° recheck 35°'cooked chicken 48° recheck 36°'inside same cold holding unit next to grill ; 45° cheese, 46° ham in cooler recheck 36° by expo and end shelving unit - foods placed on ices do inside freezer for quick chill down ; shredded cheese 55°' on counter at pizza prep area on counter - voluntarily discarded **Corrected On-Site** **Repeat Violation**
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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 at bar area
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22-22-4
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Intermediate - Encrusted material on can opener blade. On table at back prep line
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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. Bar
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 80° water at hand sink at cook line
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27-09-4
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Intermediate - No cold running water at hand sink in dish washing area **Repeat Violation**
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41-17-4
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Intermediate - Spray bottles containing toxic substance not labeled. Expo line and bar area **Repeat Violation**
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.100 °
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