| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the surface of mop sink
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23-03-4
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Basic - Build-up of heavy grease on nonfood-contact surface. Inside all fryers
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Throughout kitchen
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36-36-4
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Basic - Ceiling tile missing. Above cook line
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty bin- pan lids
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Green, white, brown individual ones
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed wait staff making chocolate milk with no hair restraint
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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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. At Backdoor, at cooker door that leads to outside
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36-22-4
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Basic - Floor area(s) covered with standing water. Throughout kitchen
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Throughout kitchen
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All most reach in coolers in kitchen
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23-23-4
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Basic - Gray bus cart in kitchen has accumulation of food debris/dust/grease/soil residue.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under cooking equipments at cook line
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
-At bar, jiggers stored in soda water **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. At Cook line, at wait service area in kitchen,
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By slicer
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Clear hotel pans
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24-05-4
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Basic - Plates in wait service station of dining room not stored inverted or in a protected manner. **Corrected On-Site**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calm chowder, less than 4 hours, manager took product back in walk in cooler **Corrective Action Taken**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. At upright reach in cooler of cook line
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. In 2 doors reach in cooler/freezer of cook line
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On the surface of blue ice scoop holder, on all dish racks,
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Most gaskets at cook line, in reach in cooler drawers **Repeat Violation**
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14-12-4
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Basic - Utensils in poor condition. Torn steel skimmer
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At hand sink of wait service area in kitchen, at triple sink in dish area,
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36-10-4
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Basic - Worn, torn and/or soiled floors. At bar
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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.
-observed bartender touched lemon for drinks with her bare hand, advised **Corrected On-Site**
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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. Observed 2 flies by wait service station **Repeat Violation**
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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.
- batter at cook line temp at 69°, less than 4 hours, advised to use time control plan
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08A-05-4
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High Priority - Raw animal food stored next ready-to-eat food. At cook line, raw ground beef next to ready to eat foods at reach in cooler drawers **Repeat Violation**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait service station
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22-63-4
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Intermediate - Accumulation of mold-like substance on drink dispensing nozzles/equipment. At ice tea nozzles
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. The one above bar, manager discarded **Corrected On-Site**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At ladies' room which employees use temp at 96°,
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
-at the one by slicer **Corrected On-Site**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Vegetables chopper, lemon chopper **Repeat Violation**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine, last inspection date was 10/27/15
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