| Violation
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Observation
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Wire shelving rack for drying dishes located over triple sink heavy soil **Warning**
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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. Grill station cutting board. Manager moved cup **Corrected On-Site** **Repeat Violation** **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee filling ice bins **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Dish area missing tiles, cracked tiles in kitchen **Repeat Violation** **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Inside walk in cooler **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Loose paneling at dish area **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Missing knobs on stove **Repeat Violation** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Beer cooler at bar **Warning**
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25-36-5
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Basic - Reuse of damaged and/or ridged single-use container. Using opened cans for plating . Can rims observed rough and not easily cleanable **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers on top shelf in wait station room, not in plastic **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline equipment, and dish area **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles on cookline **Warning**
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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, found the hose not fully submerged in sanitizer. Operator adjusted, primed machine and rechecked at 100 ppm **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Rare seared tuna over sauces in plating station cooler, raw pork chop over pre cooked osso bucco. Manager rearranged **Corrected On-Site** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Detergent next to oil in box under oven. Manager moved **Corrected On-Site** **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. small board by can opener **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food debris on shelving and liquid on bottom of cooler, in sautee cooler, and food debris in bottom of reach in freezer in kitchen **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Braised pork belly made Friday, pre cooked pork shank opened Saturday. Manager dated. Multiple items prepped Saturday in plating station . Restaurant is closed sundays **Corrected On-Site** **Warning**
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