| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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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. Stand up 2 door inside kitchen
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08B-37-4
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Basic - Food stored in a prohibited area. Cases of produce stored outside on reach in freezer under over hang next to another reach in freezer. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. Oil, Breading on floor in storage shed. Oil on floor in kitchen. **Repeat Violation**
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33-17-4
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Basic - Garbage can soiled. Grease dumpster.
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36-31-4
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Basic - Hole in ceiling. Dry stock
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36-24-5
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Basic - Hole in or other damage to wall. Dry stock
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .hood filters
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven
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38-01-4
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Basic - Light shield damaged/in disrepair. No caps.
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.Sliding door unit in kitchen area. **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook line
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14-33-4
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Basic - Storage shelves with rust that has pitted the surface.
Kitchen
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Old ice machine and reach in cooler.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Flour
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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 4 flies
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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.raw chicken 45 degrees F, raw shrimp 48 degrees F, lobster cooked 46 degrees F in reach in cooler
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken next to raw beef.
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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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw chicken 45 degrees F, raw shrimp 48 degrees F, lobster cooked 46 degrees F in reach in cooler
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Breading and oil stored with bleach and windex in storage shed.
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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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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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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. Cigarette butt.
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22-18-4
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Intermediate - Soil residue in food storage containers. Flour
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only. **Repeat Violation**
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