| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In chips in steam table area. **Corrected On-Site**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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21-17-4
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Basic - Clean linens stored on floor. Storage room
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35A-03-4
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Basic - Dead roaches on premises. 1 large dead roach in dry storage area. Manager swept of roach **Corrected On-Site**
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29-18-4
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Basic - Drain cover(s) missing. Beer cooler.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee working in food prep
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Inside walk in cooler door.
Soda machine upstairs
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08B-31-4
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Basic - Food stored in standing water. In upstairs bar area. Plastic jug of orange juice **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. Cases of drink mix and bags of ice walk in freezer
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Drawer cooler on cooks line.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. No screening over fan in hall area.
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25-05-4
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Basic - Single-service articles improperly stored. On floor in storage
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. Bar area
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in upstairs bar area.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 1 can peppers 1 can tomatoes 1 can hoisin sauce
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12A-18-4
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High Priority - Employee did not dry hands after washing. Proceeded to touch cooked green beans.
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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. Employee touched green beans with bare hands. Instructed employee not to touch food with bare hands.
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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. Approximately 5 in prep area.
4 in hot prep area
10 in upstairs bar area
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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. Pork marinating in walk in cooler at 45°f
Shrimp 51°f
Ham 48°f
Raw chicken 47°f
Corned beef 47°f
Macaroni and cheese 48°f
Sausage 48°f
Feta cheese 48°f
In back park of walk in cooler
Drawer cooler on cooks line:
raw chicken, fish, cooked onions, hot dogs, cheese, cooked chicken, sliced meats, raw beef all at 44-58°f
Food was placed in reach in cooler at 10am had person in charge move to workin cooler.
Small reach in cooler on cooks line fish, 45°f chicken 41°f fish 45°f moved to working cooler.
Upright reach in cooler near flour bins
Sour cream 52°f
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans 108° soup 138° chowder 114° marinara 116° all rechecked at 165°f or above. **Corrected On-Site**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar area at 100 ppm. Had bar tender add more sanitizer. **Corrected On-Site**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Box of raw steak on top of bag of bacon and dressing in upright reach in cooler in back prep area. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 hard dry rodent droppings under fan in hall area. **Repeat Violation**
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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.
20 2 oz portions of sour cream
All in cooler more than 4 hours
Shrimp 51°f
Ham 48°f
Raw chicken 47°f
Corned beef 47°f
Macaroni and cheese 48°f
Sausage 48°f
Feta cheese 48°f
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Fly bait throughout kitchen
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By dish machine.
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. No knowledge of big 5.
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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. Fish spread
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Upstairs bar area. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area hand wash sink **Corrected On-Site** **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cooks line
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to manager
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47-02-4
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Observed scorch marks around electrical outlet. For reporting purposes only. Outlet on wall on cooks line.
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