| 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. Rice, black beans and fresh garlic and oil.
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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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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.walls and floor also.
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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. Kitchen shelves.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.clean pots stored on kitchen floor. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. All boards in the kitchen.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Female servers.
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14-11-4
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Basic - Equipment in poor repair.Observed at the front counter, reach in freezer sliding glass off track and has wood stick as handle.
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36-11-4
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Basic - Floors not maintained smooth and durable. Kitchen.
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Observed at front counter, orange squeeze machine lid cracked.
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08B-38-4
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Basic - Food stored on floor.Dry storage area: boxes of oil and bag of flour. Walk in cooler: containers with food.
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36-24-5
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Basic - Hole in or other damage to wall. Above walk in freezer and wall next to walk in freezer behind prep table with meat slicer .
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer. Chest freezer next to Back door.
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10-08-4
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Basic - Ice scoop handle in contact with ice. Front counter, employee moved scoop and stored with handle up.
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35B-02-4
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Basic - Insect control device installed over food preparation area. Cafeteria area, zapper installed over coffee.also sticky tape with dead flies attached over kitchen prep table. Operator moved sticky tape during inspection.
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38-01-4
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Basic - Light shield damaged/in disrepair. Kitchen and some lights not working.
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.reach in cooler front counter. Also the one located in front of the stove and the reach in cooler next to the toaster machine, kitchen **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Men's and unisex restroom.Also hand sink next to storage room.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer..
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed throughout kitchen, wet wiping cloths on prep tables and stove. **Repeat Violation**
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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. Sugar, flour, salts.
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22-47-4
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High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook cracking raw eggs and touch cooked bacon. Operator discarded and had operator was hands and put on new gloves. Operator also placed tongs in the pan of bacon. **Corrective Action Taken**
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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 cook touch salads with bare hands. Operator discarded the salad. **Corrected On-Site**
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35A-02-5
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High Priority - Live, small flying insects in front counter. Observed approximately 2-3 flies by the orange squeeze machine. **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. Observed in the kitchen, prep table fresh garlic and oil (77°f - cold holding), chimichurri ( 78°f - cold holding). As per operator, fresh garlic and oil was made at 10 am. Operator placed on ice. **Corrected On-Site**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed on the stove cooked onions (110°f - hot holding). Operator turned stove up. Checked temperature again cooked onions (158°f - hot holding)
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08A-01-4
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High Priority - Raw animal food stored over cooked food.walk in cooler, observed shell eggs stored over cooked black beans and Cooked pork.
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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. Three compartment sink and in back of the building
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Next to back door.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by serving table.
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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. Scrubber inside sink, cafeteria.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Next to Dry storage .operator put soap dispenser at the sink. **Corrected On-Site**
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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. Most of the food in the restaurant. **Repeat Violation**
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