| Violation
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Observation
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of eggs Cases of chicken and lexan container of meatballs on floor. **Corrected On-Site** **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed bottled water on shelf near expo station. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone stored on shelf above prep cooler with clean dishes. Purse with dishes. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping rosemary butter without hair restraint. Chef preparing food without hair restraint. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Hinge on flat bread cooler. **Repeat Violation** **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Observed splash from hand washing sink contaminate cutting board on prep table. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths relocated to sanitizing buckets. **Corrected On-Site** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Italian sausage soup 45,46 °F prepared 12-26-17 has been stored in walk in cooler since preparation. 10 gallons of soup total. **Repeat Violation** **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 at dish machine. Corrected to 50 ppm during inspection. **Corrected On-Site** **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area observed handling dirty dishes and then handling clean dishes without washing hands. Chef instructed employee to wash hands. **Corrected On-Site** **Warning**
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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. Waiter observed barehanding bread. Discussion with employee, employee got tongs for bread. **Corrected On-Site** **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. **Warning**
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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. Cooked chicken 56 °F, cooked pasta 50 °F, cooked pasta 46 °F, cooked beef 44 °F, cooked pasta 50 °F, gluten free pasta 46 °F, sweet potato gnocchi 47 °F, black spaghetti 46 °F, cream sauce 47 °F, cooked chicken 45 °F, cooked vegetables 44 °F, rosemary butter 58 °F. **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On tomato sauce at grill. **Warning**
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08A-02-5
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High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Bags of bread touching cases of raw chicken. **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mosquito in shredded cheese. **Warning**
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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. Cooked chicken 56 °F, cooked pasta 50 °F, cooked pasta 46 °F, cooked pasta 50 °F, gluten free pasta 46 °F, sweet potato gnocchi 47 °F, black spaghetti 46 °F, cream sauce 47 °F, cooked chicken 45 °F. **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Prep surface on reach in cooler. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dirty wiping rags stored in hand sink. Wet wiping cloths removed from sink. **Corrected On-Site** **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, salmon, skirt steak. **Warning**
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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. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar hand washing sink. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Tomato sauce being held at 87 °F at grill on time as a public health control. Cannot find or does not have paperwork. **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup cooled in 5 gallon buckets. **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. Cream sauce made 12/27/2017 portioned into new container and given date label for 12/28/2017. Item should be date labeled from day original batch was made on 12/27/2017. Discussion with staff on proper date labeling. **Corrective Action Taken** **Warning**
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