| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
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36-36-4
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Basic - Ceiling tiles missing proximal to beer cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
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33-12-4
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Basic - Dumpster rusted out on bottom. **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water at ware washing area, at employee restroom, and proximal to dry storage area. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. (Cooking oil near side kitchen exit) **Corrected On-Site** **Warning**
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33-11-4
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Basic - Missing drain plug at dumpster. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees at bar and employee restroom. **Corrected On-Site** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line: ; Sanitizer Bucket (Quaternary 0ppm), ; Sanitizer Bucket (Quaternary 0ppm), ; Sanitizer Bucket (Quaternary 0ppm). As the quaternary dispenser out of order, operator manually created chlorine based sanitizer for all buckets in use. **Corrected On-Site** **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink at bar (Chlorine 0ppm). **Corrected On-Site** **Warning**
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12A-04-5
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High Priority - Employee (dishwasher) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
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12A-19-4
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High Priority - Employee (server) washed hands with cold water. **Corrected On-Site** **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. At single door reach in cooler on cook line, Observed ambient air temperature at 46°F. Observed the following temperatures: blue cheese; Dairy (48°F - Cold Holding), provolone cheese; Dairy (50°F - Cold Holding). Per operator, food was stored at unit overnight. No line check performed. At expo window on ice: sour cream; Dairy (45-59°F - Cold Holding). Operator time stamped food. At hooded reach in cooler for salad, Observed the following temperatures: sliced tomatoes; Plant Foods (43-45°F - Cold Holding), cut lettuce; Plant Foods (58°F - Cold Holding). At single door reach in cooler on cook line, Observed ambient air temperature at 46°F. Observed the following temperatures: blue cheese; Dairy (48°F - Cold Holding), provolone cheese; Dairy (50°F - Cold Holding). Operator put food on ice and time stamped food.**Warning** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. At steam table on cook line, Observed the following temperatures: gravy ; Dairy (119-159°F - Hot Holding). Operator reheated food to temperature in excess of 165°F. At steam table at pizza preparation area, Observed the following temperatures: pizza sauce ; Plant Foods (116-121°F - Hot Holding). Operator discarded food. **Corrective Action Taken** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at water heater room. Operator discarded roach. **Corrective Action Taken** **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present at electrical box. **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. At single door reach in cooler on cook line, Observed ambient air temperature at 46°F. Observed the following temperatures: blue cheese; Dairy (48°F - Cold Holding), provolone cheese; Dairy (50°F - Cold Holding). Per operator, food was stored at unit overnight. No line check performed. **Warning**
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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 at kitchen. **Warning**
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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. **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink at bar.**Corrected On-Site** **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink At bar. **Corrected On-Site** **Warning**
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use. **Corrected On-Site** **Warning**
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45-02-4
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Portable fire extinguisher at side kitchen exit gauge in red zone. For reporting purposes only.
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