| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door open, discussed with operator. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Pizza roller, egg slicer. Drawer cleaned out immediately. **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters moved to covered shelf. **Corrected On-Site** **Repeat Violation** **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach observed on floor of dry storage room downstairs. Operator discarded immediately. **Corrected On-Site** **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded drink. **Corrected On-Site** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee coats and backpacks stored on dry storage racks with boxed soda. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cook line reach in coolers. **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Unsealed wood behind paper towel dispenser on line. Attic entrance in kitchen. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Dressing cooler and reach in cooler on the line. **Repeat Violation** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mushroom soup thawing on counter top. Item moved to walk in cooler to thaw under refrigeration. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Outside of sandwich cooler. **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Beef/cut fruit walk in cooler. **Warning**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 144 °F observed at high temp dish machine. **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. Observed employee barehand contact a plated Cuban sandwich. Employee voluntarily discarded sandwich. Discussion with chef about no barehand contact with ready to eat foods. **Corrective Action Taken** **Warning**
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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. 3 flies observed around service station soda machine. 1 fly observed on cook line. 4 flies observed in bar. 2 flies observed in dish area. **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. Operator called salmon provided. Parasite destruction paperwork obtained and observed during inspection. **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. Buttermilk 53 °F. Grilled lemons 51 °F, hot dogs 48 °F - items moved into cooler this morning, relocated to walk in cooler during inspection. **Corrective Action Taken** **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. See stop sale. Butter. Chef put out butter at 11am, item time marked during inspection. **Warning**
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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. 0ppm quat observed at 3 compartment sink. Corrected 400ppm. **Corrected On-Site** **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. Buttermilk 53 °F. **Repeat Violation** **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of windex stored with clean up utensils and small creamer cups at service station. Windex relocated away from food and food contact surfaces. **Corrected On-Site** **Warning**
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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. Milk, buttermilk, liquid eggs. All items date labeled during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- cooking temperatures
- ambient cooling parameters **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Service station hand washing sink observed with coffee/tea stains. Cook line hand washing sink observed with herbs in the drain. **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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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. Monitoring cold holding temperatures. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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