| 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.
- sugar **Corrected On-Site**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of reach in cooler by window
- reach in cooler gaskets
- black containers holding condiment packets
- plastic and metal containers holding single service items and/ or condiments
- exterior of sauce bottles
- exterior of fryer
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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.
- metal spoons **Corrected On-Site**
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12B-09-5
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Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
- female employee **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Repeat Violation**
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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.
-bag sitting on top of utensils **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
- grooved cutting boards
- rusting reach in cooler shelves
- torn gaskets
- rusting dry storage shelves
- rusting Walk in cooler shelves
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08B-12-4
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Basic - Food stored in holding unit not covered.
- heavy cream and fruit at main bar in inside dining area **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
- sauce on floor of Walk in cooler for beer **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- open Fiji water
- open orange Gatorade
**Corrected On-Site**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
- on the ground by grill not double bucketed **Corrected On-Site**
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21-10-4
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Basic - Soiled dry wiping cloth in use.
- sitting on cutting board **Corrected On-Site**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
-dishmachine area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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12A-14-4
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High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee coughed on right hand, entered the kitchen, touched her clothes grabbed a basket of fries and was heading to guest
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched her clothes, the counter then touched lip surface of drink going out to customer
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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.
- 2 hamburger meals going out for immediate service already cooked and female server cane into the kitchen, no handwash and no glove usage bare hand contacting the food
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01B-12-4
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High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
- 2 hamburger meals going out for immediate service already cooked and female server cane into the kitchen, no handwash and no glove usage bare hand contacting the food. Inspector stopped
- fry basket from employee coughing and went to serve guest as denoted in handwash 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.
- raw chicken 51°F, cooler ambient air 61°F,
- cooked chicken breast 47-50°F,
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 2 hamburger meals going out for immediate service already cooked and female server came into the kitchen, no handwash and no glove usage bare hand contacting the food
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of reach in coolers
- interior of Reach in freezers
- interior of ice machine with mold like substance **Repeat Violation**
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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.
- fry basket in handwash sink at dish pit
- plastic cups in sink by fish tank
**Corrected On-Site**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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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.
- chicken breast cooked
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
- glass cleaner by ice machine **Corrected On-Site**
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