| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside and out side of the warewashing machine. **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....kitchen salad station. **Warning**
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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.....brown sugar, semolina in dry storage area by the prep kitchen. Chef labeled it at time of inspection. **Corrected On-Site** **Warning**
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **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....one fly in prep kitchen, 3 flies in main kitchen. **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....chicken salad 47°, beets 46°, cut lettuce 47°, cut lettuce 51°, cut tomato 51°, blue cheese 49° in flip top pantry cooler at salad station. Per PIC some being held less than four hours some are more. Stop sale issue Chef time marked on food and discarded food...... chicken salad 47°, beets 46°, cut lettuce 47°, cut lettuce 51°, cut tomato 51°, blue cheese 49° in flip top pantry cooler at salad station. Per PIC some being held less than four hours some are more. **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ....short ribs 48° to 49° with covered in walk in cooler . Per chef food being cooked yesterday. See stop sale. **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....chicken breast 107° in steam table ( cooked today ) being held less than four hours. Chef time marked on food. **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food....raw burger above cooked chicken wings in reach in cooler at pizza station. Employee properly stored food at time of food. **Corrected On-Site** **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit....raw beef burger above raw sea food burger in reach in cooler at kitchen. Chef properly stored food at time of time. **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. **Repeat Violation** **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 in tall reach in cooler in kitchen . Chef date it at time of inspection. **Corrected On-Site** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled at cook line . **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked Brussels sprouts 88° cooling at 12:40pm in a 22qt container with covered at walk in cooler. At 1:14 pm cooked Brussels sprouts 88°. Chef replace food in sheet tray at time of food. **Corrective Action Taken** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling....short ribs in walk in cooler . Discussed with chef. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris....bottom shelf reach in cooler and reach in drawer at kitchen, salad station. **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......ribs in reach in cooler , short ribs in walk in cooler . Chef date marked food at time of inspection. **Corrected On-Site** **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris....employee cleaned it up at time of inspection. **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled....natural spray for dining table. **Warning**
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