| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface on cooking equipment.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. On top of the oven there was a cardboard with a pizza peel. Operator removed it. **Corrected On-Site**
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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.
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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. Observed pots and pans underneath the pizza oven.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint engaged in food preparation.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed in bar area accumulation of soil on floor.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue on top of the oven.
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08B-52-4
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Basic - Food stored under dripping water line. Observed water dripping on top of soda cans. Operator cleaned the can and removed it. **Corrected On-Site**
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14-69-4
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Basic - Ice buildup in white reach-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Coached operator on proper storage. Operator removed it. **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Observed in red reach in cooler warmer dripping inside. Observed leak in triple sink (right sink).
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee putting on gloves without hand washing. Coached operator. Operator washed hands. **Corrected On-Site**
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw meat stored in non food grade plastic bag in white reach in freezer. Operator discarded it.
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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 10:30 am cooked pork (105°F - Hot Holding) in hot holding unit. As per operator, pork was kept in oven overnight and removed to hot holding unit around 5:00am this morning. Coached operator on proper hot holding temperature. Operator transferred pork to reheat in oven. After half an hour rechecked temperature 135-170°f. **Corrective Action Taken**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food, observed in white reach in freezer raw chicken not protected over squid tube. Coached operator on proper storage. Operator removed raw chicken. **Corrected On-Site**
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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 in bar area.
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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. Observed opened can of tomato sauce open for more than 24 hours with no date marked. Coached operator.
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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 in kitchen, observed table sets inside the hand wash sink. **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink in ladies restroom.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue in bar area.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device, no soap and no hand wash sign provided at handwash sink in kitchen.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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