| 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.
Under fryer and grill and on 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.
Water pitcher above soda machine, manager flipped over **Corrected On-Site**
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21-17-4
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Basic - Clean linens stored on floor.
Bag of clean towel on bar floor, employee removed **Corrected On-Site**
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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.
Drink next to tea pitchers and cut lemons, manager removed drink **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.
Employee cake in pizza reach in cooler over foods served to guest, employee placed on bottom **Corrected On-Site**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Front of ice machine and microwave. Base boards missing **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Hanging off stove handle, manager removed **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Throughout kitchen
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Two tomato sauces not covered, Manager covered **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Under dish machine
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded.
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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.
Make table: red peppers 45°, bacon 46°, mozzarella 46°, salmon 44°, muscles 46°, fish 45°. Ambient temperature 38.8. Employee stated most item were set up about an hour and half ago from walk in cooler.
Pizza reach in cooler: ham 45°, sausage 45°, tomatoes sauce 42-48°. Ambient 41°
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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. See stop sale.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded.
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Walk in cooler: eggplant cooked 7/2 stop sale issued, manager discarded.
Make table: cooked broccoli 7/3 stop sale issued, manager discarded.
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Walk in cooler: eggplant cooked 7/2 stop sale issued, manager discarded.
Make table: cooked broccoli 7/3 stop sale issued, manager discarded.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach found on salad reach in cooler
One live roach found on clear dessert reach in cooler
Employee killed both and discarded **Corrective Action Taken**
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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.
Side of ice machine by water heater **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
Ice in hand sink by soda machine and scrub pads in hand sink next to triple sink.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Pizza reach in cooler in main kitchen
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded.
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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.
Make table: rice made Tuesday
Clear reach in cooler: half and half open couple days ago
Pizza reach in cooler: chicken made Tuesday
Manager dated all items **Corrected On-Site**
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