| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Fan on cooks line
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In ice in downstairs bar **Corrected On-Site**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In hall **Repeat Violation**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans. Separated out. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach on kitchen step, 1 in storage room. Manager removed roach. **Corrected On-Site**
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29-18-4
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Basic - Drain cover(s) missing. In beer walk in cooler
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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. In prep area. And on cooks line and near microwave
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table.
Cell phone charger on prep table.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door
Door handle on coke cooler in prep area **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen
Cove molding in poor repair in multiple locations
Hole in ceiling in liquor room
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Food stored under dripping condenser unit in walk in cooler, foods moved. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line, near beer cooler, and multiple locations in bars. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
Vent covers cooks line
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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.
Bulk bins not labeled. Manager labeled all bins. **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 4 cans of black beans, 2 dented cans of green chilies.
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12A-19-4
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High Priority - Employee washed hands with cold water. Establishment has no hot water.
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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. 15 small flies storage area in kitchen, 6 flies upstairs bar.
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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. Chopped tomatoes 50°f feta cheese 51°f , sausage 50°f tomato sauce 50°f chicken 53°f pork 53°f all items move to working coolers all in pizza make table . **Corrective Action Taken**
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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. Cooked rice at 128-130°f reheated. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over cooked chicken, aw seafood over cooked pork in walk in cooler. Rearranged. **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area **Repeat Violation**
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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. Smoked fish spread in prep area cooler.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. In downstairs bar. educated about hand wash sink being used for only hand washing **Corrective Action Taken**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
Microwave on expo line soiled
Soda guns and holsters in bar areas
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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. Upstairs bar.
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27-24-4
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Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. No hot water throughout water heater being broken and will be replaced today.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Water heater broken. Being replaced today.
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