| Violation
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Observation
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Table that is used for clean dish and single service cups in wait station area is missing the top covering and is only press wood that is absorbing moist and staining . Not cleanable.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Reach in Freezer lid broken
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Customers Tables are cracked and showing the wood surface under the laminate .
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36-22-4
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Basic - Floor area(s) covered with standing water. At door way from wait area to kitchen in the bar area and near ice machine .
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer and refrigerator draining onto floor.
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08B-27-4
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High Priority - Basic - Ice placed in soiled container/equipment, ice bucket needs cleaning .
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. In wait station on top of soda dispenser.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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21-10-4
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Basic - Soiled dry wiping cloth in use.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Wait station area , Operator started to clean Gaskets **Corrective Action Taken**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in wait station is leaking into bus pan.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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. In stand up reach in beef @ 50°F, chicken @ 48°F, these were move to walk in cooler
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Fish Cooked lobster **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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Across from flat top
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths in handwash sink rapt wait station.
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
The stand up cooler at end of cookline is not holding the TCS food in the bottom of the unit at 41°F. The top of the unit is holding at 38-43°F. Operator remove the items from the bottom shelves are put them into walk in cooler for rapid cooling.
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