| Violation
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Observation
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Improper tiles in kitchen prep area
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee mugs in service ally
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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. Bowls on bottom shelf **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. Cooks line **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Coat on food rack **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On cook **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice machine **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf with food **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Inside pizza oven pilot door, walk indoor handle
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36-26-4
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Basic - Wall soiled with accumulated black debris in mop sink
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris by prep sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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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. Butter packs on line 60° moved to freezer to cool butter blend 66° open container of 1 lb buttery spread on cook-line by toaster 68° moved to cooler **Corrective Action Taken**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 83° reheated to 175°, gravy 104° reheated to 168°, Beef 98° reheated to 204° **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 ground beef over raw chicken in walk in **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 400 ppm chlorine
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink also sink by barCooks line **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.both on cook line also working reach in freezer on cooks line
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
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22-01-4
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Intermediate - Soda gun soiled.
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