| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink....heavy soiled buildup in handwashing sink at pita station. **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spatula, spoons at 84° water , employee moved it to the stove at time of inspection. **Corrective Action Taken** **Warning**
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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...oil, vinaigrette, wine , lemon juice squeezed bottles at kitchen. Chef labeled it at time of inspection. **Corrected On-Site** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands....dishwasher. Discussed with chef **Corrected On-Site** **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitized. Advised sanitized cleaned utensils in three compartment sink. Employee make three compartment sink to sanitize utensils. **Warning**
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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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.....approximately 10 flies in Dishwashing area landing on cleaned dishes . Advised sanitize dishes but again landing another cleaned dishes . **Admin Complaint**
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41-24-4
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High Priority - Pesticide-emitting strip present in food prep area....pesticide light trapped above slicer at prep kitchen. **Warning**
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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....eggplant spread 51°, chicken wings 51°, feta 45°, tziatziki sauce 46° in cold hold table across from fryer ....roasted tomato 53, , saffron cream sauce 51°, pasta 55° butter 52° in cold hold table across from pasta steamer at kitchen. Per chef food being held from last night . Stop sale issue. Chef discarded food at time of inspection. **Corrective Action Taken** **Warning**
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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. ....lamb sank 56° to 57° with covered cooling in walk in cooler . Per chef food was cooked yesterday. See stop sale. Chef discarded food at time of inspection. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food....raw tuna top of dressing in reach in cooler at kitchen. Employee moved it at t8me of inspection. **Corrected On-Site** **Warning**
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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....home made Caesar dressing date marked 9/18/18. Stop sale issue . Operator discarded food at time of inspection. **Corrective Action Taken** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition......home made Caesar dressing expired the preparation time . **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse..... eggplant spread 51°, chicken wings 51°, feta 45°, tziatziki sauce 46° in cold hold table across from fryer ....roasted tomato 53, , saffron cream sauce 51°, pasta 55° butter 52° in cold hold table across from pasta steamer at kitchen. Per chef food being held from last night ..... lamb sank 56° to 57° with covered cooling in walk in cooler . Per chef food was cooked yesterday. Se **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils....glass cleaner stored cleaned refills wine bottles at bar . Employee moved glass cleaner spray bottle at time of inspection. **Corrected On-Site** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade....employee take it to cleaning at time of inspection. **Corrective Action Taken** **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by chair at bakery station. Chef moved chair at time of inspection. **Corrected On-Site** **Warning**
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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....cutting top of handwashing sink and preparing food at pita station. Employee moved cutting board at time of inspection. **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling....lamb sank in walk in cooler. Discussed with chef **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled....glass cleaner spray bottle at bar. **Warning**
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