| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Observed bowl in sugar.
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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. Observed plates at front counter not inverted.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drink on prep table no lid.
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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.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled by three compartment sink.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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36-11-4
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Basic - Floors not maintained smooth and durable in dishwasher room.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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36-24-5
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Basic - Hole in or other damage to wall kitchen door.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in dishwasher room.
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink by oven used by food employees
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted at front counter.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed beans in walk in cooler not covered.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust in some areas of kitchen by microwave and back door.
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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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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 300 ppm .
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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. Observed in kitchen at reach in cooler at prep table calamari (54°F - Cold Holding), cut octopus (46°F - Cold Holding)
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed soiled yellow cutting board.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by chicken cases.
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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. Observed soda cans hand wash sink at front counter.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by oven.
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31B-03-4
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Intermediate - No soap provided at handwash sink by oven.
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