| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- reach in cooler with raw seafood items **Corrected On-Site** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
-exterior of bulk containers in back kitchen on rolling cart
- dry storage shelf with dust/ debris
- exterior of reach in coolers
-exterior of dishmachine
- exterior of grill
- exterior microwaves
- exterior of cans on dry storage shelf
- exterior of seasoning and sauce bottles **Warning**
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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.
- kitchen area
Other observances:
- wall stained/ soiled in kitchen
- floor soiled in dishmachine area close to back door
**Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
- ceramic plates on surface soiled by seasonings **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
- 1 large, dead in the corner of the kitchen by the Reach in freezer and gyro cone **Admin Complaint**
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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.
- coffee cup in kitchen on lower level of prep table **Corrected On-Site** **Repeat Violation** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
**Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- purse on bar countertop **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
- dishmachine area, plastic containers stacked **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- grooved cutting board
- cracked reach in cooler door handle
- rusting metal prep tables
-reach in cooler gaskets torn **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment.
- onions in soiled bin **Warning**
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29-03-4
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Basic - Water draining onto floor surface.
- by dishmachine area
**Corrected On-Site** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- on top of cutting board **Corrected On-Site** **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored.
- cough drops on top of food container **Corrected On-Site** **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 15 live flies in bar area sitting on countertop in spilled liquid/ syrup; operator is in process of cleaning
-1 live by kitchen entrance
- 2 live in dishmachine area
* none have been observed to contact food or food contact surfaces. Pest control will be here soon according to operator **Repeat Violation** **Admin Complaint**
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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.
- lemon sauce on hot table 117-123°F, operator in process of reheating to 165°F, **Corrective Action Taken** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- chlorine; bleached out the test strip **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of Reach in freezer
- interior of microwaves
- mold like substance in ice machine **Warning**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **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.
- soda Gunn **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.
- risotto pasta in Walk in cooler **Corrected On-Site** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- quinoa prepared on Saturday **Corrected On-Site** **Warning**
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