| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Coolers. **Warning**
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35A-03-4
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Basic - Dead insect on prep surface of cooler in outdoor bar, dead insect outer flap of ice machine in office. Operator cleaned up both insects during inspection. **Corrected On-Site** **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Silver third pans. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Outdoor bar, beer cooler. **Warning**
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08B-38-4
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Basic - Food stored on floor. Soda boxes by office. **Warning**
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10-18-4
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Basic - In-use utensil stored in sanitizer between uses. Avocado spoons. Operator dumped sanitizer. **Corrected On-Site** **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. 55 °F water observed holding stirrers at front bar. Discussed with bartender. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. Obtained. **Corrected On-Site** **Warning**
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08B-63-4
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Basic - Walk in cooler outside in back of establishment observed unlocked containing unpackaged food in a nonsecure area. Discussed with manager on duty. **Corrected On-Site** **Repeat Violation** **Warning**
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21-04-4
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Basic - Wiping cloth/towel used under cutting board in kitchen. **Warning**
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12A-02-4
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High Priority - Bar tender handled soiled dishes or utensils and then prepared a beverage without washing hands. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chutney made with cooked onions 51 °F, blueberry jam made onsite 49 °F both cooling since 9:30pm 5-6-2019. See stop sale. **Warning**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Employee topped chicken with cheese and bacon ready to sandwich, chicken temped at 116 °F. Employee scraped off cheese and bacon and returned chicken to grill. Cooked to 166°F. **Corrective Action Taken** **Warning**
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12A-16-4
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High Priority - Employee at front bar began putting on gloves to handle ready to eat fruit without first washing hands after handling menus for a customer. **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 properly washing hands, dish washer expressed was washes his hands constantly in the wash basin on the three compartment sink. Inspector explained that only hand washing sinks shall be used for hand washing. **Corrective Action Taken** **Warning**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. After handling raw chicken, employee began to change gloves to handle ready to eat foods without washing hands. Discussed with employee and employee properly washed hands. **Corrective Action Taken** **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. Feta cheese 47 °F, pico 46 °F, cut tomato 48 °F, kale 44-48 °F, blue berry jam made onsite 50 °F - items observed double panned. Back walk in cooler - raw chicken 47 °F, cooked pork 50 °F, cooked chicken wings 50 °F. Kitchen staff expressed that employees are constantly losing cooler dividers and have to double pan items. Kitchen staff called refrigeration company for service during inspection and began moving food items to working walk in cooler. Discussed with manager on duty. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over cooked pork in outside walk in cooler. Items rearranged to prevent cross contamination. **Corrected On-Site** **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. Chutney made with cooked onions 51 °F, blueberry jam made onsite 49 °F both cooling since 9:30pm 5-6-2019. **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. Stainless steel cleaner stored on shelf with clean dishes above 3 compartment sink. Employee relocated chemical away from food and food contact surfaces. **Corrected On-Site** **Repeat Violation** **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Drink machine by office. Operator washed and sanitized ice bin. **Corrected On-Site** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Cook line, small white cutting board. **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 garbage can. Kitchen hand sink. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed large silver pan in hand sink. Employee was prepping frozen seafood in pan. Discussed with employee and employee removed silver pan and prepped frozen seafood elsewhere in kitchen. **Corrective Action Taken** **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. Cut melon, salsa. **Warning**
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22-01-4
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Intermediate - Soda gun soiled. Front bar. **Repeat Violation** **Warning**
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