| Violation
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Observation
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of ice machine.
Hot box gasket soiled
Walk in cooler cooler gasket soiled
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35A-03-4
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Basic - Dead roaches on premises. One next to prime rib oven. Manager discarded roach.
One dead in dining room on wall next to server computer station. **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Shelving under cooks line rusted
Dough cutter plates grooved
Dough cutter and mixer rusted
Upright reach in cooler salad cooler handle soiled
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36-22-4
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Basic - Floor area(s) covered with standing water. Dish area, near ice machine.
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36-11-4
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Basic - Floors not maintained smooth and durable. Walk in freezer floor buckled.
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08B-38-4
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Basic - Food stored on floor. Bag of sugar in walk in freezer. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. Near ice machine
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler in 66°f water at bar.
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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. Dish area.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. In middle on expo line.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Middle reach in cooler.
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25-05-4
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Basic - Single-service articles improperly stored. On floor in storage room.
Not inverted on cooks line. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Under dish machine (pipes and walls)
Floor drains soiled
Floor under grill line and expo line soiled
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on end of cooks line.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Behind salad prep area.
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale. Drink rail in ice bin at bar area. Had manager discard ice **Corrected On-Site**
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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. 3 small flies in server alley. Flies killed and removed. **Corrected On-Site**
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41-14-4
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High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Hot shot fly strip behind soda machine. **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 51° and non UHT creamers 63°f.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw lamb over cooked potatoes in reach in cooler on cooks line. Manager rearranged cooler.
Raw burger over raw pork chops in reach in cooler on cooks line. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
One dry dropping in dry storage room. Dropping removed.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Microwave oven ceiling
Fry chopper (wall mounted)
Dough cutter plate soiled
Wooden muddler in bar area soiled.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. In bar area.
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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. Lobster bisque. And cooked onions. Made yesterday. Manager dated **Corrected On-Site**
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