| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
On sides of fryers.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
In back of dry storage area.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
In dry storage area, acoustic style tiles present.
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36-36-4
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Basic - Ceiling tile missing.
Near walk cooler by back door.
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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.
In kitchen area on cook line.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Employee phone on prep table across from dish area. Phone removed. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Blue plastic cups in wait station area.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Behind and under cooking equipment on cook line.
In walk in cooler and walk in freezer.
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36-24-5
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Basic - Hole in or other damage to wall.
Under triple sink.
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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.
In back of kitchen near exterior door.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In walk in freezer.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Cooked corn in walk in cooler. Water removed. **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
In dish area.
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16-60-1
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Basic - Warewashing machine not automatically dispensing the sanitizer.
0ppm.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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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.
Two pans of cut tomatoes stored over night in reach in salad cooler on expo line 49°. Manager discarded.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
Items on cook line not marked. Cook stated items put out about 20 minutes prior and marked items. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw beef stored over cut squash in stand up cooler on cook line. Raw bacon stored over French fries in stand up cooler on cook line. All items moved and stored properly. **Corrected On-Site**
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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.
Two pans of cut tomatoes stored over night in reach in salad cooler on expo line 49°. Manager discarded.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
On tomato slicer stored on cook line.
On cutting boards stored in dish area.
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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.
On cook line, hand washing sink has pan inside. Pan removed. **Corrected On-Site**
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
White handled knife on cook line. Knife discarded. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At hand washing sink in back of kitchen near back door. Soap provided. **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
Reach in cooler on cook line.
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