| 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.
In buckets of dry goods, observed bowl acting as scoop. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
By oven/soda boxes. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
Observed 2019 license on shelf above bar. **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.
In fridge by bar area, employee food and drinks next to bar glasses. **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.
Backpack and hat stored on shelf with drink boxes. Operator removed. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
-Door handle of tall reach in cooler broken (near prep area).
-Microwave interior in disrepair.
-cutting board grooved
-spatula handle in disrepair
-Plastic containers in disrepair
**Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Dry storage area. **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Small white freezer chest. **Warning**
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36-70-4
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Basic - Objectionable odor in establishment. From drain pipe by cook line **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested 0ppm on server station. Spoke to employee regarding use of cold water to make bucket. **Corrective Action Taken** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Buckets near oven prep area unlabeled. **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook portioned cracked eggs to plating ready to eat food. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Employee prepping food went to put on gloves without washing hands. Advised proper handwashing and employee washed hands. **Corrected On-Site** **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.
Employee washing dishes touched dirty dishes then touched clean dishes. Advised proper handwashing procedures. **Corrective Action Taken** **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.
Observed 1 small flying insect near hand wash sink in dish area. **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.
-Butter pats left on dining room tables temped 78 °F, had operator discard.
-sausage cold holding on counter at 80 °F, had operator move into ice.
sliced cheese 62°f, peeled boiled egg 58°f, sauerkraut 57°f, ham 58°f, shredded cheese 63°f **Corrective Action Taken** **Warning**
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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 and the time removed from temperature control can be determined. Operator removed from time at 9:15am. Discussed marking on white board each time a new bucket is pulled out of reach in cooler. **Corrective Action Taken** **Warning**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.
Butter pats left on tables in between customers. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Shell eggs stored on top of butter in walk in cooler. Operator moved eggs to bottom shelf. **Corrected On-Site** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
20 soft to semi hard droppings observed on floor near water heater and mop sink in separate storage room off of dish room. **Warning**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drains.
When turning on hand wash sink on cook line, water backs up from drain pipe onto floor under chest freezer and reach in coolers into prep area between cook line and server station. In order to get into chest freezer or reach in cooler, employees would need to step into the back up water. Area cannot be blocked off.
Employees began mopping up area. **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.
Butter pats left on tables temped 78 °F, operator discarded. **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Bucket tested 200 ppm, operator dumped water and sanitizer tested 100 ppm. **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
On cookline and fryer baskets. **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.
Wiping cloths stored in hand wash sink in dish area. **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand wash sink cook line 97°f ran approximately three minutes, 95°f second cook line ran approximately two minutes **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Back hand wash sink near dry storage area.
Operator added soap dispenser. **Corrected On-Site** **Warning**
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