| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. All cooking equipment on cooks line **Repeat Violation**
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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 sauce bins, spray hose at three compartment sink, racks above three compartment sink, handles to Reach in cooler and oven. **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw meats, buckets stored on floor in Walk in cooler
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35A-03-4
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Basic - Dead roaches on premises. 2 dead on floor under oven, 2 dead under cooks line
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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. Above three compartment sink
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36-01-4
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Basic - Floor /walls/ceiling not cleaned when the least amount of food is exposed.
Floor in Walk in cooler and walk in freezer
Floor under cooks line
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Front station **Repeat Violation**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Various items outside back door. **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork at room temp still frozen near three compartment sink. Advised employee to run water
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Pork, cut greens , raw chicken , various items **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Repeat Violation**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting ready to eat lettuce with bare hands. Advised employee no bare hand contact with ready to eat items. Employee washed hands and placed gloves on.
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tag missing from bag of oyster
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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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. Cooks line
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01C-01-4
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Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale 1 bag
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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. Cooked duck, cooked chicken, cut leafy greens, sauces in buckets, various items in Walk in cooler and walk in freezer **Repeat Violation**
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