| 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.
Drain inside of hand washing sink near to go area on front counter.
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36-75-4
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Basic - Build-up of soil/debris on the floor .
Kitchen floors.
Walk in cooler floor.
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22-13-4
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Basic - Coffee dispenser not cleaned at least once every 24 hours.
Coffee machine on front line .
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
Cover missing on trash receptacle in women's room.
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40-07-4
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Basic - Employee personal items stored with or above food, single-service items.
Personal belongings next to to-go liners on shelf just outside of office.
Manager moved liners above personal items. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Pans stored above three compartment sink.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Fan near walk in cooler, fan stored underneath prep table where items are reheated.
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14-38-4
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Basic - Food storage container cracked or broken.
Lemon containers on front counter.
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33-16-4
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Basic - Open dumpster lid.
Manager closed dumpster lid. **Corrected On-Site**
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36-34-5
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Basic - Vents soiled with accumulated grease, dust substance.
Vent in dish area.
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29-20-5
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Basic - Very slow draining water in handwash sink.
Hand washing sink in kitchen near walk-in cooler.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with mold-like build-up.
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36-27-5
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Basic - Wall soiled with accumulated food debris, and/or dust.
Walls throughout the kitchen.
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29-11-4
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Basic - Water leaking from pipe.
Pipe underneath hand washing sink next to table used for reheating.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Lemons on front counter.
Employee moved to back counter. **Corrected On-Site**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched glasses,portioned sour cream without washing hands.
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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.
Sliced turkey in reach in cooler across from pass through window 47°. Manager stated items held in cooler over night. Manager discarded. **Corrective Action Taken** **Repeat Violation**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Sliced turkey in walk in cooler timed for 8:50am held at 51°. Temperature taken at 4pm. Manager stated items had been sliced and placed in cooler earlier in the morning.
Manager discarded. **Corrective Action Taken**
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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.
Sliced turkey in walk in cooler timed for 8:50am held at 51°. Temperature taken at 4pm. Manager stated items had been sliced and placed in cooler earlier in the morning.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet outside of back door.
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22-21-4
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Intermediate - Accumulation of black mold-like substance inside the ice bin.
The ice bin across from the tea machine.
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Using copies for proof of training.
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