| 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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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Observed hand wash sink next to door in the kitchen area.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Container with oil and red salsa. Operator removed and discarded cups. **Corrected On-Site** **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
Observed in hood system in the kitchen area.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving and floor in front of the cook line.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area.
Observed cases of cooking oil stored on floor on storage area in the back of the restaurant.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
Observed two cases of potatoes stored in the floor next to preparation table.
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24-05-4
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Basic - Clean pots and pans not stored inverted or in a protected manner.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. By walk in freezer: large clean pots stored on the floor.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed in the preparation tables in the kitchen area **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
Observed I. The kitchen: 1 dead roach on lid of a bin with rice. Near employee restroom: 10+ dead roaches on top glass reach in freezer with ice cream. Wall outside of walk in cooler: observed 1 dead roach. **Admin Complaint**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed a glass with milk in preparation table in the kitchen area.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. By dish machine.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Observed behind stove and cooking grill area in the kitchen.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Observed inside storage area next to co2 tank **Repeat Violation**
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice.
Observed in front counter area.
Employee removed and stored inside clean container. **Corrected On-Site** **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Observed in the kitchen oven.
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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.
Observed around kitchen area. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table by 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.
Observed in walk in freezer: raw chickens stored in Thank you carry out bags. **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Three compartment sink.
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Walk in cooler: raw chicken stored above cases of lettuce and cases of tomatoes.
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21-10-4
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Basic - Soiled dry wiping cloth in use at the cook line. Operator discarded cloths. **Corrected On-Site**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen: by dry storage area.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler: ham and cheese, cooked black beans, and cooked pork. **Repeat Violation**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Raw chicken. **Corrected On-Site**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
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14-12-4
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Basic - Utensils in poor condition. Burnt spatula. Operator discarded. **Corrected On-Site** **Repeat Violation**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-72-4
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Basic - Walk-in freezer floor soiled. **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed in the kitchen grill area.
Employee put them in sanitizer bucket. **Corrected On-Site**
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35A-07-4
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High Priority - 4+ small flying insects in lobby near storage for silverware and napkins. **Admin Complaint**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Red peppers and black olives.
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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. Observed cook crack raw shell egg, touched spatula, and then touched sliced cheese. Sliced cheese was discarded by cook.Operator coached cook and instructed employee to remove gloves and wash hands. **Corrected On-Site**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Walk in cooler: container with blue cheese mold .
Observed a container with blue cheese dressing moldy.
Employee throw it away. **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.
Observed breaded chicken (49°F - Cold Holding); breaded beef (49°F - Cold Holding); tuna salad (62°F - Cold Holding), cooked chicken (62°F - Cold Holding). As per operator, food was stored overnight in the walk in cooler and placed in reach in cooler 5 hours before the inspection. Operator discarded all food.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At the cook line: container with 21 raw shell eggs.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
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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. Observed cook crack raw shell egg, touched spatula, and then touched sliced cheese. Sliced cheese was discarded by cook.
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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.
Observed breaded chicken (49°F - Cold Holding); breaded beef (49°F - Cold Holding); tuna salad (62°F - Cold Holding), cooked chicken (62°F - Cold Holding). As per operator, food was stored overnight in the walk in cooler and placed in reach in cooler 5 hours before the inspection. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Kitchen prep table: red container with chlorine on a shelf by container of rice.
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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. By the back door. **Repeat Violation**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. closet by the restrooms. **Repeat Violation**
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22-20-4
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Intermediate - Accumulation green mold-like substance in the interior of the ice machine.
Observed big ice machine outside.
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22-63-4
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Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Front counter: all three bubblers with melon juice. Operator cleaned during the inspection. **Corrected On-Site**
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01C-09-4
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Intermediate - Clams tag missing required information. Seafood chest reach in freezer.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed in the preparation tables in the kitchen
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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. Walk in cooler: cooked black beans, cooked pork, and ham and cheese croquette filling. As per operator, all food prepared two days ago.
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16-08-4
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Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed on shelf, 4 extra large pots.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
Observed in kitchen area top of preparation table.
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22-18-4
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Intermediate - Soil residue in food storage containers. Walk in cooler: container with blue cheese. Kitchen: all containers.
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