| 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.Top of the dish machine soiled.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.Observed cup used as scoop in the Tatziki sauce stored in the reach in cooler.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Observed dish machine chlorine at 10 ppm.
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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.
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12B-02-4
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Basic - Employee drinking in a food preparation or other restricted area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.Small white freezer located across from the cook line.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.Front counter wine coolers.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer.Cook line and prep kitchen freezers. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.End reach in cooler and freezer located across from the cook line.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.Observed Cook line stove trays soiled with old food. **Repeat Violation**
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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. **Corrected On-Site**
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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 slice breads without wearing gloves.
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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 *chicken wings (53°F - Cold Holding); *meatballs (52°F); *batter (68°F - Cold Holding); Plant Foods (51°F - Cold Holding) **Corrective Action Taken**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.Observed gallon of milk not date marked held in the front counter reach in cooler.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Next to the walk in cooler.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen hand wash sink.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.Observed paint brush used as basting brush for oil.
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.Prep area cooler-storing calamari located across from the pots.
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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.Rice and pasta stored in the reach in cooler next to the hand wash sink.
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