| Violation
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Observation
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21-05-4
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Basic - Cloth used as a food-contact surface. Cloth used to cover bread before cooking on cooks line.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead on ice machine machine. 7 dead on shelving near linens. 3 dead by walk in cooler. 2 dead on cooks line. 4 dead behind freezer. 2 dead in bar area, 5 dead under buffet.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table. Child's bike in kitchen
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Operator and cook working in kitchen with no hair restraints.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Box of produce exposed to splash and drips from ceiling leak in walk in cooler.
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08B-38-4
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Basic - Food stored on floor. 2 bags of Onions on floor on cooks line. Operator removed.
Crate of onion on floor under prep sink
- buckets of sauce stored on food in walk in cooler **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Coolers behind bar.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Food and grease behind equipment on cooks line.
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36-24-5
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Basic - Hole in or other damage to wall. Hole in wall near back door that leads outside.
Wall behind cooks line damaged.
Floors peeling in dining room
Ceiling dripping in walk in cooler
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of water on cooks line.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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43-01-4
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Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in office which is also being used for food storage.
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33-16-4
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Basic - Open dumpster lid.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coke can and Gatorade bottle in reach in cooler on cooks line operator removed. **Corrected On-Site**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open vermin present.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Due to damage to door.
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Thawing chicken in 3 cpt sink not submerged.
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw marinated chicken stored above potatoes and ginger in walk in cooler.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go boxes behind bar not inverted.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Drain near ice machine machine not draining. When water runs to hand wash sink runs, the drain over flows.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Shelving in bar area, counter tops in kitchen
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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. Squirt bottles on cooks line no labels.
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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. Tested dishwashing machine chlorine at 0 ppm
- 3 compartment sink quat sanitizer tested at 0ppm
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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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. Cook touching bread with bare hands. Inspector informed of glove procedure. **Corrected On-Site**
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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. One live fly observed on cooks line landing on onions.
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41-20-4
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High Priority - Pesticide use not in accordance with manufacturer's directions. Operator observed using home defense bug arrived pest control spray on walls and other areas during inspection.
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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 on cooks line temped at 1pm 84 °F , was placed on line at 12 pm. Operator placed in cooler **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 25 live roaches found right side on cooks line. 3live near linen baskets. 4 live on left side of cooks line. 1 live in freezer. 2 live above sandwich prep table on cooks line. 4 live above mop sink, 3 live on wall behind dishwashing machine. 5 behind large deli style cooler on cooks line
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. - bug barrier home defense stored in 3cpt sink.
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment. Tracking powder behind refrigerator on cooks line.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Oven range and back splash soiled.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled paper towels. **Corrected On-Site** **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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. Nothing in reach in cooler has date marking.
- containers of marinated chicken in walk in cooler no date marking.
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