| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **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.
Boxes of meat stored on floor in WIC
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pots stored next to dishwasher not inverted
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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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.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Old food on floor behind equipment at front counter
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Employee placed on shelf
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08B-30-4
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Basic - Food stored in dry storage area not covered.
Chicken base, sugar, and flour not covered. Manager covered. **Corrected On-Site**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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36-31-4
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Basic - Hole in ceiling.
Above chemical and takeout dry storage
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36-24-5
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Basic - Hole in or other damage to wall.
Hole in wall in dry storage area of kitchen. Area has evidence of rodent activity
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Ice build up in customer takeout dessert freezer
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Employee removed **Corrected On-Site**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Manager removed scoop **Corrected On-Site**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair.
Flip top cooler door hinge is broken.
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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.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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33-34-4
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Basic - Storage area not maintained clean and organized.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Containers of seasoned chicken and beef, taquitos, and raw shrimp uncovered in WIC
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
30 droppings under freezer in kitchen
30 droppings in chemical storage area
60 droppings behind front counter equipment
30 droppings under front counter hand sink
20 droppings on condiment storage station
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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.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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