| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Operator removed from rice. **Corrected On-Site**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
At the cookline between the equipment.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
1) In the ware washing area by the back door.
2) In the food storage area by the cookline.
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35A-03-4
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Basic - Dead roaches on premises.
-Observed 3 dead roaches on floor under triple sink.
-Observed 7 dead roaches on floor at the cookline.
-Observed 3 dead on the floor behind the True Freezer.
-Obseved 2 roach traps with a total 15 dead roaches behind the operable reach in freezer across from the bar area.
-Observed 2 roach traps in the Bar area with a total of 9 dead roaches in traps.
-Observed 2 dead roaches in the bar area on the counter tops.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Bar area single service shelf- operator removed purse. **Corrected On-Site**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees are wearing watches and bracelets.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Operator put on a hair net. **Corrected On-Site**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Across from the walk in cooler.
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Throughout kitchen and in the food storage area.
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25-32-4
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Basic - Reuse of single-service articles.
-At the cookline- observed the cook touch cooked white rice after handling raw fish directly with the same gloves. Explained proper hand washing procedures and safe food handling procedures to the employee. Employee washed her hands and changed her gloves.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
At the cookline.
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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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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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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
-At the cookline- observed the cook touch cooked white rice after handling raw fish directly with the same gloves. Explained proper hand washing procedures and safe food handling procedures to the employee. Employee washed her hands and changed her gloves. **Corrective Action Taken**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
-Observed 14 live roaches in the kitchen area- 2 under the countertop oven on the prep table next to steam table-4 in the dry storage area- 2 under the triple sink- 4 on floor at the cookline- 2 on wall behind the True Freezer.
-Obseved 8 live roaches inside the inoperable Green World Freezer- across from the bar area.
-Observed 2 live roaches in the bar area on the wooden wine case.
-Observed 1 live inside oven by cookline
-Observed 1 live by front counter.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
-Observed 4 droppings on top of the dish machine.
-Observed 2 droppings by the back door in the ware washing area.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Walk in cooler- 20 quarts of cooked beans (47-50°) cooling overnight.
2) Walk in cooler- 10 quarts of soup (46-48°) cooling overnight.
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03D-05-5
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High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
1) Walk in cooler- 20 quarts of cooked beans (47-50°) cooling overnight.
2) Walk in cooler- 10 quarts of soup (46-48°) cooling overnight.
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment.
1)In the kitchen- under cooking equipment at the cookline, under the steam table and on top of the prep table under the microwave and Cadco oven.
2) Inside the men's and women's Restrooms and in the hallway.
3) In the bar area.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-Sanitizer Bucket (Chlorine >200ppm corrected to 100ppm). **Corrected On-Site**
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22-20-5
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Basic - Intermediate - Bar area- Accumulation of black/green mold-like substance in the interior of the ice machine.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
In the bar area. **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Operator provided. **Corrected On-Site**
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
-Inoperable reach in freezer in disrepair with live roaches inside of it.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At the front counter- operator provided soap. **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Degreaser- kitchen area.
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