| Violation
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Observation
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
- Observed mood buildup in gaskets of both chest freezers at dry storage area. **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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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.
- Observed employee wearing watch while preparing food. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
- Observed accumulation of food debris, spills and dust on the floor under dry storage area next to walk-in cooler. Operator cleaned and sanitized floor **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor at dry storage area.
-Bag of whole onions, containers with mashed potatoes under rack next to water heater and containers of sour sauce and oil next to water heater. Operator elevated. **Corrected On-Site** **Repeat Violation** **Warning**
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10-08-5
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Basic - Ice scoop handle in contact with ice. Operator removed, cleaned and sanitized scoop. **Corrected On-Site** **Warning**
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22-04-4
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Basic - Lime scale build-up inside ice machine at bar. Operator cleaned and sanitize. **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees in bar area. **Warning**
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature.
Observed seafood thawing at three comportment sink at room temperature. Operator turned water on. **Corrected On-Site** **Warning**
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03F-02-5
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High Priority - 1)Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-Observed black beans on steam table with no time mark. Operator time marked from 11:30-3:30.
2) No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For black beans at steam table. Provided form to operator. **Corrective Action Taken** **Warning**
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food.
- Observed tray with raw fish stored over bags of cooked mussels and ceviche sauces inside tall cooler. Operator moved raw fish to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed tomato sauce date marked 7/10/2020 and cooked soy sauce date marked 7/13/2020 inside lowboy at prep area. See stop sale **Warning**
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
- Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed tomato sauce date marked 7/10/2020 and cooked soy sauce date marked 7/13/2020 inside lowboy at prep area. See stop sale **Warning**
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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) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- Observed inside fliptop at cookline chorizo (45°F - Cold Holding); prime steak (46°F - Cold Holding). Per operator foods were moved from walk-in cooler the day before and have not been used today. See stop sale
2) 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.
- Observed blood sausage (50°F - Cooling overnight) mashed potatoes (48°F - Cooling overnight) in fliptop at cookline. Per operator foods were cooked yesterday and placed inside reach in cooler to cool overnight. See stop sale **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- Observed inside fliptop at cookline chorizo (45°F - Cold Holding); prime steak (46°F - Cold Holding). Per operator foods were moved from walk-in cooler the day before and have not been used today. See stop sale **Warning**
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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.
- Observed blood sausage (50°F - Cooling overnight) mashed potatoes (48°F - Cooling overnight) in fliptop at cookline. Per operator foods were cooked yesterday and placed inside reach in cooler to cool overnight. See stop sale **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
- Observed additional spigot added to hand wash sink at bar area for drinking water. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink in bar area. **Warning**
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