| Violation
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Observation
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33-14-4
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Basic - Dumpster overflowing garbage. **Warning**
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08B-27-4
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High Priority - Basic - Flour and sugar placed in soiled container. **Warning**
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33-09-4
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Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Warning**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in triple sink area. **Warning**
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08B-38-4
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Basic - Onion soup and life oyster stored on floor in walk in cooler. **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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29-20-5
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Basic - Standing water in handwash sink, in kitchen. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust, in prep area to the left at entrance to kitchen. **Warning**
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02D-01-5
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Basic - Working containers of sugar and four removed from original container not identified by common name. **Warning**
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01B-37-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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.
Marinara sauce cooling over night in walk in cooler.
**Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 dead fly inside salt container used to sprinkle pretzels.
See stop sale
1 life flying insect on prep table at entrance to kitchen.
1 life flying insect on triple sink. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
6 live roaches on floor under reach in freezer at cook line.
1 live roaches on the wall next to hand washing sink in prep area.
2 live roaches on cardboard boxes to the right at entrance to kitchen. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
50+ rodent droppings on floor under left shelf in dry storage.
20+ rodent droppings on floor under right shelf.
2 rodent droppings inside box with paper goods, on right shelf in dry storage.
10+ rodent droppings in box of new shakers, on right shelf.
No door between dry storage and cookline. **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
1 dead fly inside salt container used to sprinkle pretzels. **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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cheese stuffed mushrooms 50°F, rice 50°F, baked potatoes 48°F, tuna 50°F, calamari 48°F, lamb chop 50°F, onion soup 50°F, blue cheese 49°F in walk in cooler over night. Ambient temperature in walk-in cooler 48°F.
**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.
Cheese stuffed mushrooms 50°F, rice 50°F, baked potatoes 48°F, tuna 50°F, calamari 48°F, lamb chop 50°F, onion soup 50°F, blue cheese 49°F in walk in cooler over night. Ambient temperature in walk-in cooler 48°F.
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.
Marinara sauce cooling over night in walk in cooler.
See stop sale. **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Left steam table: marinara sauce (110°F - Hot Holding); spinach (120°F - Hot Holding); cheese 124 (120°F - Hot Holding); lemon butter sauce (120°F - Hot Holding), cook stated for less than 3 hours.
Foods were placed on stove to reheat. **Corrective Action Taken** **Warning**
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01C-03-4
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Intermediate - Clam and oyster tags not marked with last date served. **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 next to walk in cooler.. **Warning**
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