| Violation
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Observation
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup near clean pans on prep table in prep area. Employee removed drink. **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Bartender no beard guard when preparing drinks scooping ice.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Mold like debris on gaskets of deli reach in cooler.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Grease build up on floor in kitchen Under equipment. **Repeat Violation**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. Soiled build up of grease on hood system and filters.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed tongs. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of small convection oven soiled with buildup of burnt on food debris. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in deli cooler on cooks line.
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature. Chicken thawing at room temperature. Employee moved chicken to prep sink to thaw under running water. **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand sink in kitchen.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Employee moved wet cloth to sanitizer bucket. **Corrected On-Site**
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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. 2 live flies in interior bar not landing. **Repeat Violation**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish in reach in freezer. Employee moved raw beef to lower shelf. **Corrected On-Site** **Repeat Violation**
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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. Butter Sauce made 5/5, egg noodles made 5-5, turkey made 5-5, beef tips made 5-6.
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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. Butter Sauce made 5/5, egg noodles made 5-5, turkey made 5-5, beef tips made 5-6.
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22-20-5
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Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine outside and interior of ice machine in interior bar mold like debris. Employee cleaning ice machine. **Corrective Action Taken**
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22-22-4
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Intermediate - Encrusted material on can opener blade. Can opener blade soiled with food debris.
Cutting boards stained.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Three compartment sink in bar set up with quaternary no test strips.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Reach in cooler shelves soiled with food debris.
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22-01-4
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Intermediate - Soda gun soiled. Soda guns soiled in interior bar.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in exterior bar area not labeled.
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