| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located next to dish washing area.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located above kitchen prep area.
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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 located on bottom storage rack next to dish washing area. Manager inverted pots. **Corrected On-Site**
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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. Observed employee bags/purses/cell phones stored on shelving above kitchen prep counter.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of sugar located under kitchen prep counter.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets located at back kitchen prep area.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler located at back kitchen prep area.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly located under handwash sink at beverage station.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed flour counter under kitchen prep counter not identified.
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03D-02-5
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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 6 hours. Observed corn purée (77°F - Cooling Overnight) and garbanzo beans (52°F - Cooling Overnight) located in large plastic food storage containers inside walk in cooler. As per Chef, food items were prepared the pervious night approximately 6pm and placed into walk in cooler overnight, temperatures still above 41°F.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours.
Observed corn purée (77°F - Cooling Overnight) and cooked garbanzo beans (52°F - Cooling Overnight) located in large plastic food storage containers inside walk in cooler. As per Chef, food items were prepared the pervious night approximately 6pm and placed into walk in cooler overnight, temperatures still above 41°F.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of Evaporated Milk; Jerzee at 3qt (each) and 5 cans of artichokes; Del Destino at 3lbs (each), all located on a can rack next to kitchen prep counter.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm at bar area.
Advised manager to use dish machine at kitchen area tested at 100ppm, chlorine sanitizer. **Corrective Action Taken**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored in individual aluminum containers above trays of diced vegetables inside reach in cooler located at front food prep area.
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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 diced tomato topping (67°F - Cold Holding) located at front food service counter, less than 4 hours.
Advised chef to submerged food container in ice to maintain temperature at 41°F and below. **Corrective Action Taken**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at kitchen mop sink.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles located at soda dispenser at main kitchen food prep line.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottles stored inside handwash sink at bar area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar area.
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