| 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.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
-bowl used to scoop salt
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
-in dry storage shed **Repeat Violation**
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
-at prep station in kitchen **Repeat Violation**
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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.
-water bottle on prep table in kitchen
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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.
-jacket on bowl at dry storage rack
-jacket next to pots on top of reach in cooler
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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.
-employee wearing Apple Watch while prepping food
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-employee at cooks line
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
-plastic containers at dish drying rack rack
-plastic cups at front counter **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
-tong on stove handle **Repeat Violation**
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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.
-scoop handle in link lemonade powder
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
-oven in kitchen has accumulation of grease **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters have accumulation of grease
-shelves throughout kitchen have accumulation of grease
-reach in cooler gaskets have accumulation of slime **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
-in kitchen area **Repeat Violation**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink at front counter
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed onions over buckets of pickles in walk-in cooler
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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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.
-squeeze bottles at cooks line
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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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.
-pasta (50 - Cold Holding); mozzarella cheese (49 - Cold Holding)
Operator moved all items to walk-in cooler during time of inspection. **Corrective Action Taken**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-marinara (112 - Hot Holding)
Discussed reheating to 165 °F with operator
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
-surface cleaner on table above straws and sugar packets
-chemical spray bottles over tea and mugs at front counter
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
-ambient temperature at 40 and ambient thermometer in reach in cooler at 50 °F
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-slicer had accumulation of food residue
-can opener blade has accumulation of food residue
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