| 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. **Repeat Violation**
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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32-07-4
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Basic - Bathroom facility not clean.
Employee restroom inside kitchen.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
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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.
Throughout the 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.
EarPods,
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14-11-4
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Basic - Equipment in poor repair.
Walking cooler door is rusted. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris under equipment and shelves, walking freezer and floor drains/drain covers heavily soiled.
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08B-38-4
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Basic - Food stored on floor.
Pails with margarine and frying oil at cook line.
Cases in walking freezer
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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 inside.
Microwave at waiters station.
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36-62-4
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Basic - Light not functioning.
Hoods lights, prep salad area and dishwasher area. **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.
Build-up of grease on cooking equipment.
Dishwasher rack heavy soiled - plastic containers
Heavy soiled at dry storage area .
Gaskets with slimy/mold-like build-up walking cooler and reach in cooler.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Water bottle inside reach in cooler at cook line **Corrected On-Site**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler front of cook line.
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. In clean racks at waiter's area. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Front of the cookline reach in cooler.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Chicken 31° In standing water at sink.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Dry storage,walk-in cooler, next to hand wash near walking cooler
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by the kitchen entrance of the kitchen.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. At waiters station
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Waiter
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10-05-5
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Spatulas in dirty water at front counter flat top.
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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.
Raw chicken above sweet plantains **Corrected On-Site**
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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.
Cook line reach in cooler:raw chicken (47°F - Cold Holding); raw beef (50°F - Cold Holding); clams (51°F - Cold Holding); shrimp (47°F - Cold Holding) Ambient temperature of the reach in cooler 50° , per manager food in unit approx less than 2 hours.
Front counter reach in cooler: raw chicken (46°F - Cold Holding); raw beef (50°F - Cold Holding)
Advised operator to ice bath or move to the walk-in cooler **Admin Complaint**
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29-34-4
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High Priority - Vacuum breaker wrong at hose bibb or on fitting/splitter added to hose bibb.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Encrusted material on can opener blade.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand-wash sink next to walk-in cooler blocked with boxes and food cart.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Front counter cook prep employee washing utensils in hand wash sink at front.
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