| Violation
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Observation
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment out side back door. Manager had employee run through dish machine wash and sanitize. Stored in clean location to dry. **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Walk in cooler floors, storeroom floors, bar area and kitchen all with soiled debris build up.
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08B-38-4
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Basic - Food stored on floor. Containers of food on walk in floor. Moved to shelf. **Corrected On-Site**
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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. At prep area near walk in cooler.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Floor fans soiled.
Front bar area for glass storage shelves soiled.
Kitchen under prep shelves soiled.
Hoods soiled. **Repeat Violation**
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21-14-4
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Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths not in suitable container next to mop sink outside. Employee bagged during inspection. **Corrected On-Site**
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33-34-4
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Basic - Storage area not maintained clean and organized. Back area around mop sink is in disarray and garbage at railing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall along breading station soiled.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths. **Repeat Violation**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia.
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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. Bulk flour. Labeled. **Corrected On-Site** **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 based upon minimum required cooking temperature. Raw chicken breasts stored over raw oysters on sheet pan on speed rack in walk in cooler. Moved to properly store. **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. Multiple wrapped cooked beef in walk in cooler over 24 hours with no date marks. All dated. **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. At cook line 3 door cooler, sliced cheese 47/48° stored above cold one and shredded cheese 49/50° with top of flip top cooler open. Manager placed cheese in walk in and replaced with cold product. Discussed using SS containers and keeping TCS products in contact with cold hold vessels. Manager will possibly add to time as a public health control for busy times. **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. Steam well, black beans 109/112° and chicken 114/116° in pans double stacked in steam well at cook line. Manager heated to +165° to hot hold at +135°. **Corrected On-Site** **Repeat Violation**
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02A-04-4
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Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Provided oyster advisory to manager. Printed and placed at bar and hostess station. **Corrected On-Site**
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk in cooler. Tag placed back with stock. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink in prep kitchen front line. Ice in sink. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at prep station. Paper towels provided. **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bottles on glass cleaner at bar. Labeled. **Corrected On-Site**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at wait station hand sink in dining room next to ice bin.
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