| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents in food preparation areas next to wine bottles soiled with accumulated food debris, grease, dust, or mold-like substance.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.
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35A-03-4
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Basic - Dead roaches on premises.
Observed approximately 10 or more dead roaches on floor next to wine bottles stored at front counter.
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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.
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee beverage on prep table with no lid on prep table with condiments.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Observed employee eating I empanadas at front counter
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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 cellular phone stored on top of shelf with clean sanitized plates.
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14-11-5
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Basic - Equipment in poor repair.
Observed reach in cooler at cook line with all torn gaskets.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.
Observed foods coffee, syrups exposed to splash from hand washing sink located at front counter.
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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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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees located at front counter.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
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25-06-4
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Basic - Single-service articles to go containers at front counter not stored inverted or protected from contamination.
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of sugar removed from original container located at front counter not labeled .
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41-07-4
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High Priority - Container of medicine improperly stored.
Observed medicine stored on counter with clean sanitized plates.
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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.
Observed 1 live fly inside orange juice maker at front counter.
Observed live flies flying around front counter where coffee maker, juice machine hand washing sink located.
Observed approximately 15 or more live flies flying around standing reach in cooler in kitchen prep area.
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01D-03-5
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High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
Observed no parasite destruction for Atlantic salmon cold smoked salmon
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Observed pesticide fly spray raid on shelf at front counter stated for household use only.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 40 or more rodent droppings throughout kitchen prep area
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed TCS foods greater than 41°F for more than 4 hours and 48 hours salmon (54F); smoked salmon (54F - Cold Holding); bacon (51F - Cold Holding); provolone (44F - Cold Holding); American white cheese (46F - Cold Holding); Swiss cheese (45F - Cold Holding); corn (54F - Cold Holding); tomato sauce (54F - Cold Holding); feta cheese (44F - Cold Holding); sliced turkey (50F - Cold Holding); cream cheese (44F - Cold Holding); chickpea's (51F - Cold Holding); boiled eggs (54F - Cold Holding); butter (66F - Cold Holding); cheesecake (53F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed TCS food less than 135°F for more than 4 hours per operator
beef empanadas (113F - Hot Holding); chicken empanadas (113F - Hot Holding); ham empanadas (112F - Hot Holding); cheese empanadas (112F - Hot Holding)
Walk in cooler turkey (45F - Cold Holding); ham (45F - Cold Holding); feta cheese (45F - Cold Holding); cooked spinach (45F - Cold Holding); cooked meats (45F - Cold Holding); cooked onions (45F - Cold Holding); ricotta cheese (45F - Cold Holding); lettuce (45F - Cold Holding); provolone cheese (45F - Cold Holding)
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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 TCS foods greater than 41°F for more than 4 hours and 48 hours salmon (54F); smoked salmon (54F - Cold Holding); bacon (51F - Cold Holding); provolone (44F - Cold Holding); American white cheese (46F - Cold Holding); Swiss cheese (45F - Cold Holding); corn (54F - Cold Holding); tomato sauce (54F - Cold Holding); feta cheese (44F - Cold Holding); sliced turkey (50F - Cold Holding); cream cheese (44F - Cold Holding); chickpea's (51F - Cold Holding); boiled eggs (54F - Cold Holding); butter (66F - Cold Holding); cheesecake (53F - Cold Holding)
Walk in cooler turkey (45F - Cold Holding); ham (45F - Cold Holding); feta cheese (45F - Cold Holding); cooked spinach (45F - Cold Holding); cooked meats (45F - Cold Holding); cooked onions (45F - Cold Holding); ricotta cheese (45F - Cold Holding); lettuce (45F - Cold Holding); provolone cheese (45F - Cold Holding)
Walk in cooler turkey (45F - Cold Holding); ham (45F - Cold Holding); feta cheese (45F - Cold Holding); cooked spinach (45F - Cold Holding); cooked meats (45F - Cold Holding); cooked onions (45F - Cold Holding); ricotta cheese (45F - Cold Holding); lettuce (45F - Cold Holding); provolone cheese (45F - Cold Holding)
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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.
Observed TCS food less than 135°F for more than 4 hours per operator
beef empanadas (113F - Hot Holding); chicken empanadas (113F - Hot Holding); ham empanadas (112F - Hot Holding); cheese empanadas (112F - Hot Holding)
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed all deli meats, cheese, ricotta, feta, cream cheese, Brie cheese, lettuce, all opened more than 24 hours not date marked.
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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 all gaskets and reach in cooler doors, handles with built up mold like substance.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink used as dump sink.
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16-37-1
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Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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31A-09-4
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Intermediate - Observed Handwash sink not accessible for employee use at all times with cup and silverware in sink.
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31B-02-4
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Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at front counter.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed TCS foods cooked spinach, all cooked meats, cooked onions, prepared more than 24 hours not date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed clear bottle with bleach and degreaser not labeled at front counter.
Operator labeled bottle **Corrected On-Site**
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