| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.Handles in multiple microwaves need to be clean and handles in reach in freezer that is been use as cooler.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.Silverware stored with handles down.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table in cook line. **Repeat Violation**
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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.Employee drinks stored in prep area in cook line. **Corrected On-Site** **Repeat Violation**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.Prep cook , preparing food with no beard guard.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.Freezer floors soiled. .
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14-38-4
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Basic - Food storage container/container lid cracked or broken.Crack containers in clean rack.
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing.Grease trap lid open.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.Rag under cutting board in prep area.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Multiple microwaves in cook line have debris. **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.Light build up in hood filters over fryers. Heavy grease build up in hood filters over grills.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple cooling drawers in cook line have food build up . Small reach in freezer have food debris.
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls around kitchen and ware washing area.
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08B-74-1
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Basic - Water softener salt (food) stored in a location that is not clean and dry.Water softener pellets stored on floor outside and exposed to the rain. **Repeat Violation**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Server brought dirty dishes to ware washing area, changed gloves and didn't wash hands. **Repeat Violation**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook grabbed cooked chicken tenders with his bare hands to serve to customers.
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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.
1 live flying insect on single service to go containers.
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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.Items kept in reach in cooler in cook line for less than 4 hrs. Lettuce 46, Mac and cheese 53, shredded cheese 50, sour cream 47F.
Move items to other cooler. **Corrective Action Taken**
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41-21-4
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Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Degreaser bottle stored in bar no label.
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