| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
Observed accumulation of lime scale on dish racks used wash dishes inside dishmachine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed no handle scoop used to dispense flour at dry storage area.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed build up debris on walk in and reach in cooler equipment door, gaskets coolers.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Observed walk in cooler with All TCS foods ranging from 48-51°F. Do not store time/temperature control for safety food in this unit until the unit is repaired.
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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 cup opened no lid with straw on top of prep shelf in prep area next to the dish washing area.
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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 and keys on prep table at server line area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed employee making bagels in bread area not wearing a hair restraint.
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Observed objectionable odor in prep area and dish area.
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08B-12-5
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Basic - Stored food not covered.
Observed chicken soup made per operator on the 8th not covered in walk in cooler.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed broken tiles on floors missing in prep area next to dish machine washing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls throughout establishment soiled with accumulated grease, food debris, and/or dust.
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29-03-4
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Basic - Water draining onto floor surface.
Observed water draining into pan from broken pvc pipe under 3 compartment sink.
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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.
Observed wet mop not hung to dry at back door in dirty mop bucket.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on cook line not stored in sanitizing solution.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dish machine not sanitizing properly only at 10ppm. use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs with gloves at cook line then proceeded to touch ready to eat slice tomatoes and serve to server at pass bar window.
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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 approximately 20 or more flies located at the server area landing on clean sanitized cup, covered straws, uncovered paper cups being used to serve guests.
Observed approximately 70 or more flies flying around hallway close to back entrance door and hallway leading to server area..
Observed approximately 40 or more flies flying around prep area located next to dish washing area landing on cutting board, food grinder, clean pots on stove, ovens and walls.
Observed approximately ten or more flies flying around 3 compartment sink area landing on clean sanitized pans, strainer, clean hanging utensils and strainers.
Observed approximately 20 or more flies in flying around drain sink and bread proofing area next to walk in cooler for deli and walk in freezer for frozen bread.
Observed 5 or more flies flying through deli area at front counter landing on walls.
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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 chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
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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 chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Observed pink chemical in bottle on condiment shelf with no label.
Operator labeled degreaser. **Corrected On-Site**
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed chlorine sanitizing solution at front counter exceeding 200 or more ppm.
Operator corrected to 100ppm.
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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 clean meat slicer not in use with build up grease , mold and food debris.
Observed can opener blade with mold build up .
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink at front counter being used as a dump sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Observed no probe thermometer in use to measure temperature of food products.
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser at handwash sink located at front counter not working/unable to dispense paper towels.
Paper towel dispenser at handwash sink located at dry storage not working/unable to dispense paper towels.
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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 chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser at handwash sink located at dry storage area not working/unable to dispense soap.
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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.
Observed hand washing sink located at front counter with hot water valve broken. Per operator hot water is not working.
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