| 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. At bar Ice bin at bar soiled.
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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. Beer cooler at bar
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Not secured at the bar. **Repeat Violation**
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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. Hood vents also heavily soiled dust hanging from vent
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Frozen stir stix in reach in freezer in back shed stored directly on soiled bottom shelf
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Multiple places through out the kitchen missing baseboards/cove molding.
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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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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. Speakers, charging cords and tools stored with clean plates. **Repeat Violation**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook with extremely long hair in one pony , not effectively restrained
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.door handles broken on reach in freezer /reach in cooler units **Repeat Violation**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Excessive amounts of old food and debris under and behind equipment, prep area near can storage, under floor mixer, behind back syptoveand behind dough prep table, behind Dish Washing Machine. Floors of walk in cooler soiled.
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08B-38-4
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Basic - Food stored on floor. Case of raw carrots stored on floor of walk in cooler, corrected.
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36-24-5
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Basic - Hole in or other damage to wall. Dishwashing station back wall no longer smooth and easily cleanable top and under rail. Wall behind the pizza prep table hand wash sink need repairs
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36-62-4
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Basic - Light not functioning. Cooks line and storage area where reach in freezer stored inside
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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. Lights installed without covers in the cooks line area,
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line soiled, fryers and reach in cooler units. Hood vents in back hood suppression system soiled.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station interior shelving heavily soiled. Reach in cooler drawers in back are heavily soiled interior. **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Cooked frozen spinach thawing on counter top, placed back in reach in cooler **Corrected On-Site**
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Electric lines and plumbing lines soiled
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. And reach in cooler unit shelving rusting.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooks line stove and the dish washing area soiled.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at 0 ppm , primed at 50 ppm.
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22-35-5
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High Priority - Food preparation sink has soil/old food residue. Table holding prepared pizza dough soiled.
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken filets stored over raw fish in reach in freezer, corrected **Corrected On-Site** **Repeat Violation** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One (1) live roach under slicer,
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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.
Shredded cheese pulled at 045 am 70° cold holding,
Tomatoes left on prep table 69° cold holding
Cooked pasta pulled at 1045 am at 74° cold hold. Cooked believed items where covered on written time plan, no time plan find from operator, new plan set to owner to correct. **Repeat Violation** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Spray bottle mold remover stored with clean single used pizza boxes, corrected **Corrected On-Site** **Repeat Violation**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at pizza station heavily soiled/stained. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Back hand wash sink next to Dish Washing Machine. No soap or paper towels.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Bottoms of prep table and shelving
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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. Spinach pie prepared on site not date marked, cooked chicken in walk in cooler not date marked. Alfredo sauce prepared within last 2 days no date mark
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