| Violation
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Observation
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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.
Ceiling vents over cook line and dish wash area unclean.
Vents in walk in beer cooler unclean.
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35A-03-4
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Basic - Dead roaches on premises.
One dead roach on floor of walk in beer cooler.
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36-22-4
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Basic - Floor area(s) covered with standing water. Unclean standing water between tile grout at cook line.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. UV light fly trap stored directly next to open ice bin at banquet bar. Three dead flies observed at ice machine.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water-100F. Operator changed water-135F. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Unclean gaskets of reach in coolers throughout kitchen/cook line.
Unclean gaskets at freezer chest next to ovens.
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33-16-4
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Basic - Open dumpster lid.
Approximately 30 flies on open dumpster and garbage cans located outside establishment near ice machines. Operator removed dumpster and garbage cans. **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-coolers-fryer cooler/expo cooler at cook line.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing room temperature on prep table in kitchen.
Raw shrimp thawing in standing water in front of walk in cooler.
Operator ran water over food item. **Corrected On-Site**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (48F - Cooling); prime rib (44F - Cooling) in walk in cooler. Per operator, food not prepped or portioned today. Chef states food made yesterday and placed in Unit over night. Food covered and over stacked. See stop sale.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
One can Chicken broth/One can tomato soup dented in seam on can rack in dry storage area.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm). Dish machine ran several times. (Chlorine 100ppm) **Corrected On-Site**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Sausage links in salad station cooler.
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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.
One live fly on interior of ice bin lid #2.
One live fly on interior of ice bin lid #3.
One live fly at soda machine in front of walk in cooler.
One live fly at three compartment sink in indoor bar.
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35A-09-4
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High Priority - Presence of insects or other pests.
5 live ants on wall behind sugar packets in dry storage.
One dead fly inside bottom black one door refrigerator unit at indoor bar.
One dead fly in ice machine used for consumption at outdoor bar.
Two dead flies on indoor bar counter top.
Three dead flies on ice machine lid of banquet bar.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach on wall over ovens in kitchen.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
One cracked shell egg stored with whole shell eggs in salad station.
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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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (48F - Cooling); prime rib (44F - Cooling) in walk in cooler. Per operator, food not prepped or portioned today. Chef states food made yesterday and placed in Unit over night. Food covered and over stacked. See stop sale.
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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. hollandaise (102F - Hot Holding) at steam table. Operator states product reheated at 7 am to hot hold. Operator stirred-hollandaise 135F.
mashed potatoes (80F - Hot Holding) rice(80F - Hot Holding) in two door holding unit. Operator states products cooked at 7am and placed in unit to hot hold. Food items out of temperature less than four hours. Chef Reheated to 165F for hot holding. **Corrective Action Taken**
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03C-89-4
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Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division-Chicken wings cooked for 8 min to 89F. Cooled and cooked to 165F at a Later time. Document provided to operator.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior oven on cook line.
Can opener blade.
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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. Cooked pasta cooked two days ago in walk in cooler not date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled Spray bottle in dry storage.
Spray bottle at outdoor bar.
Operator states bottles contain sanitizer.
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