| 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. Observed at the front counter.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed in oat container. Employee removed during inspection. **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units in kitchen area. Also walk-in cooler/ freezer handles. **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. Observed in kitchen area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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16-16-4
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Basic - Equipment and utensils not rinsed between washing and sanitizing.
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
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08B-38-4
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Basic - Food stored on floor. Observed raw fish container stored on floor inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen 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.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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29-05-4
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Basic - Plumbing line from a removed fixture not capped off. Observed in kitchen area.
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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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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee discarded and replaced with a clean solution.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Observed in kitchen area.
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08B-12-5
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Basic - Stored food not covered. Observed cooked pork and cooked steak not covered inside reach in cooler. **Repeat Violation**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, observed throughout kitchen. **Repeat Violation**
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36-04-5
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Basic - Utility lines are unnecessarily exposed. Observed exposed pipe between flat grill and steamer, in kitchen area.
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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. **Corrected On-Site**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm); manager diluted solution at the time of the inspection.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed oat container not labeled with common name. In waitress station.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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11-01-5
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided form during inspection.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection inspection.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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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 soiled can opener blade, in kitchen area. **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink in kitchen area.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue and ice cubes inside front hand wash sink.
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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 cooked pork,cooked steak,and beef soup not date marked, as per employee food was prepared on Sunday. Employee labeled during inspection. **Corrected On-Site**
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