| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed 4 dead flies on shelf at bar area with clean sanitized plates.
Observed 17 or more dead flies on the bottom of reach in cooler with wines, milk, orange juice,
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door gaskets with mold like substance.
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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.
Observed employee beverage on shelf with portioned sauces at front counter.
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14-11-5
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Basic - Equipment in poor repair.
Observed torn gaskets on reach in coolers at hot holding area
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08B-38-4
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Basic - Food stored on floor.
Observed soups stored on floor in walk in coole.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed shelves with mold and dust build up throughout.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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24-17-4
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Basic - Silverware/utensils dried with a towel/cloth.
Observed clean plates being dried by towels at the bar area to be used for guests.
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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.
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed wiping cloth sanitizing quaternary ammonium solution at 0ppm.
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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 salt in squeezable bottle on dry storage shelf not labeled.
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22-57-6
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High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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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.
Observe 3 live flies at the bar area flying landing on clean sanitized tea cups and plates .
Observed approximately 5 or more live flies flying around shelf landing on walls on shelf with baskets, sealed coffee bags and uncovered clean sanitized utensils at bar area.
Observed 1 live fly on disinfectant bottle below hand washing sink at bar area.
Observed 1 live fly flying around hot holding area with uncovered bread and clean sanitized plates on shelves.
Observed approximately 5 or more flies flying around dry storage area next to walk in cooler.
Observed approximately 5 or more live flies flying around dish ware area with clean sanitized utensils.
Observed 2 or more live flies flying under dish machine .
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw eggs stored over avocados in walk in coole.
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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 Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)
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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 Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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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 gaskets torn on reach in cooler at hot holding area with mold build up and dripping inside the reach in cooler.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink sink and bar being used as a dump sink for ice.
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16-37-1
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Intermediate - No chemical test kit provided when using quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed bottles of hydrogen peroxide disinfectant and sanitizer bottles not labeled in dish area.
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