| 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. **Warning**
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22-16-4
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Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers at the front bar has accumulation of mold and mildew substance. **Warning**
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36-73-4
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Basic - All walk-in coolers, front counter bar, and kitchen floors are soiled/has accumulation of debris. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
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08B-47-4
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Basic - Cooking oil not stored at least 6 inches off of the kitchen floor. Chef placed on shelf. **Corrected On-Site** **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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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. Cell phone at the front bar, and employee purses are in the kitchen cook line area. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Observed in the mop sink, and across from the ice machine. **Warning**
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24-19-4
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Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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10-08-5
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Basic - Ice scoop handle in contact with ice. Manager removed. **Corrected On-Site** **Warning**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed deep fryer, stove, and all,preparation tables are soiled. **Warning**
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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 exterior of deep fryer, stoves, shelves under preparation tables, inside deep fryer compartment door, and exterior of ice machine, all reach in coolers at the bar. **Warning**
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36-64-5
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Basic - Objectionable odors in bathroom, and kitchen areas of the establishment. **Warning**
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16-48-4
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Basic - Old food stuck to clean plates using to plate cooked food, on cook line. Chef removed all. **Corrected On-Site** **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation** **Warning**
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22-37-4
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Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. **Warning**
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14-38-4
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Basic - Vegetable storage container is cracked or broken. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the establishment? **Warning**
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29-03-4
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Basic - Water draining onto floor surface by the ice machine. Observed water draining onto vegetable from reach in cooler on cook line. **Repeat Violation** **Warning**
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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. **Repeat Violation** **Warning**
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03C-44-5
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed raw chicken cooked at 159F. Chef discarded and recooked chicken to 174F. **Corrected On-Site** **Warning**
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03C-75-5
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High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed cooked seabass 141F. Reheated to seabass 174F. **Corrected On-Site** **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Multiple employees putting on gloves no hand washing. All employees was asked to washed hands first before putting on gloves. All complied. **Corrected On-Site** **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager instructed employee on hand washing procedures. **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. Manager instructed employee on hand washing procedures. **Corrected On-Site** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. Manager instructed employee on hand washing procedures. **Corrected On-Site** **Warning**
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22-35-5
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High Priority - Food preparation sink has soil/old food residue. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
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22-12-5
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High Priority - Metal stem-type thermometer soiled. **Warning**
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08A-08-5
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High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a carton of raw shell eggs over baby spinach in the reach in cooler across from cook line. Manager discarded baby spinach, and employee placed eggs in the walk in cooler bottom shelf. **Corrected On-Site** **Warning**
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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 a single raw shell egg on top of cooked white rice. Chef discarded all food. **Corrected On-Site** **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a carton of raw shell egg on top of baby spinach in the kitchen cold holding unit. Chef discarded baby spinach, and employee placed eggs in the walk in cooler. **Corrected On-Site** **Warning**
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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 tuna at 45F. Manager discarded tuna. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink. Employee was instructed to utilize the handwash sink. **Corrected On-Site** **Warning**
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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 multiple cutting boards are soiled. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager placed at kitchen handwash sink. **Corrected On-Site** **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Preparation table. **Warning**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
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