| 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 and ice bin at wait station.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-36-4
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Basic - Ceiling tiles missing in kitchen over walk in freezer
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable at make tables.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach at bar, 2 dead roaches near mop sink. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area.
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14-11-5
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Basic - Equipment in poor repair. Refrigerator not operable in kitchen next to storage shelf.
-gaskets torn on make table at cooks line
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36-73-4
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Basic - Floor soiled/has accumulation of debris under cooks line and fryers.
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08B-38-4
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Basic - Food stored on floor. Oil jugs in kitchen.
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10-08-5
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Basic - Ice scoop handle in contact with ice in ice machine, and in ice bin at wait station. **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.
- drip trays at fruit/horchata beverage dispenser soiled
- reach in freezer soiled with food debris
- vents in walk in cooler soiled
- exterior of stainless fridge freezer soiled
- ventilation hood filters soiled
- storage shelves soiled/rusted
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bar, and in stainless fridge in kitchen.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination at wait station, to-go beverage lids not inverted. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust behind grill/cooks line
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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. 0ppm after several attempts.
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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 bar area.2 flying insects at bar near floor drain, 1 small flying insect in kitchen. **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. Raw chicken over raw shrimp in cooks line refrigerated drawers. Chef reorganized. **Corrected On-Site**
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08A-05-6
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High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat cheese in make table cooler. **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind blender at bar. **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. Raw beef prepped less than 4 hours ago, 51F. Advised to rapid chill.
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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. Rice hot holding in oven 130F, made less than 2 hours ago. Advised to rapid heat to 165F.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- soda machine nozzles and surrounding areas soiled
- cutting boards at prep and make tables soiled
- dish machine racks soiled
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cooks line, and at wait staff station.
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31B-03-4
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Intermediate - No soap provided at handwash sink at wait station.
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02B-02-5
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to operator. Operator displayed sign. **Corrected On-Site**
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