| 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.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic drink cups store$ in reach in cooler directly unsanitized rack/shelf.
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12B-02-4
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Basic - Employee beverages in a food preparation or other restricted area. **Repeat Violation**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Food storage pans and lids with cracked/missing corners. Handle to inside walk in cooler broken.
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing and/or broken cove mold/baseboards in multiple places thru the location.
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08B-38-4
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Basic - Food stored on floor. 5 gallon fryer oil store$ on floor, removed **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. Behind the reach in cooler raw fish unit on cooks line. Wall in need of repairs.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Soiled knives in knife holder, removed by operator **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. Exterior of equipment on cooks line in need of cleaning, old food debris on exterior. Exterior of dessert reach in cooler with black mold like substance **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table interior soiled with old food debris, also standing soiled water in bottom of same unit. Salad make table interior soiled with old food debris, bottom and under lid interior. **Repeat Violation**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In prep station santi bucket stored on prep table next to open food items, corrected. **Corrected On-Site**
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36-50-4
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Basic - Unclean building components, attachments or fixtures. **Repeat Violation**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. A lot of items stored outside back door that need to be removed. **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fresh while mushrooms stored ove4 ready to eat pasta, corrected **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. Walls behind cooks line soiled, mostly sam3 area where repairs required
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet wiping cloth stored next to the meat slicer. **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Front counter next to the dessert reach in cooler no longer smooth and easily cleanable.
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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. (1) live fly in the back prep area.
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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. Whole raw shell eggs stored under top lid of make table over ready to eat fresh tomatoes and raw steak. Corrected **Corrected On-Site** **Repeat Violation**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items pulled under 30 mins, time marked after pointing out issue. **Corrected On-Site** **Repeat Violation**
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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. Fully prepared commerically prepared Hollandaise sauce hot holding at 94°, rapidly reheated to 177° within 20-25 mins **Corrected On-Site**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Bottle blue liquid cleaning product store$ over toaster and bread prep area, removed **Corrected On-Site**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened 1/2 gallon choc milk not date marked when opened over weekend. **Repeat Violation**
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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. Paperwork was again given to operator to comply
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Daily special serving eggs Benedict, not identified as undercooked items, corrected **Corrected On-Site**
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