| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing in kitchen above triple sink
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29-24-4
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Basic - Clean-out caps missing from plumbing line in on the floor in dish wash area
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Observed shelving holding clean pots and pans located in fenced area with no solid roof in back of restaurant.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline across from microwave ovens is not cold holding food at 41 F or below
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08B-52-4
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Basic - Food stored under dripping water from ceiling in walk-in cooler.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment, between triple sink and wall.
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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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35B-02-4
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Basic - Insect control device installed over soda dispenser and ice bin in kitchen . Also above mixer in kitchen
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36-34-5
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Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cookline has soiled gaskets.
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present.
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up.
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Above soda dispenser in kitchen.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area
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14-11-5
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Basic - Walk-in cooler is in poor repair.
The door gasket is damaged, the doorframe is raw wood and foam soiled with black mold like substance .
The floor is partially wood that is saturated with water .
The walk-in cooler ceiling is separating from the frame ind dripping water from the joints.
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36-27-5
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Basic - Wall behind and under triple sink soiled with accumulated black mold like substance .
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area.
Observed approximately 4-5 small flies in food prep area on apron hung up on the wall.
Observed 5 small flying insects on shelf holding food above desert reach in cooler.
Observed 5-10 small flying insects on and inside bag holding soiled aprons in kitchen .
Observed 5 small flying insects around slicer.
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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08A-04-5
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High Priority - Raw shell eggs food stored over or with unwashed produce in walk-in cooler.
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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. Fresh garlic in oil at 70 F sitting on counter top.
In reachin cooler: cut tomatoes (47*F - Cold Holding); cheese (49*F - Cold Holding); lasagna (46*F - Cold Holding)
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41-10-4
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High Priority - Toxic substance/chemical improperly stored on shelf over garlic oil and Parmesan cheese
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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 slicer blade and meat weight on slicer.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink is being used to hold fryer basket while flouring hearts of palm over a garbage can .
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in area with the slicer
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14-14-4
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Intermediate - Nonfood-grade basting brush used in garlic oil
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises.
Observed one live chicken walking around inside the kitchen in prep area and on cookline then into dry storage area and next Exiting the kitchen through a torn screen door.
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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. In walk in cooler mashed potatoes, rice, cooked chicken , pasta, heated butter , sauces are not date marked.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in slicer area.
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