| Violation
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Observation
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Open drink by cook line and by triple sink, discarded **Corrected On-Site** **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water.
By triple sink, from clean water leak by water heater **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
By fryer **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Spice by cook line, manager placed it on shelf **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall.
By bbq pit **Repeat Violation**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
One **Repeat Violation**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
Gave one **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.
Hand sink stand at cook line **Repeat Violation**
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06-02-5
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Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water.
Raw shrimp, 70f explained to him and he placed them in freezer **Corrective Action Taken**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Clean water pipe by water heater is leaking **Repeat Violation**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm in bucket
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Breads and sauces not under sneeze guard **Repeat Violation** **Admin Complaint**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw fish then opened lid for cooked food, explained to him and he washed hands **Corrected On-Site**
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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.
Raw shelled eggs on shelf above cheese, employee rearranged **Corrected On-Site**
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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.
Gave one **Corrected On-Site** **Repeat Violation**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Fryer baskets
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Hand sink at cook line is not draining **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Spray bottle in hand sink by triple sink, employee moved it **Corrected On-Site**
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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.
Chlorine **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Gave him one to fill up **Repeat Violation**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ladies restroom
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Chlorine, label by employee, in hand sink by triple sink **Corrected On-Site** **Repeat Violation**
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