| Violation
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Observation
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed soiled card board in kitchen area floor.
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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.
Observed soiled ceiling panels in kitchen area.
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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.
Observed several plates throughout front counter area not inverted.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed cutting board in kitchen with excess grooves that needs replacing.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Dishwasher no working.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Observed several employees drinking coffee at front counter sandwich prep area.
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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.
Observed employee cell phone at coffee prep area at front counter.
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14-11-5
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Basic - Equipment in poor repair.
Observed shelves under peeping table rusted as well as gaskets on reach in coolers torn. **Repeat Violation**
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed approximately 100 seats, license for 16 seats.
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36-22-4
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Basic - Floor area(s) covered with standing water.
standing water on the floor at kitchen, also drain on the floor soil with food debris. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Observed tiles in kitchen floor area cracked and in disrepair
**Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Observed towel placed under cutting board at prep table.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
Observed 3 missing drip pans at kitchen hood system.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Observed at front count hand wash sink no employee hand was sign. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered.
Observed in front counter cooler 6 prepared salads not covered
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed in kitchen area towels not stored in sanitizer solution.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed use of soiled towel on top of stove.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed chlorine at over 200 ppm at 3 compartment sink.
Employee set up new sanitizer Chlorine at 100ppm **Corrected On-Site**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed license expired 10/01/2023
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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 open containers of raw beef over open container of cooked pulled poor in reach in cooler in kitchen cook area.
Employee moved to correct shelf's. **Corrected On-Site** **Repeat Violation**
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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.
cooked pork (48°F - Cold Holding) and cooked beef(48°F - Cold Holding)
According to cook out for about 40 minutes.
Cook place food containers in reach in freezer for rapid chill. **Corrective Action Taken** **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.
Observed at steam table cooked plantains (108°F - Hot Holding) ; mashed potatoes (95F - Hot Holding)
According to the cook out for about one hour.
Cook put food containers on stove to reheat to 165.
cooked plantains (108°F - Hot Holding new temp. 190°); mashed potatoes (95F - Hot Holding new temp. 165°) **Corrected On-Site** **Repeat Violation**
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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.
Observed 2 hoses with no vacuum breaker in kitchen area. **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.
Observed cutting board in kitchen soiled with food residue.
One can open soiled with food. **Repeat Violation**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
Observed paint brush used at basting brush at coffee prep machine.
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