| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing above rack used to store clean pots in storage room
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack- clean plates stored on heavily greasy shelves at cook line
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35A-03-4
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Basic - Dead roaches on premises.
Approximately 29 dead roaches:
1 dead under mixer at prep station off of cook line
1 dead next to soda dispenser set up inside electric room
1 dead under prep table off of cook line
6 dead under cold holding drawers at cook line
3 dead under employee lockers off of expo line
1 dead next clean pot and pans on table in storage room adjacent to dishwasher room
10 dead next to employee bathroom adjacent with dishwashing area
5 dead by back door area next to managers office
1 dead in front of walk- in cooler
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
Heavy accumulation of grease and food debris throughout the establishment line the dining room; storage room; cook line and under all equipment
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08B-38-4
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Basic - Food stored on floor- bread box in walk-in freezer
Advised to store properly
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29-09-4
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Basic - Hot water handle missing at plumbing fixture- mop sink in electric room;
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit-120 F at cook line; operator discarded **Corrected On-Site**
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29-49-6
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Basic - Large amount of standing water in bottom of reach-in-cooler used to store bread at prep area off of cook line
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27-10-4
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Basic - No hot running water at mop sink.
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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 coolers doors and handles - all at cook line
Bottom shelves of flat tops at cook line
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29-19-4
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Basic - Standing water in floor floor next to soda dispenser set up and by prep area next to dishwasher
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- expo line; cook line and dishwasher area;
Floors not maintained smooth and durable- throughout the kitchen
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36-27-5
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Basic - Walls soiled with accumulated grease, food debris, and/or dust- all walls troughout the kitchen dishwasher area prep area and cook line
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee wiped spatula with spiked cloth before using it to scramble eggs; educated; manager advised to discard utensil and use clean sanitized ones;
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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.
Observed 2 small live flies at dishwasher area and 1 small live fly at prep area by walk-in cooler
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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 shell eggs over cut up fruit
Raw smoked salmon over corn beef hash and hash brown potatoes
Raw steak over blueberries- all in walk-in cooler
Advised operator to store properly
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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 burgers over raw bacon in walk-in cooler; advised to store properly
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Approximately 6 live roaches
1 live by electric room door
2 live under ice maker inside the electric room
3 live under waffle make table at cook line
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 18 droppings
4 droppings by electrical panels inside the electric room where ice maker and mop sink are
6 droppings under waffle make table approximately
5 droppings under flat top used to keep metered butter
3 droppings on small table used to store clean pots in storage room adjacent to dishwasher room
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee at cook line with damaged gloves; educated; employee washed hands and changed gloves **Corrected On-Site**
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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 shell eggs (62F Cold Holding) at cook line ; as per operator food out for approximately 2 hours; operator added on TPHC form; **Corrective Action Taken**
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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 melted butter, butter packets and hollandaise sauce at cook line and expo line; as per operator food outside since 7:00 am; time market **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 - cutting boards at reach in coolers at cook line
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31B-03-4
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Intermediate - No soap provided at handwash sinks at cook line
Operator provided
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