| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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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.
- throughout kitchen
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21-05-5
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Basic - Cloth used as a food-contact surface. Cloth for pan liner for bacon
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35A-03-4
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Basic - Dead roaches on premises.
- 3 on floor behind fryers
-2 on floor next to2 door cooler
-1 on floor by ice machine
-2 in hinge if the white deep freezer **Admin Complaint**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch
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14-11-5
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Basic - Equipment in poor repair. Gaskets on all the coolers are in poor repair
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
- back door
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36-22-4
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Basic - Floor area(s) covered with standing water.
- below fryers
- in the ware wash area
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
- below cook line equipment
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36-11-4
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Basic - Floors not maintained smooth and durable.
- floors in kitchen with cracked tiles and exposed concrete.
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36-24-5
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Basic - Hole in or other damage to wall/ceiling.
- service openings gapped above electrical panel
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven door on the cook line
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
- emailed to operator
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.back exit door
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover. Using a garbage bag as a liner
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Two door sandwich cooler across from grills and beer cooler in bar section
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucet at three compartment sink
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Bar area
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
- 1 on floor next to fryer
- 1 on cove molding next to hand wash sink
- 20 on wheel of upright cooler nd under of upright cooler
- 3 on wall by three compartment sink
-2 on floor under two door cooler across from walk in cooler
-1 on wall behind two door cooler
**Admin Complaint**
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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.
COOK LINE COOLER:
- Sliced tomatoes 46°,
- raw beef 46°,
- Swiss cheese 46°
REACH IN COOLER:
- raw beef (50F - Cold Holding)
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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.
- Cheese sauce 71°
- chili 70°.
Per employee unit was working at time of opening. Found unit uplugged
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
- jug of Fabuloso on food prep counter in server station
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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.
- emailed to operator
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting on sandwich cooler
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31B-03-4
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Intermediate - No soap provided at handwash sink. Hand sink at the bar
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