- Disposition: Warning Issued
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[22-20-5]
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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[16-21-4]
Accumulation of debris on exterior of warewashing machine.
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[36-51-4]
Building components, attachments or fixtures in poor repair. -dishwasher hood walls attached to ceiling soiled
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[36-37-5]
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling above mop sink paint peeling, no longer smooth and easily cleanable
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[36-32-5]
Ceiling/ceiling tile shows damage or is in disrepair. -intake ceiling vent above mop sink damaged
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[36-34-5]
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment -ceiling and ceiling attachments throughout establishment soiled with accumulation of dust
-
[24-05-4]
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates next to microwave not inverted -dishes in prep area not inverted or protected -plates stored at front bar not inverted or protected
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[24-06-4]
Clean utensils or equipment stored in dirty drawer or rack. -clean equipment stored in soiled container
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[24-07-4]
Cleaned and sanitized equipment or utensils not properly stored. -on slash guard of hand wash sink
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[14-74-7]
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. -All food temperatures out of appropriate range -Cooler leaking water onto floor -Front bottom drawer does not stay closed -flip topnreach in cooler at server window at bar
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[36-03-4]
Cove molding at floor/wall juncture broken/missing. -entrance to walk in cooler and walk in freezer
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[50-09-4]
Current Hotel and Restaurant license not displayed. -operator printed and posted at time of inspection
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[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink bottle on clean prep table -employee drink on reach with single service items
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[12B-12-5]
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 sink cups on clean dish rack
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[40-06-5]
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat on top of reach in cooler -employee speaker stored with food items on reach in cooler
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[14-11-5]
Equipment in poor repair. -front panel of far left fryer missing -oil hose soiled with accumulation of grease -double door reach in cooler in prep area soiled -hot box seal in prep area torn
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[36-22-4]
Floor area(s) covered with standing water. -under stacked oven units -under reach in cooler for pasta -under can rack
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[36-73-4]
Floor soiled/has accumulation of debris. -floor under hand wash sink at breading station soiled -walk in freezer and walk-in cooler floors soiled with accumulation of food debris
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[36-17-5]
Floor tiles missing and/or in disrepair. -broken floor tiles in dish pit
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[14-69-4]
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in ice cream chest freezer
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[10-01-5]
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in contact with flour
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -counter under microwave at pasta station accumulation of food debris -hood filters soiled -prep sink not in active use soiled -can opener holder -exterior of cooking equipment in prep area soiled
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[35B-04-4]
Outer openings of establishment cannot be properly sealed when not in operation. -front door gap in middle when closed
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[22-16-4]
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler under grill -prep area reach in cooler
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[25-32-4]
Reuse of single-service or single-use articles. -single service item being reused as scoop for frys
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[29-49-6]
Standing water in bottom of reach-in-cooler. -reach in cooler under steam table
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[42-03-5]
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on and in contact with soda syrup on soda rack
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[08B-17-4]
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce stored with and above ready to eat food items
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[36-27-5]
Wall soiled with accumulated grease, food debris, and/or dust. -wall at oil hose soiled with accumulation of grease -wall at dish machine -wall under sink attached to dish machine soiled with egregious amount of mold like substance
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[42-01-4]
Wet mop not stored in a manner to allow the mop to dry. -at mop sink
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[02D-01-5]
Working containers of food removed from original container not identified by common name. -flour bin at breading station not labeled
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[03D-01-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -garlic spread made at 11:44 98F
-
[01B-01-4]
Dented/rusted cans present. See stop sale. -can with dented on seem
-
[35A-02-7]
Live, small flying insects found -1 smell flying insect insects in rear prep area -3 small flying insects on cooks line -2 small flying insects at server station -1 small flying incest in liquor closet -2 small flying insects at dish pit
-
[08A-05-6]
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat foods in reach in cooler in kitchen
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -diced tomatoes (44F - Cold Holding); piko (45F - Cold Holding); cheese mix (54F - Cold Holding); cabbage mix (46F - Cold Holding); pasta (67F - Cold Holding); dumplings (54F - Cold Holding); pasta shells (62F - Cold Holding); macaroni (62F - Cold Holding); grilled chicken (69F - Cold Holding); garlic butter (62F - Cold Holding); ravioli (49F - Cold Holding); chicken (55F - Cold Holding); shredded cheese (52F - Cold Holding); Mac and cheese (49F - Cold Holding); grilled mushrooms (56F - Cold Holding) Alfredo (67F - Cold Holding) -garlic spread 2:34 (96F - Cooling) -white rice (50F - Cold Holding)
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes (44F - Cold Holding); piko (45F - Cold Holding); cheese mix (54F - Cold Holding); cabbage mix (46F - Cold Holding); pasta (67F - Cold Holding); dumplings (54F - Cold Holding); pasta shells (62F - Cold Holding); macaroni (62F - Cold Holding); grilled chicken (69F - Cold Holding); garlic butter (62F - Cold Holding); ravioli (49F - Cold Holding); chicken (55F - Cold Holding); shredded cheese (52F - Cold Holding); Mac and cheese (49F - Cold Holding); grilled mushrooms (56F - Cold Holding) Alfredo (67F - Cold Holding) bagged cheese mix (46F - Cold Holding); diced tomatoes (42F - Cold Holding); piko (46F - Cold Holding); sour cream (50F - Cold Holding); shredded cheese (54F - Cold Holding); milk wash (64F - Cold Holding); egg wash (62F - Cold Holding); raw chicken (52F - Cold Holding); raw fish (59F - Cold Holding); raw chicken (67F - Cold Holding)
-
[05-05-4]
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -in reach in cooler under steam table
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[03D-15-4]
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -food items covered in walk in cooler
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[22-02-4]
Food-contact surface soiled with food debris, mold-like substance or slime. -inside soda gun at bar racing front window soiled
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[31A-09-4]
Handwash sink not accessible for employee use at all times. -soiled dish bin blocking easy access to hand wash sink at breading station
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[31A-11-4]
Handwash sink used for purposes other than handwashing. -hand wash sink next breading station used to store in use utensils
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[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. -all hand wash sink at outside bar
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[31B-03-4]
No soap provided at handwash sink. -womans restroom handicap stall -all hand wash sinks at outside bar
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