- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink have lid but no straw on the prep line, employee get the straw **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf by Dish machine **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Sight soiled inside the microwave by grill cooler at cookline **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door not self closing by the future dining room
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water by cookline, manage put one on **Corrected On-Site**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Bug spray bottle set next to the clean forks container, on the cart at dining room, manager moved **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 57°F, mango salas 57°F, cut tomatoes 60°F, impractical topping seafood sauce 57°F, ambient temperature fry cooler by cookline 53°F, cheese, salsa, fish, 47°-52°F, ambient temperature of grill cooler 47°F by cookline, manager discarded all food items. Container of cooked noodles 46°F, egg wash 46°F, upright Reach in cooler next to stow by cookline, manager move to Walk in Cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 57°F, mango salas 57°F, cut tomatoes 60°F, impractical topping seafood sauce 57°F, ambient temperature fry cooler by cookline 53°F, cheese, salsa, fish, 47°-52°F, ambient temperature of grill cooler 47°F by cookline, manager discarded all food items.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Accumulation of black substance around the soda nozzles, back of the panel and the dispensing stick, service station **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Drawer cooler for raw meat by cookline, food debris and substance build up around the door
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open yesterday no date mark, fry cooler by cookline
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Milk 57°F, mango salas 57°F, cut tomatoes 60°F, impractical topping seafood sauce 57°F, ambient temperature fry cooler by cookline 53°F, cheese, salsa, fish, 47°-52°F, ambient temperature of grill cooler 47°F by cookline, manager discarded all food items.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container used inside the sesame seeds container on dry storage shelf. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on the double doors upright Reach in cooler by grills, also, food debris on the gasket, Reach in cooler by stove, cookline
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink without lid and straw and put on the prep table or above pre table, throughout the kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stack up wet on shelf by Dish machine
- Basic - In-use wet wiping cloth/towel used under cutting board. Pep sink, prep area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Several plastic containers on shelf by Dish machine
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler under microwaves, cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. By prep area and cookline **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Vacuum breaker in wrong place, need to put on the non chemical side hose bibb, mop sink **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Open half/ half 44°F stay in the Reach in cooler over nigh, bar beer cooler. Manager voluntary discarded. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. White stuff around the soda nozzles, service station Also, the soda gun have brown stuff slightly build in bar area
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato cutter device on the wall by prep area, have food debris on top. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the tag not marked date and not in order
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open Half/half, manager didn't know when it is open, bar area, manager voluntary discarded
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Apron inside the Hand Wash Sink by Dish machine area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand Wash Sink by prep area, and no soap in bar area
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Around 6 tanks of propane tank ( larger than 2.7 lb) in the storage room, back of kitchen.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
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