Basic – Equipment in poor repair

Cutting board on reach in cooler with deep cut marks.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelf behind front counter. nWooden shelf in upstairs storage area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in freezer gasket soiled on unit with reach in cooler on bottom. nReach in cooler door jam soiled reach in cooler more towards dining area.

Basic – Single-service articles improperly stored

Togo cups and containers on floor in upstairs storage area. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust

In corner between ice machine and Three compartment sink.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee cooking eggs he touched his face and pants then touched tongs to continue cooking eggs.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee plating fruits and cheese on plate for service no gloves, stopped employee and he placed on gloves.

High Priority – Non-food grade paper/paper towel used as liner for food container

Paper towel lining the inside bottom of cut lettuce in reach in cooler on cooks line.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon over lemon and cut lettuce in reach in cooler on cooks line. nRaw shell eggs over cream in reach in cooler in storage area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nsandwiches (49F – Cold Holding); quiches (50,62F – Cold Holding) items at room temperature, spoke to operator about adding items to time as a public health control app. Items were out no more than 1 hour. Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

On wall next to chest white reach in freezer.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior keg cooler.