Athenian Owl

Basic – Employee eating in a food preparation or other restricted area

Observed employees eating at back prep table with prepped items on table to be served to customers.

Basic – Food stored in a location that is exposed to splash/dust

Cut lemons uncovered stored next to hand wash sink by server line exposed to splash. Person in charge moved to appropriate location. Corrected On-Site

Basic – Food stored on floor

Observed onions stored in bucket on floor in walk in cooler.

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

Fan in walk in cooler with dust buildup.

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

Observed server cut bread loaf to serve immediately to guests with bare hands.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6.1.23. Person in charge renewed during inspection. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Soup with date of 11/7 in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Butter pats on thin layer of ice at 62F. Marinara on counter by cookline at 73F. Person in charge states has been out of unit less than 4 hours. Recommend holding on time.

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee fill pitcher at hand wash sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towels at hand wash sink at bar

Also missing from hand wash sink in kitchen. Person in charge provided. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

No proof employees are informed of their reporting responsibilities. Emailed form to operator during inspection. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Multiple spray bottles with chemicals unlabeled.