Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage stored on prep table near rice warmers, employee discarded beverage Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet clean dishes stacked n shelf in corner of prep area

Basic – Equipment in poor repair

Broken tip on knife

Basic – Ice scoop handle in contact with ice

Handle of ice scoop touching ice in bar area, employee properly stored ice scoop. Corrected On-Site Repeat Violation

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

Dust on walk in cooler fan covers Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Unlabeled container of white powder substance, employee labeled container Flour Corrected On-Site

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 positioned spring rolls raw carrots and garnishes on plate with out gloves, spoke with manager and employee. Employee washed his hands and put on gloves Corrective Action Taken

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

Ready to eat macaroni is stored with Mussels in freezer drawer in prep area, manager properly stored food items Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. nnTomato dated 11/27/23 10:14am. Currently 12:50pm on 12/4/23

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.n No written procedures provided, emailed manager written clean up procedures. Manager printed clean up procedures to add to their food safety book Corrected On-Site

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

Stain marks on Cutting boards in prep area Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled container with orange solution in chemical closet