Basic – Bowl or other container with no handle used to dispense food

Bowl no handle inside seasoning container and cheese container, manager removed all. Corrected On-Site

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

Employee drinks on prep tables, manager moved all. Corrected On-Site Repeat Violation

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Reach-in cooler at the cook line, scoop handle touching the egg salad, also in freezer near walk-in cooler entrance, observed spoon handle touching the ice cream, manager removed all scoops. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink at the bar and triple sink area, manager posted one. Corrected On-Site

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

Shelves near pizza oven soiled. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in coolers at the cook line and bar area soiled.

Basic – Single-service articles not stored inverted or protected from contamination

At the prep area, observed to go containers not inverted, manager inverted. Corrected On-Site Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler at the bar area and reach-in cooler at the cook line with standing water.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Walk-in cooler shelves rusted. Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. Repeat Violation Admin Complaint

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. Repeat Violation Admin Complaint

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Female employee at the cook line, started wearing gloves and hand washed never occurred, Inspector instructed to washed her hands and use gloves, female employee washed her hands. 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

At the cook line, observed Male employee working with cheese (shredding) no gloves, Inspector instructed to washed his hands and use gloves. nAlso observed two female employees touching toast with her bare hands, Inspector instructed to stopped and use utensils or gloves. Corrective Action Taken

High Priority – Food with mold-like growth. See stop sale

Reach-in cooler at the cook line (pizza cooler), American cheese with mold like substance.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Near walk-in cooler entrance, observed raw beef packaged(opened) stored above opened container of ice cream, manager stored properly. 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

Reach-in cooler at the cook line, meatloaf date marked 11/21/23 and egg salad date marked 11/20/22.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the cook line, mashed Potatoes cooked today at 10:00am, at 11:45 temperature was 129F, manager placed in the oven to reheated, temperature reached 165F. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Cleaner stored on top of soda bags, manager moved. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Reach-in cooler at the cook line, chicken container no date marked, manager dated 11/26/23. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

At the bar area, two spray bottles not labeled, per manager bottles had sanitizer solutions.