Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. nBlack mold like substance on interior of ice machine, manager cleaned ice machine during inspection Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles

Food debris on Drawer handles under flat top grill

Basic – Ceiling tile missing

Two ceiling tiles missing in back of establishment

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Mold like substance on ceiling vent and ceiling tiles in ware washing area Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.one employee beverage on prep table, one employee beverage on shelf above steam line. Manager discarded drinks Corrected On-Site

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

Wet clean dishes stacked on shelf in ware washing area

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

Handle of scoop touching Cheese in drawer under cooking station, manager properly stored spoon Corrected On-Site

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

No hand wash sign at hand sink by oven, employee provided hand wash sign Corrected On-Site Repeat Violation

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

Fan cover is dusty in the walk in cooler Repeat Violation

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Water draining slow from Hand wash sink in prep area Repeat Violation

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

Unlabeled clear bin with a White powdery substance, employee labeled container Corrected On-Site Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 0ppm) do not use dish machine until all repairs have been made. Use the triple sink to sanitize all of your dishes until the dish machine is working correctly.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect in kitchen area

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

Raw Chorizo stored with corn in upright reach in freezer, employee properly stored food items Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk opened on Saturday not date marked employee date marked milk Corrected On-Site

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

Food debris on Thaw rack shelves where meat is stored in the walk in cooler. coke nozzle in bar area, both ice chutes in dining room area. Employee cleaned ice chutes and drink nozzle during inspection Corrective Action Taken

Intermediate – No soap provided at handwash sink

No hand soap provided at hand wash sink near oven, employee added hand soap Corrected On-Site