Basic – Accumulation of debris on exterior of warewashing machine

Top of dish machine is soiled with hard water debris buildup.

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

Scoops with no handles used to dispense sugar and spiced rub.

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks by rear door exit are not properly secured. Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket on top of ice machine not inverted for protection.

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

Employee beverages on prep table to the right of the grill.

Basic – Employee with no hair restraint while engaging in food preparation

Employee on cook line engaged in food preparation with no hair restraint.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup in ice cream freezer in kitchen and chest freezer in rear storage area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave oven in kitchen is soiled with food debris.

Basic – Stored food not covered

Stored fondue cheese sauces in walk in cooler not covered.

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

Walk in cooler shelves have rust that has pitted the surface.

Basic – Wet mop not stored in a manner to allow the mop to dry in mop sink. Manager stored in a manner to allow it to dry. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Wiping cloth solution in kitchen at 0 ppm chlorine. Manager correct with quaternary tablets to 200 ppm quaternary. Corrected On-Site

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

Employee put on gloves to begin working with food without first washing hands.

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

1 live fly in soda station area not landing on food or food contact surfaces

1 live fly in kitchen not landing on food or food contact surfaces

2 live flies in rear storage area not landing on food or contact surfaces.

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

In steam well in kitchen: fondue (66F – Hot Holding)nManager placed item on cook top.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Slicer in rear storage area and can opener on rear prep table have built up food debris. Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand wash sink in first unisex restroom

No soap at hand wash sink in kitchen near cooktop

Manager replaced soap. Corrected On-Site