Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Door kept open.

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

Drink and other employee items on shelf above butter, sour cream, and fish sand in reach in cooler near office area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Back pack on top of tahini bucket.

Basic – Equipment in poor repair

Cutting board on reach in cooler cooks line and red board in storage with deep cut marks. nShelving has become rusted in reach in cooler by office area. Repeat Violation

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

Reach in cooler on cooks line the door jam is soiled. nPipes soiled lining wall near dish machine area

Exterior juicer

The ceiling in walk in cooler. Repeat Violation

Basic – Unnecessary items/unused equipment on the premises

Extra sink and glass pieces in milks crates outside back door area.

High Priority – Non-food grade paper/paper towel used as liner for food container

Used on dill and cilantro in walk in cooler.

High Priority – Toxic substance/chemical improperly stored

Sanitizer bucket on shelf above seeds at prep area, employee moved bucket away from food.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At the end of splitter outside back door.

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. nFermenting cabbage for sauerkraut. Warning

Intermediate – Handwash sink not accessible for employee use at all times

Multiple blue dish racks in front of Handwash sink making it inaccessible. Repeat Violation

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

Or hand soap at sink by dish machine.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Fermenting cabbage for sauerkraut. Warning

Intermediate – Spray bottle containing toxic substance not labeled

Bottle on shelf by dough mixer with green liquid no label.