Basic – Ceiling tile missing

Ceiling tile missing in front of back door.

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

Ceiling vents and tiles in dish area and prep area across from dish area.

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

Employee drink on prep table across from three compartment sink. Employee removed drink. Corrected On-Site

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

Employee phone on shelf above reach-in cooler across from cook line oven. Employee removed phone from shelf. Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Gasket of reach-in cooler across from cook line oven.

Basic – Food stored on floor

Salt stored on floor in dry storage area outside of office. Employee placed item on shelf. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on side of garbage can. Employee moved tongs to dish area. Corrected On-Site

Basic – Stored food not covered

Marinara sauce and chicken soup stored in walk-in cooler. Manager placed covers on containers. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Steak thawing on prep table across from walk-in cooler. Employee placed steak in walk-in cooler. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside, put on gloves and began preparing buttered bread without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item in reach-in cooler across from cook line oven: chicken (45F – Cold Holding). Manager stated item placed in pan 1 hour prior to temperature being taken. Item stacked over top of pan, manager removed chicken from the top of pan and placed chicken in reach-in freezer to reduce temperature to 41F

nItem stored in ice bath on prep table in wait station: butter (68F – Cold Holding). Manager stated item placed in ice bath 2 hours prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.Corrective Action Taken Corrective Action Taken

Intermediate – Clam/mussel/oyster tags not marked with last date served

Tags for clams.

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

Cutting board on reach-in cooler across from cook line grill

Deflector plate inside of kitchen ice machine

Microwave on shelf above reach-in cooler across from cook line oven.

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

Water turned off to hand washing sink next to prep area across from dish area. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Wiping cloth stored in dish room hand washing sink. Employee removed wiping cloth. Corrected On-Site