Natures Table

Basic – Carbon dioxide/helium tanks not adequately secured

2 tanks by soda rack, operator chained tanks.

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

Ice bucket by Handwash sink in back kitchen, operator flipped ice bucket. Corrected On-Site

Basic – Equipment in poor repair

Cutting board on reach in cooler on front line has deep cut marks. Repeat Violation

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

Prep table in back kitchen area the bottom shelf is soiled. nFront of Reach in cooler doors soiled on front line also on same cooler the ledge holding cutting board is soiled

Light fixture above bread rack at front line is soiled. nInterior reach in freezer in kitchen. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Plastic pitcher on clean dish rack with an old label peeling off. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Above Three compartment sink towards the ceiling.

Basic – Water leaking from pipe and/or faucet/handle

Pipes under Handwash sink in back kitchen. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry.

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

2 cucumbers in reach in cooler.

High Priority – Operating with an expired Division of Hotels and Restaurants license

6/1/2023. Admin Complaint

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

Cutting board on reach in cooler at front counter is heavily stained. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink in back Kicthen a metal lid is over sink

Handwash sink on front counter near register the employee has a blender in the sink with running water rinsing it. Repeat Violation

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Using both chlorine and quaternary ammonia.

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

At Handwash sink in corner of front line. nnNo soap at Handwash sink in back kitchen

Employee replaced items. Corrected On-Site Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Employee turned water back on, water was off due to a leak underneath.