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

Cup in blueberries on cookline. Removed during this inspection. Corrected On-Site

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

Several ceiling tiles soiled. Repeat Violation

Basic – Dead roaches on premises

Two dead roaches in sticky pad under soda boxes in upstairs storage area. Discarded during this inspection. Corrected On-Site

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

Drink on top of reach in cooler. Removed during this inspection. Corrected On-Site Repeat Violation

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

Purse on shelf over beer in cabinet at front counter.

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

Plastic pans on clean dish shelf.

Basic – Floors not maintained smooth and durable

Floors throughout kitchen.

Basic – Food storage container/container lid cracked or broken

Broken pan on clean dish shelf. nBroken pan in use at make table on cookline.

Basic – In-use utensil stored in sanitizer between uses

Knives being stored in water at 81F. Manager removed knives. Corrected On-Site Repeat Violation

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

Shelves soiled with food debris in ware wash area. nFan in prep area soiled with dust. nFan in dry storage area soiled with dust. Repeat Violation

Basic – Old labels and/or old food stuck to food containers after cleaning

One pan with an old label

Several pans with old food.

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

Hand sink in ware wash area has a slow drain.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed berries on shelf over seaweed and coleslaw in server station

Unwashed berries in pan with washed citrus at bar.

Basic – Water draining onto floor surface

Under hand sink on cookline.

High Priority – Displayed food not properly protected from contamination

Salt for drinks sitting on top of bar in front of customer seat.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Female employee touched face then continued to touch tray of food from pass thru window without washing hands. Repeat Violation Admin Complaint

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

Container of strawberries with mold like substance in walk in cooler. Repeat Violation Admin Complaint

High Priority – Medicine not labeled properly

Bottle of tums on shelf over reach in cooler on cookline.

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

In reach in cooler at end of cookline: raw pooled shell eggs for French toast on shelf over pans of grits and rice. nIn reach n freezer: portioned bags of raw beef on shelf over crab cakes. nIn reach in make table on cookline: pan of raw fish on shelf over breading for tuna that is served undercooked. nBox of raw sausage on shelf over pasta

All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

In reach in cooler in server station blue cheese with a date mark of 12/29, discard date was 1/4. Repeat Violation Admin Complaint

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Female employee placed fish on grill then placed beef on grill with same gloves. Due to fish allergen, hands must be washed and gloves changed. Repeat Violation Admin Complaint

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

In steam table on cookline: ngravy (90F – Hot Holding) reheated then, gravy (168F – Reheating);npotatoes (119-124F – Hot Holding) reheated then potatoes (178-180F – Reheating) Corrected On-Site

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

Interior of three reach in units on cookline soiled with food debris and mold like substance. n Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Chemical bottles in sink on cookline. nScrub pad in sink in ware wash area. nIce in sink at the bar.

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

Missing for two manager currently working.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In reach in cooler: tuna made two days prior with no date mark. nIn walk in cooler: ranch made on 1/2 with no date mark.

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap

Soap dispenser in ware wash area. Manager changed dispenser. Corrected On-Site