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

Cup in black pepper container, operator removed cup. Corrected On-Site

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

Employee drink cup on top of white reach in freezer. Operator moved. Corrected On-Site

Basic – Employee smoking in a food preparation, storage or warewashing area

Employee smoked a vape in walk in cooler while talking to inspector.

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

Plastic containers on clean dish rack outside of office.

Basic – Equipment in poor repair

2 spatulas the rubber piece in disrepair. nIce bucket cracked on new ice machine. Repeat Violation

Basic – Food stored on floor

2 boxes of fish filets on floor in walk in freezer, operator placed on shelf. Corrected On-Site Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Multiple knives in reach in cooler the tip of knives between metal piece under flip top lid. Operator moved knives. Corrected On-Site

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

The top piece of sandwich press. nShelving holding Togo boxes and sauce bottles on cooks line

The soda nozzle backsplash on drink machine in server alley. Repeat Violation

Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil

Bucket at end of cooks line near sandwich press. nnWet wiping cloth sitting on cutting board on cooks line. Employee placed in bucket.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Commercially sealed tuna over potato skins not commercially packaged in walk in freezer.

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

Spicy coleslaw dated 11/22.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ntuna (47F – Cold Holding) tuna portioned into cups and double stacked in top of cooler, the bottom cups were 42F and the bottom cups were 47F, operator placed all on the bottom of container and placed a metal lid on top. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nChicken wings on cooks line, out of cooler since 12pm, operator time stamped. Corrected On-Site

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

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

Both interior ice machines. Repeat Violation

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

At Handwash sink behind bar, operator replaced. Corrected On-Site