Basic – Buildup of food debris/soil residue on equipment door handles

Upright reach in cooler door handle in back kitchen area soiled Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with watch on wrist

Basic – Equipment in poor repair

Multiple reach in cooler gaskets tornnInterior of hot holding brown cambro in back kitchen area in disrepair with insulation exposed Repeat Violation

Basic – Floor area(s) covered with standing water

Under soda bib in back area with standing water

Floor soiled under cook line cooking equipments. Repeat Violation

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

Exterior of grill area soiled with grease build up Repeat Violation

Basic – Open dumpster lid

In back parking lot area

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Multiple reach in coolers with soiled interior Repeat Violation

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired Corrective Action Taken Warning

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed employee crack raw shell eggs and handle clean equipments without washing hands Repeat Violation Admin Complaint

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Observed employee handle soiled dishes and then wash hands for less than 20 seconds on front line Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Front line high temp dish machine running at 130F max temperature being used to sanitize equipment's during inspection at multiple usage and not sanitizing properly. Ran machine there times (1st attempt 125F, 2nd attempt 127F 3rd attempt with manager high temp device and inspector device at 130F). Manager called for repairs and voluntarily closing restaurant for 4 hours instead of setting up three compartment sink with chlorine until high temp machine is repaired Warning

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

Observed employee on cook line handle raw bacon and then handle clean equipments without changing gloves and washing hands Warning

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

Raw shell eggs above cook line with no time mark. Manager place time mark at 8:30am Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Glass cleaner stored next to straws and condiments on front line cart. Moved by manager. Corrected On-Site Warning

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Manager M. Fargalla unable to proof of mananger certificate and employee over 30 days and no other proof of any other manager certified at this establishment Warning