Water + Flour

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nInterior of ice machine has buildup of black-mold like substance. Repeat Violation

Basic – Dead roaches on premises

nOne dead roach in back kitchen area.

Basic – Equipment in poor repair

nBottom of walk in cooler door I'd in disrepair. Repeat Violation

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

nKnife stored in between reach in cooler and pan's.

Basic – No Heimlich maneuver/choking sign posted.

High Priority – Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population

nEmployee preparing pizza with out glove. Manager had a discussion with employee and discarded toppings. Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

nUtensils stored in water at 87F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site Repeat Violation

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

nMeatballs stored at 48F cold holding. Manager placed meatballs inside reach in frezzer re-temp at 41F. Corrected On-Site

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. nnButter held on time as a public health control has no time stamp. Manager added proper time stamp to butter. Corrected On-Site

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

nCutting board in sushi station has stains and is no longer cleanable. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

nHand washing sink in bar area has a dish stored inside it. Manager removed dish and placed at dishwasher. Corrected On-Site