NOBLE CRUST

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on front cooks line on the floor ,manager raised sanitizer buckets off the floor . Corrected On- Site Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed straws in handwashing sink behind bar , employee removed items from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on prep area in back of kitchen next to can rack,and employee drink next to prep station in server area , manager removed and discarded drinks from area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard, employee put on a beard guard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraints, employee put on hair restraints. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on ware washing rack next to dishwasher, manager separated containers to dry. Corrected On-Site

Basic - Food stored on floor. Observed a box of fries stored on floor in second walking cooler adjacent to ice machines in back kitchen, manager moved items off the floor. Corrected On-Site

Basic - Open dumpster lid. Observed open dumpster lid , manager closed lid . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of food on the front cooks line not labeled.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2026-01-20: Sent operator a poster of the Big 6 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled on front line. Repeat Violation Warning - From follow-up inspection 2026-01-20: Time Extended

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled adjacent to three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at bar area used for dumping and straining drinks.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside large ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on shelf above kitchen prep table adjacent to three compartment sink. Repeat Violation

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

Basic - Food storage container/container lid cracked or broken. Cracked containers stored on dry storage rack in dish pit. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Located over ovens. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Located at service line between kitchen entrance and restrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Inside of empty Reach in cooler soiled located at bar area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing sauces on cook line not labeled. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Observed in plastic container on prep line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back kitchen area on top of beverage glass cooler in service area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal backpacks stored on boxed of soda boxes in back kitchen area

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door

Basic - Food storage container/container lid cracked or broken. Observed plastic container lid on prep line.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in prep reach-in cooler. On cooksline

Basic - In-use wet wiping cloth/towel used under cutting board. On cooksline Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at service area and cooksline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container on prep line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink in back kitchen area. Manager added paper towels to hand washing sink. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs hanging on fry door handle management removed tangs and placed at dishwasher. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Employee removed cloth. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Employee removed and properly stored bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes. - From follow-up inspection 2023-10-25: Dish machine not in use bar dish machine does not currently work and maintenance came to repair still not working. Discussed with management to use the working high temp dish machine Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-10-25: Time Extended

High Priority - Dented can 3 tomato paste monarch cans.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at 0 ppm. Discussed with operator to use wash machine in kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature of reach in cooler at bar at 56 f milk was 55 f held over four hours no temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature of reach in cooler at bar at 56 f milk was 55 f held over four hours no temperatures taken.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink used for purposes other than handwashing. Bar area pan in hand wash sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary or for high temp dish machine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. Corrective Action Taken

Basic - Damaged/spoiled/recalled food not properly segregated.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Out side back of restaurant Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 100 ppm retested to 200 ppm Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested at 0 ppm ran 2 times. Discussed with operator to use high temp dish machine to wash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: butter 62 f cut tomatoes 62 f 2nd temp operator placed in freezer 2nd temp 43 f Reach in cooler across from bar Milk 56 f half half milk 56 f operator placed in freezer. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink used for purposes other than handwashing. Food in hand washing sink. Operator removed. Corrected On-Site

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Classic coconut milk 1 can Roland brand

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Torn reach in cooler gasket on cooks line. Chip lid operator removed.

Basic - In-use tongs stored on equipment door handle between uses. Of oven.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Togo containers gloves outside of the back of restaurant with only a heading cover not fully enclosed

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over ready to eat greens. Beer walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm retested to 200 ppm. Corrected On-Site