-

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the kitchen floor. The cook put it in a shelf. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled in the upright refrigerator.

Intermediate - No soap provided at handwash sink. Observed at the bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several large plastic containers not inverted by the back door. The cook inverted the containers. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed cracked tiles throughout the kitchen. Repeat Violation

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The cook put it on a shelf. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the storage area.

Basic - Floor tiles missing and/or in disrepair. Observed several cracked floor tiles throughout the kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in the dry storage area.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The owner set up the triple sink with chlorine sanitizer. - From follow-up inspection 2023-10-17: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The owner set up the triple sink with chlorine sanitizer. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles throughout the kitchen. - From follow-up inspection 2023-10-17: Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at the kitchen entrance by the bar. - From follow-up inspection 2023-10-17: Basic - Hole in or other damage to wall. Observed at the kitchen entrance by the bar. Time Extended

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Chef.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection, for chlorine sanitizer used at three compartment sink.

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. Emailed employee reporting agreement form regarding their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses, to Chef.

Intermediate - No soap provided at handwash sink located at kitchen counter. Employee refilled soap dispenser at kitchen handwash sink. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle of reach in cooler, between uses located across from kitchen cookline. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep cooler.

Basic - No container installed for catching grease from hood drip tray located above kitchen cookline. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues located at side corner area, across from reach in cooler and dry storage shelf.

Intermediate - No soap provided at handwash sink. Observed empty soap dispenser at kitchen handwash sink. Employee refilled soap dispenser. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets and exposed insulation in reach in cooler across from cookline.

Basic - Ice buildup in reach-in freezer/ chest freezer located at kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of reach in cooler at kitchen area.

Basic - No container installed for catching grease from hood drip tray located above cookline. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling from air conditioner vent located above kitchen entrance doorway.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting board and kitchen utensils stored next to handwash sink. Advised to Chef to place a splash guard around handwash sink to prevent water from splash onto clean kitchen equipment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located under prep counter next to cookline.

Basic - Floor soiled/has accumulation of debris. Observed soiled wiping cloths/linen behind trash can at front bar area.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees located at bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit provided at time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at food prep line, ready to use, not stored inverted. Repeat Violation

Basic - Food in a location that is exposed to splash/dust. Observed employee cutting lettuce and cauliflower by kitchen hand wash sink under paper towel dispenser. Employee removed food items from under paper towel dispenser and away from hand wash sink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a plastic container of oil stored on the kitchen floor by upright refrigerator.

Basic - Hole in or other damage to wall. Observed walls at three compartment sink and throughout kitchen area in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not in use by hand washing sink and in dish ware area not placed inside sanitizer buckets.