CRISP AND GREEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hour goat cheese (50F - Cold Holding); humus (50F - Cold Holding); yogurt base sauce (51F - Cold Holding)2nd temp 43 cold holdingCorrective Action Taken Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Interior of ice machine Interior reach in cooler in back prep area

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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions on steamer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Croutons Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice crispy treat per operator Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of pre rinse spray hose.

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation. Parsley

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on counter in prep area next to scale. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons

Basic - Standing water in floor drain/floor drain draining very slowly. Slow draining hand sink near register

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salsa,46 f,house made southwest,56 fheld less than four hours,iced. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Operator will reheat cooked chicken (85F - Hot Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Large black trash can in prep area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

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

Basic - Food-contact surface not smooth and easily cleanable. Interior plastic container

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container lemon and lime press peeling

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Rice krispy bar and cookies.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine Spray nozzle 3 compartment sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to tongs under lettuce station Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat coconut milk walk in cooler

Basic - Utensils in poor condition. Lemon and lime press peeling surface

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards soiled. Water dispenser nozzle soiled. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Current Hotel and Restaurant license not displayed./license available with former owner's name only.

Basic - Light not functioning./one light bulb out, convention oven.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm, front line.