BOLAY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - large white lexan containers stored in back area.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. - door on True reach in cooler on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine - exterior of tea dispenser. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - see stop sale - operator discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine and tea dispenser in dining area.

Basic - Raw fruits/vegetables not washed prior to preparation. - cut avocados with stickers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves to begin food preparation, no hand wash

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed after employee used POS before returning to food preparation

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to rear exit door blocked by trash cans

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. -Robert -antoni -employee signed documentation during inspection Corrected On-Site

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

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Open dumpster lid.

Portable fire extinguisher is inaccessible. For reporting purposes only. -fire extinguisher in front of Co2 tank blocked by laundry hamper

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of food storage containers

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -restroom straight ahead in restroom hallway

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -left side restroom

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket and drink cup stored on top of food storage containers

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

Basic - Floor area(s) covered with standing water. -left corner of dish machine area -in front of kitchen equipment

Basic - Old food stuck to clean dishware/utensils. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small live flying inspects in food preparation area next to dry storage -1 small life flying insect next to ice machine

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steak 125 hot holding

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary, 3 compartment sink 500ppm Corrective Action Taken

Basic - Floor area(s) covered with standing water. -deep standing water around wear washing area

Basic - Hole in or other damage to wall. -hole in wall, right side wall at entrance to walk in cooler

Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit door blocked by trash and recycling carts

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2023-12-15: -Manager says ecolab waiting for part. Machine is put out of service. Establishment using triple sink for ware washing. - triple sink sanitizer Quat 200ppm Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - potato noodles in walk in cooler <2 hours (53F - Cold Holding) - potato noodles in front holding unit <2 hours (58F - Cold Holding - From follow-up inspection 2023-12-15: Potato noodles in walk in 51f less than 4 hours. Advised operator to remove from bag and allow to cool more before portioning. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - battery dead - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2023-12-15: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to back door Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - steak prepared yesterday per Manager

Basic - Clean linens stored on floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - front food prep counter Corrected On-Site

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

Basic - Single-service articles improperly stored. - togo lids on floor in front area Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Food-contact surface soiled with food debris. -inside of ice machine door soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in prep area have obvious water damage

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator relocated Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -operator states machine to be replaced Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door soiled

Basic - Plumbing system in disrepair. -dish machine leaking on floor

Basic - Silverware/utensils stored upright with the food-contact surface up. -forks on front counter, operator removed to dishwashing area Corrected On-Site

Basic - Single-service articles improperly stored. -open case of to-go bowls stored on floor in service area, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine has an accumulation of black, mold-like substance

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored next to Togo cups at front counter. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Sirloin Roast 110°operator reheated 135° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. Can opener Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean utensils on drying rack.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of purple cleaner stored next on left side of cooks line. Spray bottle of orange cleaner stored on line Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cooks line while preparing food items. Corrected On-Site

Basic - Food stored on floor. Buckets of Lemon and Spicy sauce stored on floor in prep area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

Basic - True Reach-in cooler interior/shelves have accumulation of soil residues. Cooler next to ice machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes stored over ready to eat sauces.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-09-07: Time Extended