TAP 42

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

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

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 - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on shelves on dry storage area.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of bags on the box container of soda, on kitchen floor.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cleaning sponged dome auxiliary cutting boards with marks not longer cleanable. - From follow-up inspection 2025-10-10: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. Time Extended

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown rice (68F - Hot Holding); cooked pasta (67F - Hot Holding) at cook line, as per manager for less than two hours, staff moved product product into walk-in cooler for rapid cooling. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over entrance at several AC vents/Returns at kitchen area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at small reach in cooler at coffee station, manager relocated the food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at storage rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several cooking tongs stored in water 95°F at cook stove kitchen line, staff removed tongs to be washed and sanitized. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an opener soiled gasket at chest reach in freezer unit.

Basic - Stored food not covered. Observed uncovered ice cream tub at chest reach in unit.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ice meat thawing at a rack at room temperature, meat still frozen, staff move it to walk in cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Staff was coached, staff placed all towel inside sanitizer buckets. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed several quad sanitizer buckets at 0ppm. Staff provided new solution retested at 400ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw beef over pork. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - Handwash sink not accessible for employee use at all times. At bar area.

Intermediate - Handwash sink used for purposes other than handwashing. At prep area kitchen. Corrected On-Site

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. Sent to the manager while conducting the inspection. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed at cook line for green salad and rice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at storage area for clean plastic containers.

Basic - Equipment or utensils not designed or constructed in a durable manner. Damaged plastic containers

Basic - Floor tiles missing and/or in disrepair. At cook line.

Basic - Ice scoop handle in contact with ice. Cook removed the scoop.Corrected On-Site Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed Grilled chicken (155F - Cooking). Instructed employee to placed product back at grill to finish cooking. Last reading Grilled chicken (167F - Cooking). Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water 73F on salad area. Employee discarded the water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw mahi (48F - Cold Holding) at cook line. As per employee for 3 hrs. Employee added ice for rapid cooling. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over single service containers at storage area.

Basic - Floor area(s) covered with standing water. Observed at storage area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Employee removed the towel. Corrected On-Site

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. Forms provide it while conducting the inspection. Corrected On-Site

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. Form provided while conducting the inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar floor.

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles.freezer for ice cream

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 in contact with salad at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Plumbing system in disrepair. Three compartment sink needs to be repaired.

Basic - Standing water in bottom of reach-in-cooler. Cook line.

High Priority - Food prepared with soiled equipment/utensil. Observed Salad bowl on top spring mix salad in front line.

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris throughout can-opener.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Hand bag on kitchen shelves.

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen cook with no cap while engaging in food preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen coolers with no ambient thermometer.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. manager cleaned the machine. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop's handle in contact with tuna at reach in cooler at cook line.