EL DOM

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap at café area. Coached employee to wash hands proper.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink front counter by coffee area.

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by coffee area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee coffee cup near SS bowls by coffee machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife stored inside container with standing water at room temperature. Employee replace with hot water 162°F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by coffee area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by coffee station.

Basic - Single-service articles not stored inverted or protected from contamination. Observed SS not inverted by cold coffee machine. Employee inverted. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (59F - Cold Holding) at reach in cooler held for than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F - Cold Holding) at reach in cooler held for than 4hrs.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation table across cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at main kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.

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. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Warning - From follow-up inspection 2025-07-16: At time of callback inspection observed 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. Observed dishwasher machine with chlorine sanitation solution of 0 ppm. Operator is using three compartment sink with quaternary solution at 200ppm. Time Extended

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Employee put them inside container with hot water 140°F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer cooler not holding foods to 41° or below. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. Cooler door not fully closing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over deli tissue paper. Moved by manager. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Moved by manager. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish , raw meat thawing in standing water and at room temperature. Items Moved by manager. Still frozen. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Operator displayed the new one onsite. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, reach in cooler located under the espresso machine located at front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled, reach in cooler located near the prep sink in the prep area.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Operator provided. 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 sun glasses and keys on counter. Employee removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by dishwashing area.

Basic - No copy of latest inspection report available. Operator printed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the front counter: cups not inverted. Corrected On-Site