SPACE 220 RESTAURANT

Basic - - From initial inspection : Basic - Interior of steamer accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-04-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled throughout the establishment. Wall is soiled by the dishwashing area. Exterior of waffle maker has a residue build up. Exterior of ice machine is soiled. Warning - From follow-up inspection 2026-04-02: Waffle maker needs to be cleaned Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is stained. Tomato slicer is stained

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by ice machine.

Basic - Ice machine gasket is in poor repair.Servers station area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of beer walk in cooler door is soiled. Residue build up on the reach in cooler at cooks line. Caulking is soiled by the dishmachine area.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting board is stained. Iced tea holder is soiled . Residue build up surrounding drink nozzles. Lime build up inside the dipper well.

Basic - Inaccurate temperature gauge(s) on dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty by dishmachine and fans in walk in cooler. Dust build up under filters under the hood suppression system. Lime build up inside the steamer oven.

Basic - Sanitizer bucket stored next to gloves in kitchen. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

Basic - Equipment in poor repair./pastry station chest freezer gasket torn.

Basic - Ice buildup in reach-in freezer/pastry station chest freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige and white cutting boards are stained. Residue build up surrounding drinking nozzles at servers station.

Basic - Cleaned and sanitized utensils not properly stored in kitchen.Corrected On-Site Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build surrounding the the dishwashing area wall by the dishmachine. Caulking has a residue build up by the dishwashing area. Gaskets at the bottom of the blast chiller is soiled. Residue build up on the heat lamps by bakery area.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting boards are soiled.

Basic - Air conditioner system in pastry kitchen has condensation and the water is dripping. Chef has closed the area for food Production. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Build up of black like substance by the three comp sink area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door by mop sink area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Short rib,47 f,45 f,46 f cooling from last night. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Short rib,45 f,46 f,47 f held from last night. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Short rib is stacked to close in the walk in cooler without any air flow.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Ice scoop holder is soiled.

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

Basic - Accumulation of lime scale on the inside of the steamer in kitchen.

Basic - Bowl or other container with no handle used to dispense food.Corn starch in dry storage area.

Basic - Cambro lids in poor condition.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Unwashed lettuce stored over Cole slaw in walk in cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Celery purée ,47 f cooling from last night.Fennel marinara,48 f held from last night. Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. .Celery purée ,47 f cooling from last night.Fennel marinara,48 f held from last night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Celery purée and fennel purée covered and stacked too high while cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Beige cutting board in kitchen. Iced tea dispenser holder is soiled at servers station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Beige cutting board in kitchen.Slicer is encrusted with food debris in kitchen.

Basic - Employee beverage container on a food preparation table in the kitchen. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.Dish storage area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw calamari stored over cooked lobster in walk in cooler. Corrected On-Site

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Calamari in kitchen. Corrected On-Site

Basic - Broccoli not washed prior to preparation. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch in kitchen. Corrected On-Site

Basic - Unwashed thyme stored over juice in walk in cooler.Blue berries stored over juice in walk in cooler.