CHOP 5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Romaine Lettuce, cabbage, spinach kept in glass reach in cooler located at front counter. Kept for less than 4 hours with temperature of 47 to 50F Ask employee to close plastic covers on cooler for rapid cooling, Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep table located in smoothie station. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating on top of cutting board located in smoothie station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers located in walk in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware stored on rack next to walk in cooler facing up. Repeat Violation

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic cambros stored one inside other while wet. Corrected On-Site - From follow-up inspection 2023-11-27: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up.Clean silverware kept on dry rack facing up. Corrected On-Site - From follow-up inspection 2023-11-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind blender on prep area. - From follow-up inspection 2023-11-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Home made Greek dressing with temperature of 48F, home made ranch with temperature of 48F, home made chipotle ranch with temperature of 48F all kept in to go area counter.. Manager placed in cooler. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee wrapping cookies while wearing a bracelet. Employees prepairing salads while wearing a watch.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting in containers stored in rack in front of dish machine.

Marked exit/path to marked exit blocked. For reporting purposes only.Back exit door blocked by boxes and garbage can. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 dead flying insect at area That pos system in we're they keep the clean towels. 3 dead flying insects at entrance door that faces umbrellas. 20 dead flying insects behind garbage cans at main entrance. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink at kitchen and in both bathrooms.

Basic - Ceiling tile missing in front of mens bathroom.

Basic - Dead roaches on premises. 5 dead roaches at cabinet under pos system Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone and speaker at prep table that has blender and seasoning racks. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler shelves at to go area have food debris.

Basic - Working containers of food removed from original container not identified by common name.Cous cous and sugar.