THROWBACKS

Basic - Carbon dioxide/helium tanks not adequately secured. -4 unsecured tanks behind bar

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area -handwash sink in rear prep area Repeat Violation

Basic - Outer openings not protected with self-closing doors. -rear kitchen door

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label

High Priority - Vacuum breaker missing at mop sink faucet. Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom

Basic - Dumpster not on proper pad/nonabsorbent surface.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in rear prep area -handwash sink in bar area

Basic - Open dumpster lids.

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

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. -provided form to operator 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. -provided form to operator Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -door across from men's room Repeat Violation

Basic - Floor soiled/has accumulation of debris. -kitchen, under bar and walk in cooler Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -in bar Repeat Violation

Basic - Ice scoop handle in contact with ice. -ice bins in bar Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -pizza oven Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. -provided to operator Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink on cook line and behind bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of reach-in cooler lid soiled -lower shelf of pizza make table soiled -exterior of reach in cooler soiled

Basic - Single-service articles improperly stored. -pizza boxes stored on floor Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around pizza oven

Basic - - From initial inspection : Basic - Exterior door has a gap that opens to the outside. Door across from restroom. Warning - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-11-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under bar and walk in cooler. Warning - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-11-05: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Behind bar. Warning - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-11-05: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Pan lids stored in sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks rear of building.

Basic - Ice scoop handle in contact with ice. Bar. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on the floor.