Observed mold build-up on the inside of the ice machine.
All equipment shall be kept clean and sanitized.
Drain ice, clean and sanitize unit.

Observed ware wash machine reach a maximum utensil surface temperature of 150F.
Surface temperature of utensils shall reach a minimum of 160F.
Have unit serviced immediately.

Observed sanitizer dispenser providing sanitizer with a concentration of 0ppm.
Sanitizer shall be provided with a concentration of 200ppm Quat.
Correct immediately.

Observed tri-tip stored in a warmer as the method for reheating.
Per cook, the tri-tip is cooked the day before, cooled, and then placed in the hot holding unit at 8 AM.
Heating holding units are not meant to reheat food but to hold food at specified temperature.
When reheating food that was previously cooked and cooled it shall be rapidly reheated to 165F.
Discontinue practice of using the hot holding cabinet to heat food.

Observed grime build-up on the inside of the ice machine.
All equipment shall be kept clean and sanitized.
Drain ice machine, clean and sanitize inside the unit.
Correct immediately.

Observed short ribs with an internal temperature of 48F.
All cold holding shall be at 41F and below.
Items were moved to the walk-in cooler to return to proper cold holding.

MAJOR VIOLATION:
Observed the following items held above 50F on the middle top cold holding unit of the cook line:
-Cheese.
-Sliced tomatoes
-Cooked pasta
-Cooked garlic
All potentially hazardous food shall be at 41F and below.
Items were voluntarily discarded at time of inspection.
Have unit serviced to provide proper cold holding temperatures.

MAJOR VIOLATION:
Observed tri-tip in the standing hot holding unit next to the oven with an internal temperature of 90-113F.
All hot holding shall be at 135F or higher.
Tri-tip was reheated at time of inspection.
See violation #11.

Observed no paper towels or soap at the hand sink nearest the ware wash area.
All hand sinks shall be fully stocked with paper towels and soap at all times.
Correct immediately.

Observed grime build-up on the hand washing faucet at the bar.
Observed grime build-up on the "floor" of the middle reach-in cooler at the bar.
Observed grime build-up on the gaskets and hinges of the doors of the cold holding units at the salad station.
All equipment shall be kept clean.
Clean all equipment.

Observed the ware wash machine reach a maximum of 153F.
The surface temperature of utensils shall reach a minimum of 160F.
Correct immediately.

Observed scoops without handles stored inside dry storage bins.
All scoops shall be equipped with handles and stored in a way that contamination of the food is not likely to occur.
Discontinue practice of using scoops without handles.

Observed potentially hazardous items held in the cold holding units on the cook-line with an internal temperature of 45-49F.
All cold holding shall be at 41F and below.
Items were moved to the walk-in cooler to return to proper cold holding temperatures.
MITIGATED ON SITE.

Observed debris build-up on the floors in the bar and grime build-up in the floor sinks in the bar.
Floors, walls and ceilings of a food facility shall be kept clean and well maintained.
Correct immediately.

Observed several drawers on the burger cold holding unit not properly closing.
Adjust/replace drawers so that they properly close.
Replace gaskets to provide for proper seal.
Correct immediately.

MAJOR VIOLATION:
Observed the ware wash machine reach a maximum surface temperature of 141F.
When high heat is used as a sanitizer at a ware wash machine, the utensil surface shall reach a minimum of 160F.
Correct immediately.
All dishes shall be washed by hand until corrected.

Observed leak coming from ceiling above the plates on the cook line.
All food shall be kept protected from contamination.
Cover food to prevent potential leak from contaminating food items.
If water leaks onto the food, the food shall be immediately discarded.
Correct immediately.

Observed sanitizer buckets prepared with a concentration <100ppm Quat.
Wiping cloths shall be stored in sanitizer buckets of 200ppm Quat.
Correct immediately.

Observed a leak coming from the ceiling above plates stored at cook line.
Floors, walls and ceilings of a food facility shall be kept well maintained.
Repair leak.
Correct immediately.

Observed grime build-up in the floor sinks at the bar.
Floors, walls and ceilings of a food facility shall be kept clean.
Clean floor sinks.
Correct by 5/2023.

Cold holding unit across from the fryers has an ambient temperature of 53F on the right side.
All equipment shall be well maintained.
Have unit serviced/repaired to provide proper cold holding temperatures.
Correct immediately.

Observed several broken gaskets on cold holding units in the bar.
All equipment shall be well maintained.
Replace gaskets.
Correct by 5/2023.

MAJOR VIOLATION:
Observed items held in top cold holding unit on cook line in front of fryers with an internal temperature of 50F.
Items that were not out for long were placed on ice baths to maintain proper cold holding temperatures.
Sliced cheese that was out for longer than 4 hours was voluntarily discarded at time of inspection.
CORRECTED ON SITE.

MAJOR VIOLATION:
Observed rodent droppings in hard to see and reach areas.
Facility had dozens of rodent traps throughout the facility.
Pest control arrived on-site at the time of inspection to conduct an inspection.
Facility cleaned all droppings.
A re-inspection shall be conducted on or around 5/6/2022.
Failure to comply shall result in a red placard and/or a re-inspection fee of $410.00.

Observed clogged floor sinks in the bar area.
All floor sinks shall be cleared and draining properly.
Floor sink baskets were removed, emptied and cleaned.
Drains shall be cleared.
Correct by 6/5/2022.

Observed broken faucets at the ware wash area.
All plumbing shall be properly installed and in working order.
Correct by 11/5/2022.

Observed several waste pipes discharging directly into the floor sink.
All equipment that discharges liquid waste shall discharge indirectly to a floor sink via a minimum 1" air gap.
Correct by 11/5/2022.

Observed grime build-up on the wall behind the ware wash machine.
All walls of a food facility shall be kept clean.
CORRECTED ON SITE.

Observed debris and grime build-up on the floors in the bar area underneath equipment.
Floors, walls and ceilings of a food facility shall be kept clean and well maintained.
Correct by 11/5/2022.

Observed the following items held at 43-45° F.
-Raw chicken.
-Hamburger patties.
-Steak.
All cold holding shall be at 41° F and below.
Items were moved to walk-in cooler to return to correct cold holding temperatures.
CORRECTED ON SITE.