REPEAT VIOLATION: Observed approximately 1 inch light gap below back door. Seal gap with door sweep to prevent pest entry into facility.

Observed the hand wash sink to be obstructed by a vacuum. Ensure hand sink remains open and accessible at all times in order to promote employees to wash their hands. Employee corrected. CORRECTED.

Note: Facility had just opened.

REPEAT VIOLATION: Observed an unlabeled spray bottle of clear liquid above the prep table in back of house. Ensure all chemicals or water spray bottles are labeled with name.

REPEAT VIOLATION: Observed light gap below back door of approximately 1 inch. Provide seal or extended door sweep to prevent pest entry into restaurant. Maximum allowable air gap into food facility is 1/4 inch. CORRECT BY 2/6/25.

Observed the condenser of the small sliding door cooler for meats and cheeses is substantially leaking water. Cover all foods in this cooler in order to prevent the water from falling onto foods. Observed uncovered deli meats and cheeses stored inside this cooler. Repair cooler to remove leaking.

Observed a red mold build up on the outside of the nozzle for the tea cannister in dining room. Clean and sanitize.

Facility unable to provide food handler cards at time of inspection. Keep food handler cards for all employees on site for future inspections. Send a copy of food handler cards to your inspector at email provided on this report.

Observed a spray bottle of clear liquid without label stored above prep table in back of house. Ensure all chemicals or water spray bottles are labeled with the common name of the product. This is to prevent contamination and employee misuse.

Observed a light gap of ~1 inch below the back receiving door. Provide a door sweep so as to prevent vermin/pest entry. Gap shall be no more than 1/4 inch.

Observed mold build up on the outer right edge of the ice chute. Please clean.

Note: Area was shown to manager by inspector.

Observed debris build up through out the make line, including below the oven, below the small 2-door sliding door cooler, and inside the grate of the cooler used for meats. Please clean.

Observed the hand wash sink across from make line to not be stocked with paper towels. CORRECT ASAP.

Observed dust/mold build up on fan guard of walk-in cooler. Please clean.

Observed 1 illegibly labeled spray bottle of clear liquid hanging above the prep. Ensure all chemicals are labeled with the common name of the chemical present or water in order to prevent misuse and reuse of the same spray bottle for chemicals and water.

Observed 1 illegibly labeled spray bottle of clear liquid hanging from a trash can for food waste (cut vegetables present inside). If spray bottle contains water used for food, ensure it is not stored hanging from trash can. Additionally, label spray bottle with exactly what is present inside in order to prevent misuse.

Note: Per conversation with owner, both of these spray bottles contain water.

Observed mold on interior surface of ice chute. Please clean and sanitize.

Observed raw eggs in shell stored above produce (green peppers) in walk-in cooler. Store raw eggs on bottom shelf of walk-in cooler in order to prevent contamination.

Observed unchained CO2 tanks in back of house. All pressurized cylinders must be securely fashioned to a rigid structure. Place rope/chain around tanks to secure them.

REPEAT VIOLATION - Observed a significant build-up of dried meat, crumbs and debris in the meat/cheese refrigerator on the prep line. Clean and sanitize shelves, racks and gaskets.

Facility does not have quaternary test strips, only chlorine test strips, but is using quat sanitizer. Provide quaternary test strips.

MAJOR VIOLATION - Observed mayonnaise in prep table probed at 60*F. Other items in unit (pickles, jalapenos) also probed at 60*F.
All PHF must be held at 41*F or below.
Note: Upon closer inspection unit was turned off. (Inspection occurred at 4:00 p.m.) Employee turned unit on and it was later observed to be holding below 41*F. All PHF was discarded and replaced.
Corrected during inspection.

MAJOR VIOLATION - Observed sanitizer buckets at 0 ppm quat. Maintain 200-300ppm.
*Sanitizer dispenser is making 0 ppm. Have unit serviced. Make up buckets by hand in the meantime.
Note: Inspector demonstrated making buckets by hand during inspection.