Observed dust build up on ventilation hood over the high temperature ware wash machine.
CLean and sanitize all ventilation hoods to remove dust build up.

Observed the following units with water build up on the bottom shelf:
-Chicken unit
-Main prep unit
Repair or replace unit to eliminate water build up on bottom shelf.

Provide measuring method for the high temperature ware wash machine. None provided.

Observed raw chicken at the small prep unit measuring between 41 degrees F to 45 degrees F. All potentially hazardous food items shall be maintained at 41 degrees F or below. Repair or replace unit to allow food items to maintain at 41 degrees F or below.

Observed expired food handlers cards. All current employees shall have a valid food handlers card.
Correct within 30 days.

Observed grime build up in the following areas:
-at the floor sink near the pressurized tanks in the back area
-Surfaces of the ware wash machine
Clean and sanitize all non food contact surfaces that contain debris and liquid build up.

Observed water temperature at the bar 3 compartment sink to be measuring at 115 degrees F. Water shall be supplied at 120 degrees F at all 3 compartment sinks. Increase water temperature at bar 3 compartment sink.

Observed liquid build up on the shelving inside the one door chicken prep unit. All prep refrigeration units shall be self containing. Repair or replace evaporator to allow unit to discard of liquid waste appropriately.

Observed condiment items left open at the open window bar. All food items and beverages shall be properly covered while window is open at bar.

Repeat violation.
Observed grime build up in the following areas:
-Floor sinks
-Top of the ware wash machine
All non food contact surfaces shall be cleaned and sanitized.

1) Hand wash sink on the main cookline was observed to be leaking. All plumbing fixtures shall be in good repair.
Repair or replacing plumbing fixture at the hand wash sink on the main cookline.

2) Observed plumbing fixture at the bar 3 compartment sink to be descending into the floor sink. All indirect plumbing shall have a 1 inch air gap above the floor sink.
Create 1 inch air gap between the floor sink and the 3 compartment sink plumbing fixture.

Observed grime build up in the following areas:
-Surfaces of the ware wash machine
-Counter/refrigerator under the broiler
Clean and sanitize all nonfood contact surfaces.

1) Observed grime and dust build up in the following areas:
-Hood ventilation over the high temperature ware wash machine
- Men and women's Restroom exhaust fans
-Ceiling vents in kitchen area
Clean and sanitize all ventilation systems thru the facility.

Observed bar ware wash machine with chlorine sanitizer reading of 0 ppm.
Chlorine sanitizer in the ware wash machine shall supply chlorine concentration at 50-100ppm.
Repair or replace ware wash machine.
Do not use ware wash machine for sanitizing until repaired or replaced.

Observed current employees with expired food handlers cards.
All employees shall have valid food handlers cards. Correct within 30 days.

Facility has not paid the permit fee for the 2022-2023 fiscal year.
Current total due is $1513. Pay fees immediately. Facility will be subject to closure
if fees are not paid.

Observed water accumulating on bottom shelf of the unit where raw chicken is stored on the prep line. All refrigerators shall be maintained and in good repair. Clean water accumulation and service unit to eliminate cause of build up.

REPEAT VIOLATION
-Observed cold holding unit near hand wash sink near the 1 door freezer holding raw, marinated chicken at 46*F.

-Observed cold holding unit near 1 door freezer (salad prep area) holding at 49*F.

All potentially hazardous food must be maintained at or below 41*F. Employees placed items in ice bath.
Repair or replace unit to allow food temperatures to hold at 41 degrees f or below.

Hand wash sinks in the womens restrooms were below 100*F. Adjust faucet settings to ensure hand wash sinks are 100-108*F.

Observed employees putting on gloves without washing hands. Employees must wash hands when putting gloves on, changing gloves, changing tasks, or as often as needed to avoid cross contamination.