| Violation
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Observation
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32-04-1
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Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
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51-11-1
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Carbon dioxide/helium tanks not adequately secured.
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22-10-1
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Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory.
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.
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51-18-1
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No copy of latest inspection report.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees.
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53B-08-1
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Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface.
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23-03-1
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Observed build-up of grease on nonfood-contact surface.
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22-26-1
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Critical - Observed buildup of soiled material on racks in the reach-in cooler.
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
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13-03-1
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Observed employee with no hair restraint.
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22-22-1
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Critical - Observed encrusted material on can opener.
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22-23-1
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Critical - Observed encrusted, soiled material on slicer.
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14-33-1
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Observed equipment in poor repair.
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47-06-2
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Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
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08A-28-1
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Critical - Observed food stored on floor.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. all equipmenta in the kitchen.
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08A-22-1
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Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
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08A-23-1
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Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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22-19-1
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Critical - Observed interior of microwave soiled.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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23-05-1
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Observed residue build-up on nonfood-contact surface.
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14-35-1
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Observed ripped/worn tin foil used as shelf cover.
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found 10 plus live in the kitchen.
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found. 50 plus fresh in the kitchen. 100 plus dry to semi dry.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets.
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41A-02-1
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Critical - Observed toxic item stored by food.
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42-11-1
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Observed unnecessary items on the premise.
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35B-03-1
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Critical - Outer openings not protected with self-closing doors.
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35B-04-1
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Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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02-13-2
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Critical - Required consumer advisory for raw/undercooked animal food not provided.
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01B-15-1
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Critical - Stop Sale issued due to adulteration of food product.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses.
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