| Violation
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Observation
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28-02-1
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Critical - Condensation or other drainage not disposed of according to law. At air conditioner unit in kitchen.
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12A-08-1
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Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Oper ator keeping eggs out without plan. Filled out form with operator during inspection.
Repeat Violation.
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22-11-1
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Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Meat slicer at end of cooks station soiled.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory. At station in kitchen. Corrected On Site.
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12B-07-1
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Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cooks make table/prep area beside service window. Corrected On Site.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. Under grill area in kitchen.
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine.
Repeat Violation.
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37-14-1
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Observed ceiling in disrepair. CeilIng tiles have water damage above silver stand up cooler.
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37-17-1
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Observed ceiling soiled with accumulated dust and cobwebs above cook prep area and to go boxes. Excessive dust beside air condtioner window unit in dish.
Repeat Violation.
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35A-03-1
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Critical - Observed dead roaches on premises. 1 roach dead under air conditioner unit near dish area.
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35A-03-1
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Critical - Observed dead roaches on premises. 2 roaches dead under 3 compartment sink.
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35A-03-1
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Critical - Observed dead roaches on premises. 1 dead under dish machine.
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36-15-1
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Observed food debris accumulated on kitchen floor behind service window/cook make table.
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14-36-1
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Observed gaskets/seals on cold holding unit in poor repair. Throughout kitchen/muktiple reach ins.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. Cook using handwash sink to rinse bowl out.
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37-02-1
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Observed hole in wall. In dish area in between dish machine and ice machine.
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09-05-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plate used as scoop in potatoes on cooks line.
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09-01-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in sugar under prep table with crock pots.
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22-19-1
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Critical - Observed interior of microwave soiled. On cooks line.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Throughout kitchen, all reach ins bottom soiled.
Repeat Violation.
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33-16-1
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Observed open dumpster lid.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers in dining room 76 . Corrected On Site. Stop sale issued.
ham, cooked spinach and mushroom, cheese between 47-50 degrees. had operator Corrected On Site by putting items in cooler and dropping temp to 41 .
Repeat Violation.
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06-01-1
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Critical - Observed potentially hazardous food thawed in an improper manner. Potatoes being thawed at room temperature under prep table. Corrected On Site.
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02-07-1
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Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and whipped cream and provolone cheese at servers station and in kitchen.
Repeat Violation.
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. Raw pork chops stored over cooked pasta.
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23-05-1
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Observed residue build-up on nonfood-contact surface. On handles of large reach in in kitchen.
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found. 1 live roach found near ceiling on fire suppression line. Corrected On Site.
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21-05-1
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Observed soiled dry wiping cloth in use.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets. Throughout kitchen reach ins.
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08A-19-1
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Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar and flour under prep area in kitchen.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. In stand up freezer food/breaded patty not properly covered.
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24-10-1
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Observed utensils stored in crevices between equipment. Knives being stored between prep table and make table reach in in kitchen.
Repeat Violation.
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37-05-1
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Observed wall soiled with accumulated food debris. Wall Behind cook prep/make line.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and sausage links 86-101 . Corrected On Site. By heating to 165 and holding at 135.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, gravy, and meatloaf cooked yesterday not labeled.
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03C-09-1
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Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Had time in two hour window. Corrected On Site. Had operator Reheat to 165 on stove. chili, cabbage and soup
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01B-16-1
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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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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