| Violation
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Observation
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02D-10-4
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Basic - Bag/container of unrecognizable prepared food not identified by common name.
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32-07-4
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Basic - Bathroom facility not clean. Employee rest room
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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36-32-4
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Basic - Ceiling in disrepair.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Repair man called
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Raw chicken prep table **Corrected On-Site**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
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08B-38-4
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Basic - Food stored on floor. Chicken, broccoli, oil
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing., repair man called
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36-47-4
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Basic - Hood soiled with accumulated grease. Over cook tops
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning, dirty mop bucket water
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not turned on near ice cream service
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.fish and duck
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination. Dressing cups **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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23-11-4
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Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm chlorine, repairman called
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked chicken **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef over crabs **Corrected On-Site**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cart with rice cooker in front of sink
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rice cooker lid
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31B-03-4
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Intermediate - No soap provided at handwash sink. Employee rest room
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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