| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil.
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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51-18-4
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Basic - No copy of latest inspection report available.
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33-16-4
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Basic - Open dumpster lid.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
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23-09-4
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Basic - Soiled reach-in cooler/freezer gaskets.
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25-27-4
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Basic - Straws provided for customer not individually wrapped or in an approved dispenser. Bar.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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21-10-4
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Basic - Wiping cloth/towel used under cutting board.
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03A-12-4
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High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cook line.
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03A-11-4
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High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cook line.
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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.
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food.
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12A-06-4
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High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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03B-07-4
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High Priority - Gravy/sauce hot held at less than 135 degrees Fahrenheit.
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35A-02-4
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High Priority - Live, small flying insects in food preparation area.
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29-35-4
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High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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03E-07-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product.
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03E-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered during reheating process.
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03E-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.
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03E-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not stirred/rotated.
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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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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk.
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22-12-4
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Intermediate - Metal stem-type thermometer soiled. Not cleaned, sanitized and dried.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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