| Violation
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Observation
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. Dish washing area.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf over prep table, cell phone in shelf over dish washing area.
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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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14-11-4
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Basic - Equipment in poor repair. Cutting board on cook line heavily damaged. Walk-in cooler not holding temp.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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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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33-16-4
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Basic - Open dumpster lid.
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08B-55-4
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Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Cabbage.
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14-67-4
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Basic - Reach-in and walk-in cooler gaskets torn/in disrepair.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line.
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23-09-4
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Basic - Soiled reach-in and walk-in cooler gaskets.
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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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41-07-4
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High Priority - Container of medicine improperly stored. Acetaminophen on shelf over dish washing area.
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stuffing cooked at 8:15. at beginning of inspection at 97° in walk-in cooler at 9:20, retemped at 10:55 at 80°. Missed cooling window.
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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. 0ppm. **Admin Complaint**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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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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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched toast with bare hands and placed on plate for service.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45°, cut melon 50°, cole slaw 48°, tuna 51°, gravy 48°, gravy 45°, shelled eggs on cook line 85°, butter 58°, tuna 57°, beef 45°.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over multiple ready-to-eat items in cook line reach-in cooler. **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. Eggs over beef.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. 3 comp sink.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sausage and stuffing not properly cooled.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet. Either faucet.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09-17-4
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Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cabbage.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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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. Multiple items.
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