| Violation
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|
Observation
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23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
|
|
36-45-4
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Basic - Ceiling soiled with accumulated dust. Dust hanging from light in preparation area **Warning**
|
|
50-09-4
|
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
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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. **Repeat Violation** **Warning**
|
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36-11-4
|
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Basic - Floors not maintained smooth and durable. Near exit **Warning**
|
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Hot holding meatballs exposed to heavy dust from hood filters . **Warning**
|
|
10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Knife handle in contact with ham **Warning**
|
|
14-29-4
|
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Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
|
|
06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage, ground beef **Corrected On-Site** **Warning**
|
|
14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
|
|
02D-01-4
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|
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
|
|
08B-02-4
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|
High Priority - Displayed food not properly protected from contamination. Pizzas on line exposed to heavy dust from ceiling **Warning**
|
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35A-02-4
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|
High Priority - Live, small flying insects in food preparation area. **Warning**
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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. Pepsi reach in cooler and sub reach in cooler: ham 45°F, turkey 45°F, potato salad 50°F, salami 45°F, ham 60°F, turkey 56°F, cappicoli 63°F, salami 61°F, cut lettuce 61°F, cut tomatoes 56°F, cut lettuce 61°F, chicken wings 46°F, Items from today iced down. Items from previous day stop saled **Warning**
|
|
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. Pizzas **Repeat Violation** **Warning**
|
|
08A-05-4
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|
High Priority - Raw animal food stored over ready-to-eat food. Eggs over rte **Warning**
|
|
29-37-4
|
|
High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation** **Warning**
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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. Potato salad 50°F, ham 60°F, turkey 56°F, cappicoli 63°F, salami 61°F, cut lettuce 61°F, cut tomatoes 56°F, **Warning**
|
|
41-06-4
|
|
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**
|
|
11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation** **Warning**
|
|
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. Potato salad **Warning**
|
|
22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
|
|
31A-02-4
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|
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
|
|
27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. HWS sink **Repeat Violation** **Warning**
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22-62-4
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Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
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|
16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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|
03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Appear work incomplete **Warning**
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|
53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation** **Warning**
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|
14-32-4
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Intermediate - Sink(s) used for food preparation have welds/joints that are not smooth. Three compartment sink **Warning**
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