| Violation
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Observation
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Spoons.
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36-36-4
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Basic - Ceiling tile missing. Behind front counter.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. By mop sink.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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08B-12-4
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Basic - Food stored in holding unit not covered. Cut melon.
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02D-03-4
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Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler behind front counter.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. By reach in cooler.
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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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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Cheesy bread above soups.
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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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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. chicken found at 58°, eggs found at 78°, cream cheese found at 72°, ham found at 45°, hummus found at 46°, white bean soup found at 58° and roast beef found at 46°.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas found at 115° and oatmeal found at 115°.
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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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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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.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths stored inside.
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29-29-4
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Intermediate - Water filter not changed according to manufacturer's instructions.
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