| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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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 prep table **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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10-20-4
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Basic - In-use tongs stored on shelf support between uses. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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14-29-4
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Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. On cooks line **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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36-25-4
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Basic - Wall in disrepair. Cooks line **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink **Warning**
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29-23-4
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Basic - Water leaking from faucet/faucet handle. When handwash sink is turned on next to cooks line **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Under three compartment sink **Warning**
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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12A-04-4
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High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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. Sprouts 75°F, provolone cheese 60°F, sliced tomatoes 59°F, cut lettuce 59°F, sour cream 59°F, chicken sauce 52°F, **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked pork 48-62°F, cooked chicken 48°F, black beans 54°F, white rice 54°F, picidillo 54°F, ham/cheese rolls49°F, **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw steaks over rte tomatoes **Warning**
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08A-19-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Items not in original packages **Warning**
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **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.Sprouts 75°F, provolone cheese 60°F, cooked pork 48-62°F, sliced tomatoes 59°F, cooked chicken 48°F, black beans 54°F, white rice 54°F,picidillo 54°F, deli ham 49°F, chicken sauce 52°F, sour cream 58°F, **Warning**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Paint cans stored in single service closet **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Near pizza making station **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
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27-04-4
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Intermediate - Cold water not provided/shut off at employee handwash sink. Next to cooks line **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Three compartment sink blocks access to sink **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Both hand wash sinks in kitchen **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. **Warning**
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use. **Warning**
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14-77-4
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Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler next to three compartment and reach in cooler next to door for service **Warning**
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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. Various items in reach in cooler: cooked rice, cooked pork, cooked chicken, cooked pasta, black beans, etc **Warning**
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