| Violation
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Observation
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
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14-05-4
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Basic - Cardboard boxes used to store foods. Walk in cooler.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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36-36-4
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Basic - Ceiling tile missing. Kitchen.
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24-10-4
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Basic - Clean knives stored in crevices between equipment.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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36-47-4
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Basic - Hood soiled with accumulated grease.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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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.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Front.
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08B-26-4
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Basic - Stored food not covered in chest freezer.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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33-31-4
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Basic - Unnecessary items on the premise. Bicycle.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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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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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Breaded chicken. **Corrected On-Site**
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03A-10-4
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High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Prefried rice. **Corrected On-Site**
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03A-27-4
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High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact 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. Cornstarch and water, Eggrolls, Brown sauce made with chicken broth.
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08A-18-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
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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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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Prefried rice. **Corrected On-Site**
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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. Walk in cooler.
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