Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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36-32-4
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Basic - Ceiling in disrepair. Kitchen
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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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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35A-03-4
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Basic - Dead roaches on premises. 3 in bait trap by back door
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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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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08B-12-4
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Basic - Food stored in holding unit not covered.
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08B-38-4
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Basic - Food stored on floor. Oil
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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10-08-4
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
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05-19-4
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Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-32-4
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Basic - Reuse of single-service articles.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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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. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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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.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-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. **Repeat Violation**
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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**
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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. Egg roll
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22-18-4
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Intermediate - Soil residue in food storage containers.
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