| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer chicken. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler door, ice machine door.
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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. Screen doors, back screen door and side screen door. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. Between cook's line and back prep area. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Dish machine area. **Repeat Violation**
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36-11-4
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Basic - Floors not maintained smooth and durable. In kitchen area and prep area and storage area. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Sauces, kitchen , iced tea container. **Corrected On-Site**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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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. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Wait station, grill/buffet.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Counter broken chipped grill area/buffet.
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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. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork filling. **Corrected On-Site**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Walk in cooler
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup cups. **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook's line reach in cooler **Repeat Violation**
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36-02-4
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Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Wait station in dinning room, kitchen, prep area. **Repeat Violation**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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21-11-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station. **Corrected On-Site**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Wait station area.
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03B-03-4
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High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Broccoli, cabbage, buffet. **Corrected On-Site**
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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. Chicken, salmon, beef, double door Reach in freezer. **Repeat Violation**
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03A-19-4
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High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp.
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, pork walk in cooler. MUST BE CORRECTED BY 9/3/14. chicken, pork, beef shrimp cook's line. Corrective action taken removed from cook's line and place in walk in freezer. Chicken 42 ° F, beef 43 ° F, shrimp 40 ° F, pork 43 ppm from cook's line. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Next to squeeze bottles of oil is shelf at grill /buffet. **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb. Dish machine area,
**Repeat Violation**
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14-74-4
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Intermediate - Cold holding equipment incapable of 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. Cook's line reach in cooler/make table. MUST BE CORRECTED BY 9/3/14.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Front counter next to grill area.
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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. **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, not consistent, chicken, crab legs, pork. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Shelf above hand wash sink next to grill/buffet.
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