| Violation
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Observation
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent where clean dishes are coming out of the dish machine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food in multiple containers throughout facility (food storage area and shake prep area).
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23-03-4
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Basic - Build-up of grease and heavy food debris on nonfood-contact surface underneath the grill on cook's line and fire depression lines.
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36-33-4
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Basic - Ceiling tile in disrepair in storage area.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty bin with green scrub pads.
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08B-12-4
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Basic - Cookies on sheet tray with tray bottoms in contact with cookies on lower trays underneath.
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16-45-4
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Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Multiple dishes/utensils found with food residue build-up after being removed from dish machine.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting on pans over chili cook area.
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair on multiple units on cook's line.
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14-69-4
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Basic - Ice buildup in reach-in freezer in shake prep area.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris on cook's line.
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33-11-4
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Basic - Missing drain plug at cardboard dumpster.
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33-16-4
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Basic - Open dumpster lid (Cardboard dumpster).
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25-04-4
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Basic - Single-service items stored on floor (plates and drink cups).
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23-09-4
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Basic - Soiled reach-in cooler gaskets on multiple units on cook's line and kitchen area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta found in the walk-in cooler in deep metal pans prepared at 8 am according to staff, at 80°. Procedure is to ice pasta after being cooked to cool to proper temperature range. Employee iced pasta and re-temperature was 38°. Company time chart not filled out for cook time on pasta. **Corrected On-Site**
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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.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee put cherry on top of sundae with bare hands.
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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. The following items were found greater than 41°:
Reach-in on cook's line: Sliced Tomatoes 50° and Lettuce 58°, moved to walk-in for corrective action.
Raw pork 66° and Hash browns 50° moved to walk-in for corrective action.
**Repeat Violation**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Sliced tomatoes and Lettuce placed/stored under raw beef.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled personal bag and returned to prepping food without changing gloves.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Cleaning supplies stored on same shelf as plastic cup lids.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Both manager and employee could not answer timeframe for cooling questions.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer under prep table.
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue in shake prep area.
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