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.
SS item used in bulk storage salt.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Top of chest freezer.
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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.
Broccoli and melons stored on the floor in WIC.
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12B-03-4
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Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
2 open red Bulls and bowl of soup with spoon at cooks line.
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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 and eyeglasses by Mongolian station. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Metal pans.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
Above cooks line and side prep area.
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08B-30-4
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Basic - Food stored in dry storage area not covered.
Rice and salt min bulk containers - uncovered.
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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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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At Mongolian station.
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33-10-4
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Basic - Inside/outside of dumpster not clean.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair.
Storage shelves for metal pans and tray are rusty; bottom tier of prep tables at several locations rusty.
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33-16-4
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Basic - Open dumpster lid.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
Garlic bread.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
WIF floor dirty.
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21-11-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
O ppm chlorine.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Buffet line - Less than 4 hours - Corrective action taken - time mark added.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb.
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Found Brillo inside hand wash sink.
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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.
Meatballs at 110-129° and egg rolls at 91° not under active cooling. Corrective action taken - operator moved to walk in cooler at myrequest.
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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.
In WIC. **Corrected On-Site** **Repeat Violation**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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