| 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. (Bowl in dry rice container.) **Corrected On-Site** **Repeat Violation** **Warning**
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23-03-4
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Basic - Build-up of grease on table mounted can opener unit. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable at the make table. **Repeat Violation** **Warning**
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14-40-4
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Basic - Damage to interior of walk in cooler as observed by ceiling stainless steel seam split with large container on top shelf below the split holding water. Staff states cooler leaks when it rains. Staff observed, at a minimum, to relocate foods stored below and adjacent to this area to avoid cross contamination and to have a technician repair the leaking area. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 9 observed on dry storage shelves under pass thru window in kitchen. 6 observed stuck to bottom of microwave at toast prep station. 2 dead inside opened aluminum foil box on shelf below slicer. 1 dead on floor under two-compartment sink. 4 observed behind glass door cooler by toast station. 1 dead under dish machine. 1 flattened roach egg on soda box by ice machine- egg removed from box by staff. **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. (Corner edges of make table upper door) **Warning**
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14-11-4
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Basic - Equipment in poor repair. Upper door of make table has hinge brackets that are no longer able to hold the door open. A wooden piece of trim is observed lying over the tops of food containers awaiting use. The cook was educated that the device to hold open the door needs to be smooth, durable, and a cleanable, non-porous item and cannot be stored on the cutting board or food containers. The wooden stick was removed. **Corrective Action Taken** **Warning**
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14-10-4
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Basic - Equipment not designed or constructed in a durable manner. Oven door handle is missing. A cloth string handle that is not easily cleaned and sanitized is affixed to the door. **Warning**
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08B-45-4
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Basic - Food boxes, multiple items below bottom shelves and on center floor of walk in freezer. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Warning**
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29-49-5
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Basic - Observed soiled standing water in bottom of reach-in cooler. **Warning**
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25-17-4
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Basic - Open foil box with live and dead roaches and roach excrement, Operator discarded box. **Corrected On-Site** **Warning**
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23-05-4
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Basic - Soil residue build-up on exterior of microwave at feet and bottom panel, at the wheels of the hot table unit, the prep table legs and underside of the shelves. Also behind the stove on pipes and at ware wash area pipes. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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14-12-4
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Basic - Utensils in poor condition. Chef knife with broken, missing tip. Meat tenderizer tool with browken, uncleanable handle. **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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29-11-4
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Basic - Water leaking from faucet at cook line hand sink. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine, 0ppm quat near soda box rack. **Warning**
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02D-01-5
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Basic - Working containers of food not identified by common name. (Prepared salads, several containers.) **Repeat Violation** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then wiped gloved hands on towels at apron and handled clean equipment or utensils without washing hands. **Repeat Violation** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. Soap pump not operable. Bottle not observed opened for any hand washes. **Repeat Violation** **Warning**
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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.
47°F precooked sausage patties, 51°F sliced ham, 44°F sliced turkey, 46°F Canadian bacon, 47°F chopped spinach, 51°F corned beef hash, in open can in make table from previous night.
Items from lower unit discarded, upper unit moved to walk in cooler. **Repeat Violation** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 7 live roach on dry storage shelf under pass thru window in kitchen. 2 eggs sacs are also observed on the shelf. 4 live roaches in aluminum foil box on shelf below slicer. 1 live under table top of slicer table at an observed hole where the leg mounts to the table. Staff advised to remove table from establishment. 7 live on an Orkin sticky trap dated 9/30/15 under the 2 bay sink next to slicer prep table and 5 live on the wall behind the sticky trap when removed from the water shutoff handles. **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present observed on light colored wood underside of dry storage shelf/toast counter area. Also inside aluminum foil box on shelf below slicer. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after wiping gloved hands on cloth towels hanging from apron. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (51°F corned beef hash) **Repeat Violation** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Sliced deli meats portioned, sliced cheese portioned.) **Repeat Violation** **Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook nearing 60 days employment not addressing sanitation of make table cooler, temperatures of food in unit, and other temperature monitoring processes. **Warning**
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53B-12-4
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Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. (Observed pitcher full of water at cookline. Pitcher removed.) **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. (Observed cook rinse bowl for cracked eggs in cook line hand sink. Educated cook on hand sink use. Bowl taken to warewash area.) **Corrective Action Taken** **Warning**
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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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. Potato salad, tuna salad, cooked potatoes, cooked pasta. **Warning**
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22-07-4
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Intermediate - Slicer blade guard and mount hardware soiled with old food debris. **Warning**
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. (At cook line, pump is not functioning.) operator changed out to a squeeze bottle.) **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. (Two observed with red chemical) **Corrected On-Site** **Repeat Violation** **Warning**
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03C-92-4
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Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed cooked potatoes and gravy for pot pie individual servings sitting on hot table counter for long period of inspection awaiting other ingredients and crust top for baking. Educated operator on better practices for prepping such items that maintain proper temperatures. **Warning**
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