| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Broken away from wall behind cook line equipment.
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35A-03-4
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Basic - Dead roaches on premises. Observed 4 in dishwashing area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-22-4
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Basic - Floor area(s) covered with standing water. Cook line by hand sink, walk-in cooler around broken tiles.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Walk-in cooler.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Wall fan at end of cook line. **Repeat Violation**
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36-11-4
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Basic - Floors not maintained smooth and durable. Grout in dishwashing area.
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36-14-4
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Basic - Grease and food accumulated on kitchen floor and/or under cooking equipment
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36-31-4
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Basic - Hole in ceiling. Over dry storage area.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish machine.
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29-08-4
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Basic - Plumbing system in disrepair. Faucet and knob unit at end of cook line handwash sink loose.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
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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. On counter: lettuce 83°, cut tomato 81°, spinach 82°, lettuce 85°. Cook line reach-in cooler: raw chicken 53°, raw beef 44°, cheese 51°, spinach 53°, cut tomato 52°, lettuce 53°. In walk-in cooler: corned beef 45°.
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Corned beef.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 14 on cook line, 4 in dishwashing area.
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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. Corned beef. **Repeat Violation**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sani bucket on expo shelf.
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03D-25-4
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Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Corned beef.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Beneath wall fan at end of cook line.
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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. Corned beef.
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 109°.
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