| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on stand up freezer in dish room
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Stand up freezer in dish rom
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above dish machine
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean trays, pot, stored on dirty rack. Soup bowls on rack above soup crock
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. At salad make station
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse and food containers with cans of paste under prep shelf
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Above flat top
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under dish machine
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. 2 in kitchen
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Handle on door
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Bar cooler, glass chiller **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer. In storage shed
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. At soup table
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in dish room and outside storage shed **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Prep table at pasta station
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Vent on pizza make table **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to stove, in dish room across from machine
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. on prep table **Corrected On-Site**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrective Action Taken**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. On top of clean cutting boards **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm, corrected to 50 ppm
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22-63-4
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Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Under side of soda dispenser
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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. Sausage, pasta, deli meat
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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. Dishwasher not trained in proper sanitization or use of dish machines
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. cooler in bar.
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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. Lasagna
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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