| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Under flag top grill at buffet station.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Containers of sauce on walk in cooler floor.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. In public ladies restroom. In employees restroom. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. Two dead roaches found in beverage/ waitstaff room off kitchen in cabinet. The operator discarded the roaches. One dead roach found under the slicer. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server stand near buffet. Pans on cook line. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In dry storage room with bulk dry goods. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. In chest freezer raw pork not covered. **Corrected On-Site** **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Containers of sugar and seaweed. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. In dry storage room with bulk dry goods.
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36-47-5
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Basic - Hood soiled with accumulated grease debris. Secondary smaller cook line in kitchen. **Repeat Violation**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **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. In employee restroom. **Corrected On-Site** **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Used to hold chicken in chest freezer near fryer oil storage.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door torn.
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29-08-4
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Basic - Plumbing system in disrepair. Drain line near spray hose at dish machine area is in poor repair.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cook line.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. Ali in cooler nearest chest freezers in kitchen. **Repeat Violation**
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36-72-4
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Basic - Walk-in freezer floor soiled near reader exit door.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server stand near buffet.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Shelves for chemicals in dry storage area.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Two dented cans of peaches.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator on warning from previous inspection. Callback to be completed on 10-30-15 **Repeat Violation**
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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. Macaroni salad on buffet line 60°F, shredded cheese in buffet line 60°F operator is holding items using ice, yet the level of ice in the container Is not enough to touch the container of food. The operator added more ice to the buffet line. **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings 120°F, egg foo yung 117°F. The operator removed the items to be reheated in the oven. **Corrective Action Taken** **Repeat Violation**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. Multiple flies near dumpster area.
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. In walk in cooler raw chicken over raw shrimp. **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink exterior, and spigot near dish machine.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal scrub pars stored in handwash sink at buffet. **Corrected On-Site**
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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. Corn starch and water 105°F. Left on cook line. The operator moved into refrigeration. Operator states it was made thirty minutes prior to me taking the temperature. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. At server stand near buffet.
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