Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Rice noodles
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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. Bag of carrots.
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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.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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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.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-22-4
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Basic - Floor area(s) covered with standing water. By chest freezer. **Corrected On-Site**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-31-4
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Basic - Hole in ceiling.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Sugar.
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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. Bean sprouts 72 ° F , operator voluntarily discarded. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Chicken over washed chopped cabbage.
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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. Mop sink. **Repeat Violation**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Full of used ice and straws.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. By dish machine and mop sink.
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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. Counter area.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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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. Sauces, cooked chicken, pork wontons.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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