| 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. Cooking equipment **Repeat Violation** **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. **Warning**
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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. On cutting board **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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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. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Box of tomatoes across from three compartment sink **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Under mop sink **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container **Warning**
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33-10-4
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Basic - Inside/outside of dumpster not clean. Excessive flies **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
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02D-03-4
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Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. To go containers on floor in dry storage room **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Herbs **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
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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. Flour container **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45F, cheese 51F, she'll eggs 63F, moved to reach in freezer, cooled down to 43F **Corrected On-Site** **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Ziti 45F, stuffed cabbage 47F, chicken 47F, lentil soup 45F, raw beef 44F, raw chicken 45F **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey in walk in cooler, see stop sale **Warning**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site** **Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Turkey **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing salad **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Warning**
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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. Turkey 106F **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef with bagels in reach in freezer **Warning**
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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. **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **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. Cheese and deli meat **Warning**
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
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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. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Turkey, tomato salad **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. **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink **Warning**
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