| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, dry storage cooler.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. In dry storage . **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and by slicer.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone plugged in on top of two door lift top cooler.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On cooks line in three door cooler with lift top.
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36-24-5
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Basic - Hole in or other damage to wall. To the right of the mixer.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. On cooks line.
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51-18-6
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Basic - No copy of latest inspection report available.
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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 hand sink next to three compartment sink and sink in dough area in dry storage.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cooks line
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Silver Togo containers above soda boxes. **Corrected On-Site**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dry storage. **Repeat Violation**
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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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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. In dry storage by walk in cooler ( wine glass shelves) and in kitchen straight ahead inside kitchen door where shelves for plates are.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm
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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. Pizza sauce sitting on counter 75° moved to cooler. **Corrective Action Taken**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ham, turkey, cappicola, salami all dated 6/16. Italian wedding soup dated 6/19 lasagna dated 6/21
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham, cappicola, turkey, salami, Italian wedding soup, lasagna
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-02-4
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Intermediate - Accumulation of food debris/on food-contact surface. Flour all over table and mixer in dough preparation area.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On cooks line and by slicer.
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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. **Repeat Violation**
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27-11-4
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Intermediate - No running water at mop sink. Both mop sinks outside and inside.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed new form.
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02C-06-4
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Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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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. Pasta, soup, sauce in cooler. **Repeat Violation**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer to the left of the stove top and hot well.
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