| Violation
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Observation
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32-08-4
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Basic - Bathroom waste receptacle not constructed of easily cleanable material. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Spoons above waffle iron area. **Warning**
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Air handler. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. By steam table and hand sink. **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Observed approximately 14 dead roaches on the floor in the dish room under the dish machine corner, ice machine and 3 bay sink areas. **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.
Open cup and straw with beverage with no lid, commercial water bottle partially consumed on cooler door above and next to customer food. **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Microwave interior ceiling is peeling. Rusty/soiled surface observed. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Under the air handler. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Loose tiles under the air handler where water is pooled. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Multiple itms in corner cooler across from slicer. Cooked meats, cooked vegetables. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Hole by the make table/fire extinguisher. The wall over the waffle prep area is peeling. **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Make table back wall. Technician called, appointment is tomorrow morning. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over walk way where ice and clean dishes are carried. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler next to cook line grill. **Repeat Violation** **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair.
Air handler in the dish room is dripping into a pan and onto the floor where the pan is not big enough to reach. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease behind toast prep area/steam table. **Repeat Violation** **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.
Open pitcher of white granular product on the dry storage rack.
White pump sprays in a bowl over the waffle iron. **Warning**
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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.
white cooler at cookline: 47°F open scrapple 9:16am, 43°F cottage cheese, 40°F cold cuts,
make table: 54°F sliced tomatoes 9:20am, 59°F cubed ham 9:21am, 58°F cheese slices 9:21am, items put on ice
53°F peeled boiled eggs 9:22am, 49°F cut lettuce, 44°F sauerkraut, 65°F boiled eggs cooling, 56°F cut tomatoes 9:24am, 59°F cooked spinach,
Taulsen reach in: 86°F cooked potato, 50°F sliced cooked potatoes, 45°F chili with beans, 81°F cooked whole potatoes cooling with lid 9:28am, 45°F raw ground beef, **Repeat Violation** **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.
**Repeat Violation** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 semi-soft rodent droppings on the exterior water heater. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed sole cook prepping several tickets wipe gloved hands after cracking raw shell eggs on apron then handle clean cut lettuce onto bread. **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Dish soap and pine sol on dry storage food shelves. **Warning**
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22-57-4
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High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. There is no sanitizer hooked up to the machine.
Explained to employee (operator's husband) that the dish machine needs to read 160°F or hotter and we asked that the 3 bay be set up. At the end of inspection, employee observed still washing in the machine and the three bay is not yet set up. Dishes are not properly sanitized.
Dish machine operator is using a hand-touch method of checking the heat level of the unit. Heat strips are not available. **Repeat Violation** **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
Chemical grease cleaner hanging with spray end next to clean pot on shelf over warewash line.
Fire retardant coating bottle on shelf by clean bowls over soda boxes. **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Spigot with splitter. **Warning**
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22-20-4
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Intermediate - Accumulation of black mold-like substance and yellow slimy substance in the interior of the ice machine. The interior panel edge at the top front has black buildup. Recommend removing the panel for cleaning and sanitizing. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Oven, slicer, toaster. **Repeat Violation** **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.
Proper cold holding and hot holding temps. Proper cooling of cooked foods such as sausage patties. **Warning**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
How a high temp machine is to be tested for correct hot temp and at what temp it is required to reach. **Repeat Violation** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Ice **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at the back wall. Make table lower area. **Repeat Violation** **Warning**
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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. Operator could not find form. Inspector printed a blank form to get filled out during inspection for raw shell eggs. **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.
Cold cuts, cooked potatoes, gravy, cooked pasta, scrapple, chili with beans, cooked roast meats, cooked meatballs, egg salad **Repeat Violation** **Warning**
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