Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. By 3- compt sink
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryer at cookline
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21-05-4
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Basic - Cloth used as a food-contact surface.to cover green peppers in walkin cooler.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Duct tape on chest freezer lid **Repeat Violation**
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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.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-35-4
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Basic - Reuse of single-use articles. Cans and grocery bags
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35B-09-4
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Basic - Screen in door torn/in poor repair -
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cabbage
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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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14-06-4
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Basic - Wood food-contact surface not properly sealed.in dry storage area
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Beef over sauces in walkin cooler
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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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. Beef cut cabbage, chicken
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22-18-4
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Intermediate - Soil residue in food storage containers.
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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