| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.cook line
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12B-02-4
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Basic - Employee drinking in a food preparation or other restricted area. Cook line, server station, dish room and pizza station. owner had staff move drinks to break area. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Pizza area hand bag and clothing.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook had no hair restrain **Corrected On-Site** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Tumblers in serving station. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. In walk cooler potatoes, pickles stored on floor in walk in. **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cooks line, reach in cooler . **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.dry storage and walk in cooler and cooks line **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.on walk in cooler shelves
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21-10-4
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Basic - Soiled dry wiping cloth in use.cook has hanging on neck/shoulder than wiping hands. **Corrected On-Site**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Dry stock room tools over food.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.pasta
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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. **Repeat Violation**
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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. Foods stored in ricotta cheese containers sausage, ham, pineapple, onions
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer. **Corrected On-Site** **Repeat Violation**
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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. Cook squeezing sauerkraut juice onto meat on grill than put it on grill to cook, he then touched ready to eat bread for a sandwich
Servers touching lemons with bare bare hands Corrected On-Site** **Corrected On-Site**
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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.shrimp 47°, fish 45° , scallops 50°foods moved to walk in cooler for quick cool down. Dropped to 41° **Corrective Action Taken**
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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. All food reheats need to go to 165° or better. Soup135°, red sauce 60°, meat sauce 100° meat balls 140°, mash potatoes 140°, onion soup 135°. all foods moved to stove for re heating to 165° for 15 seconds **Corrective Action Taken**
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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. Soup130°, red sauce 60°, meat sauce 100° all reheated to proper temperatures
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Reach in cooler raw beef over lettuce **Corrected On-Site**
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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. Pie in the reach in cooler dated 10/26 disposed of by operator
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 18 hard and dry droppings in dry store room.
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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. Soap and bleach stored over clean dishes
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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.no hose Bibb at hose splitter
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Pizza station sanitizer bucket over 400ppm. **Corrected On-Site**
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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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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/grease on food-contact surface. Cooks line equipment.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Server station used as dump sink. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.coos line **Repeat Violation**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Cooks line
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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. Cooked food spinach, sausage, diced ham in pizza reach in. **Repeat Violation**
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22-01-4
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Intermediate - Soda gun soiled. **Repeat Violation**
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