| 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. **Warning**
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32-07-4
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Basic - Bathroom facility not clean. Toilet and sink **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light covers **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Hallway to bathrooms **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler lids **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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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.
Boxes and equipment stored on top of dough machine with dough in bowl **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. In reach in cooler **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk oil **Corrected On-Site** **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Several holes throughout kitchen **Warning**
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36-62-4
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Basic - Light not functioning. Over front counter **Repeat Violation** **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Unser reach in cooler not working **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. **Warning**
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10-15-4
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Basic - Pizza peel stored on top of soiled oven between uses. **Warning**
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29-07-5
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Basic - Plumbing system improperly installed or repaired. Mop sink not plumbed, outside rear door to right **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in bathroom **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Around reach in cooler at front line **Warning**
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50-17-2
|
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **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. Pasta overnight, discarded **Warning**
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **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.
Cookline: sauces which required refrigeration after opening: BBQ, teriyaki, garlic Parmesan (72-75°F - Cold Holding)
meatballs (71°F - Cold Holding); sauce (56-71°F - Cold Holding); sausage (61°F - Cold Holding); salami (62°F - Cold Holding)
**Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site** **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. sauce (103°F - Hot Holding) **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. sauce (103°F - Hot Holding) pasta (46°F - Cooling) sauces which required refrigeration after opening: BBQ, teriyaki, garlic Parmesan (72-75°F - Cold Holding)
meatballs (71°F - Cold Holding); sauce (56-71°F - Cold Holding); sausage (61°F - Cold Holding); salami (62°F - Cold Holding) **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. **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **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. **Corrected On-Site** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler 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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Corrected On-Site** **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Floor dough mixer **Warning**
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Flour **Corrected On-Site** **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler lids and edges soiled with food debris. **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **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. None **Repeat Violation** **Warning**
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22-06-4
|
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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43-08-4
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Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen Corrected on Site: **Corrected On-Site** **Warning**
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