| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's employee restroom
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor at cook line **Corrected On-Site**
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21-05-4
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Basic - Cloth used as a food-contact surface. Employee washing tomatoes then drying with cloth towel at front prep area
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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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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door does not seal completely
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Near walk in coolers
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16-30-4
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Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). 50 psi
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Between steam table units **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cook line
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Repeat Violation**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler at cook line **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cook line
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook line
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Gyro cones
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06-03-4
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Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Chicken at 74° in triple sink and 77°
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-34-5
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Basic - Wall vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line and over door in back prep areas near oven
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Cook Line hand sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter in bakery area
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01B-01-4
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High Priority - 7 Dented cans present in storage area . See stop sale.
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03C-06-4
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High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro meat at 135°' - meats reheated 187°-207° **Corrected On-Site**
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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. Employee cutting bread with bare hands at expo line - discussed proper procedures of using barrier with ready to eat foods - employee used deli paper to cut bread **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth - 31 tomatoes in walk in cooler . See stop sale.
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At bar
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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. 51° cheese in reach in cooler opposite fryers ; butter at 74°'at bar area
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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.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items ( pans) stored in the sink. Dish washing area
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22-56-4
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Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 178°
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom - handicap stall
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22-18-4
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Intermediate - Soil residue in food storage containers. Pans - moved to dish washing area to be cleaned
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