| Violation
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Observation
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14-33-4
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Basic - shelves with rust that has pitted the surface.
Observed in the prep kitchen, rusty shelves dry cans stored on shelves.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Observed In the dishmachine room
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Pans has food debris in the bottom with lids and utensils
Stored in dishmachine room.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile above main dish machine, notify engineering department.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed in the prep kitchen.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Observed In the three compartment sink area pans on the storage racks. **Repeat Violation**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Containers of potatoes stored inside walk in cooler.
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36-69-4
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Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling.
Observed leaking water form the ventilation system
directly above prep table, recommend notify engineering.( Cold Prep)
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Can of Cranberry sauce, heart of palms, kidney beans
Stored on dry storage racks.
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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.
Observed utensils stored inside dirty water on the prep line on pantry counter. **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.
Diced ham 52°f stored on ice bath in the omelet station.
Submerged product to maintain proper temperature.
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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.
Shrimp salad 43°f stored in walk in cooler labeled 8/5/16
**Repeat Violation**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Observed sanitizer bucket stored next to Oranges located on the prep table. **Corrected On-Site**
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03A-16-4
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High Priority - potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
Shrimp salad 43°f stored inside walk in cooler prepared
On 8/5/16, transport cart has 20 bowls of shrimp salad. **Corrective Action Taken**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Heavy cream and milk , half half milk located in the server cooler has been opened not date marked, chef
discarded product. **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed in the pantry area
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed spoon stored inside hand wash sink located on the cooks line. **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
Observed food crumbs spilled on the surface salad cooler.
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02C-08-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Bacon stored inside walk in cooler not dated marked
stored inside walk in cooler.
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14-76-5
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Intermediate - Walk-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.
Observed ambient temp 43°f
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