| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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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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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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14-45-4
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Basic - Cardboard used to line contact shelves. Dry stotage **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. **Warning**
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21-17-4
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Basic - Clean linens stored on floor. On office floor **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Microwave **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. **Warning**
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08B-38-4
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Basic - Food stored on floor. Dry storage, rice **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 114° **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Both chest freezers **Warning**
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36-62-4
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Basic - Light not functioning. Several in kitchen **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Given **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles. **Warning**
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36-60-4
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Basic - Screen in door torn/in poor repair. **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Hammer, socket wrench **Warning**
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08B-14-4
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Basic - Stored food not covered in reach in freezer. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Repeat Violation** **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
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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. Salt, bulk bins **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.
spaghetti overnight (50°F - Cooling)
**Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
spaghetti overnight (50°F - Cooling)
**Warning**
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22-41-4
|
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **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.
Cole slaw (47°F - Cold Holding); feta (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding)
raw chicken (45°F); raw chicken (45°F - Cold Holding); raw burger (45°F - Cold Holding); pastrami (44°F - Cold Holding)
chicken pot pie (46°F - Cold Holding); spinach lasagna (46°F - Cold Holding); meat lasagna (46°F - Cold Holding); mousaka (47°F - Cold Holding); spaghetti overnight (50°F - Cooling)
butter overnight (54°F - Cold Holding); cottage cheese (62°F - Cold Holding); Swiss (61°F - Cold Holding); potato salad (54°F - Cold Holding); cole slaw (54°F - Cold Holding)
Service called, potentially hazardous food moved to freezer to chill and baggies of ice applied
**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.
Overnight: butter overnight (54°F - Cold Holding); cottage cheese (62°F - Cold Holding); Swiss (61°F - Cold Holding); potato salad (54°F - Cold Holding); cole slaw (54°F - Cold Holding) **Warning**
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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. **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **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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|
22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Dry storage shelves **Warning**
|
|
22-26-4
|
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Intermediate - Buildup of soiled material on racks in the reach-in cooler. **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. Emailed **Corrected On-Site** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **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. **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
|
|
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. **Corrected On-Site** **Warning**
|
|
31B-03-4
|
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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|
03D-20-4
|
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. spaghetti overnight (50°F - Cooling)
**Warning**
|
|
02C-02-4
|
|
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 **Warning**
|
|
22-06-4
|
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Intermediate - Slicer blade soiled with old food debris. **Warning**
|
