| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.Bowl in the sugar storage container. **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Floors under the shelves in the walk in cooler.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.Throughout the cook line. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.Reach in cooler on the cook line. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer.Two upright freezers **Repeat Violation**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.Stored under the microwave on cook line.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.Cook line
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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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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.Observed use of brown paper shopping bags to obsorb grease from fried chicken.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Corrected On-Site**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Pork in hand sink. **Corrected On-Site**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.Box of plastic forks and spoons on the server side of cook line. **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
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41-07-4
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High Priority - Container of medicine improperly stored.Two pill bottles on cod contact surface by the slicer **Repeat Violation**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Repeat Violation**
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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**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.Pitcher full of water stored in the cook line hand sink.
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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.Frozen pork in hand sink in the kitchen area. **Corrected On-Site** **Repeat Violation**
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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**
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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**
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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 chicken in the walk in cooler. **Repeat Violation**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.Pump sprayer containing an unknown mix near the chest freezer in the Hotwater heater area. **Repeat Violation**
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.Termiticide to be used only by licensed applicator.
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