| 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.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. By three compartment sink.
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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. By oven.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. One dead roach observed by reach in freezer in back of restaurant.
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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. In front of oven.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. Above prep table.
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08B-12-4
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Basic - Food stored in holding unit not covered. Cooked chicken,sausages
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08B-38-4
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Basic - Food stored on floor. Bag of flour stored on floor.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Reach in freezer.
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36-24-5
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Basic - Hole in or other damage to wall. Behind frier by floor.
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36-56-4
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Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. In front of three compartment sink.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Where bags of flour are stored.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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.
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Floor by mixer soiled with caked on flour.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Containers of seasoning stored on shelf with no tops on.
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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. **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. Garlic in oil was found in kitchen at 61°F.
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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.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches by the door to the
employee bathroom located in the kitchen and 1 was observed by reach in cooler in front of oven in the kitchen.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Winded and detergent stored directly on top of cases of Gatorade and other beverages.
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Inside of reach in freezer, food not in sealed containers spilled all over.
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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.
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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.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stacked of beverages stored directly in front of it.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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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.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
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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.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only. In employee bathroom.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Frier in back in front of employee bathroom with no hood system.
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