| 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. Observed scoop with no handle at salt. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks at rear exterior of restaurant proximal to garbage receptacle not adequately secured. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of white deep freezer proximal to three compartment sink.
**Repeat Violation** **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. Observed large white bin of finely milled white food. **Repeat Violation** **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. At approximately 12:40, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (46-47°F - Cold Holding). At approximately 12:55, operator stirred food. Observed marinara at 45°F. Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Repeat Violation** **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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At approximately 12:40, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (46-47°F - Cold Holding). At approximately 12:55, operator stirred food. Observed marinara at 45°F. Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Repeat Violation** **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. Dishwasher (Chlorine 0ppm). **Repeat Violation** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. Observed owner wash hands in dish water at three compartment sink. **Warning**
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11-13-4
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High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed food handler preparing a pizza with sores on hands and arms. Advised food handler to wear bandage and two impermeable layers when handling food with sores on hands and forearms. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at three compartment sink. No sanitization step occurred. **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. (Hot Shot Bed Bug Killer and Raid Ant and a Roach Killer 26) **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. At front counter observed ingredients for pizza preparation being stored at room temperature. No time monitoring or temperature control in use. Observed the following temperatures: marinara; Plant Foods (47-52°F), cooked mushrooms; Plant Foods (47-52°F). Pizza ; (211°F - Cooking). Observed Pizza being stored at room temperature ; (74°F). Advised operator to use time as public health control to monitor food. Explained how to use Time As Public Health Control. Observed ambient air temperature at walk in cooler at 36°F. At approximately 12:40, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (46-47°F - Cold Holding). At approximately 12:55, observed marinara at ; Plant Foods (45°F - Cold Holding). Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. **Repeat Violation** **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **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. **Warning**
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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. At wait station glass front reach in cooler, observed opened container of milk without date mark assessed. Per operator, milk was opened on previous day. Advised operator to assess date marking to food that have been open for at least 24 hours. **Repeat Violation** **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed owner wash hands in dish water at three compartment sink. **Repeat Violation** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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. Observed marinara cooled in pot at approximately 18 inches depth. **Warning**
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