| Violation
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Observation
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16-07-4
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Basic - Accumulation of debris in three-compartment sink. Sinks not set up or clean dirty dishes in all three sinks
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. Old soiled water inside the dish machine. Operator states it does not work
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Over the fryers
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Vents in the ware wash area and prep area
Exterior of the ice bin
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29-18-4
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Basic - Drain cover(s) missing. Ware wash area
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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. Over the prep station on the sheff
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans **Repeat Violation**
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee failed to use the sanitizing step , wash and rinse only . Operator stoped and corrected employee **Corrective Action Taken**
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36-22-4
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Basic - Floor area(s) covered with standing water. Many areas covered with standing water , prep, ware-wash, and the front line **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. On the front counter line drain grid covered with food debris 20 pieces of corn stuck on the gtid
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08B-30-4
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Basic - Food stored in dry storage area not covered. Salt container in prep
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Drawers at the drive Thur , freezer at the fryers
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind the fryers **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Chicken cooler lower gasket
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sani bucket at the back door area full of flies and soiled water operator commented on strong the smell was
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23-08-4
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Basic - Soda tower with accumulated mold like substance on the sides of the dispenser next to the ice chute
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink in prep area not draining
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler soiled with old food over the walk way under shelves. Chicken juice is pooling in the cooler **Repeat Violation**
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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. Wet mop stored in the mop sink
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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. Black beans 70° from prior nights hot hold left on a cart in the kitchen **Repeat Violation**
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12A-21-4
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High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee failed to wash hand while getting ice. Ice bucket placed on the floor and handled in a Manner where her hands touched the bottom of the bucket while emptying and returned to get ice
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In the food dry stock area over 40 flies in this area that includes the back door area dirty trash can at the back door area with an additional 15 flies . Dirty sani bucket with standing water at the mop sink additional 20 flies in the bucket. In the ware-wash area additional 15 flies present (food prep is being performed in this area chopping of tomatoes) additional 20 flies at the soda storage area . 10 flies on the front line, 30 flies in the managers office which is located off the kitchen **Repeat Violation**
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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 yucca cooked left sitting out (50°F - Cold ; black beans from prio nights cooling left out (50°F - Cold Holding)
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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. Cold rail not labeled with time operator placed correct time on items **Corrected On-Site**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Yucca placed in hot hold 125°
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked yucca 125 in the hot hold box. Operator removed to reheat
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used glove hand to move ice in a drain and returned to work with a glove change or hand wash, operator corrected employee **Corrected On-Site**
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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. Black beans **Repeat Violation**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Degreaser on the shelf over prep
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quit bucket over 400
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chicken cooler **Repeat Violation**
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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. Black bean in a deep hotel pan
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bottle over the prep area
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