| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine And drainboards
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Cooked potatoes on cook line, sugar on bulk container in storage in room with dishwasher
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Cook line equipment and floor, back of cook top area, hood,
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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.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. At coffee station
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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. On counter over make station reach in cooler Corrected on Site: removed **Corrected On-Site**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. By 3 compartment sink
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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, dry storage shelves
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08B-38-4
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Basic - Food stored on floor. Potato chip case, on floor next to white refrigerator across from Cookline counter
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Reach in cooler shelves on cook line, double door stainless steel
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-24-5
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Basic - Hole in or other damage to wall in room with 3 compartment sink around 5 pipe entries, one with sunlight coming through
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning, on dry storage shelf in room with dish washer
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29-08-4
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Basic - Plumbing system in disrepair. Under sink at dish washer, 2 bus tubs are catching water
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Operator had cut through a head of iceberg lettuce with plastic still wrapped around head of lettuce
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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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. Hand wash sink at front counter
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket not emptied after use in room with 333
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area, under dish washer and 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.
In room with 3 compartment sink
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. >200 ppm Corrected on Site: to 100 ppm **Corrected On-Site**
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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. Bulk flour, bulk sugar upon storage shelf in room with dish washer
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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. 10 ppm, service called and hose was replaced, 100 ppm **Corrected On-Site**
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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. Operator wiped face with a paper towel, touched apron, Corrected on Site: operator washed hands and put on gloves **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.
On counter at cook line: shell eggs (72°F - Cold Holding); pancake batter (68°F - Cold Holding); pumpkin batter (68°F - Cold Holding), out less than 2 hours, placed in reach in cooler
Right side make station: ; cooked chicken (45°F - Cold Holding); cut lettuce (47°F); ham (47°F - Cold Holding)
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. All hard and dry:
Approximately 67 on shelf and floor in the room with 3 compartment sink and dry storage of bulk oil, aluminum to go containers and vinegar.
Approximately 43 at the cook line on shelf under grill and floor.
Approximately 8 near wait station and 2 refrigerators in front of cook line
Approximately 38 under front counter ketchups, syrups, to go containers, honeys, hot sauce.
Approximately 43 under hand wash sink at front count in cabinet.
Approximately 89 in storage room with 2 freezers, prep table , equipment and oven.
Approximately 35 at cash register counter
Service called. **Corrective Action Taken** **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. All reach in coolers and refrigerators and freezers including shelving
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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.
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22-16-4
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Basic - Intermediate - Reach-in cooler make station lid and edges soiled with food debris at cook line
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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 make station reach in cooler at cook line, soup in double door reach in cooler at Cookline,
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