| 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 stored in side container of fries on cook line.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in dry storage room and walk in cooler/freezer.
OBSERVED RICE and PICKLES STORED ON FLOOR.
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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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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored, pans stored on floor on 2nd floor.
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36-58-4
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Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
OBSERVED TUNA DEFROSTING IN STANDING WATER.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair, on cook line where cooked chicken wings are located.
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23-09-4
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Basic - Soiled reach-in cooler gaskets on cook line.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
WIPING CLOTH BUCKET QUAT 0ppm- OPERATOR DISCARDED **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.
REACH IN DRAWER ON COOK LINE-gyro meat (45°F - Cold Holding); chicken wings (48°F - Cold Holding)raw chicken breast (51°F - Cold Holding);
OPERATOR MOVED CHICKEN BREAST AND GYRO MEAT TO WALK IN COOLER FOR RAPID COOLING AND DISCARDED COOKED CHICKEN WINGS. **Corrective Action Taken**
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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.
COOK LINE-scampi sauce (93°F - holding at room temperature )- OPERATOR PLACED SCAMPI SAUCE ON COOK LINE TO REHEAT **Corrective Action Taken**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
OBSERVED RAW BEEF STORED OVER RAW SALMON INSIDE WALK IN COOLER.
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03G-11-4
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High Priority - Reduced oxygen packaged fish packaged no longer frozen and not removed from reduced oxygen package.
OBSERVED TUNA DEFROSTING INSIDE VACUM PACKAGE, PACKAGE STATES TO OPEN AND REMOVE FROM PACKAGE ONCE NO LONGER FROZEN.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb on water hose connection near 2 compartment 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.
OBSERVED PITCHER OF WATER STORED INSIDE HAND SINK.
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
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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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48-01-5
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No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
OBSERVED BOILER 500,000 BTU
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