| Violation
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Observation
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Employee personal drink stored in beverage air reach in cooler in cook line. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water under dish machine. **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Beverage air in cook line and sauté station. **Warning**
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Tested 100ppm, second test 50ppm. **Corrected On-Site** **Warning**
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Advised manager to use three compartment sink until dish machine is repaired. **Warning**
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01B-19-4
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High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
15 lb fried rice (66°F - Cold Holding); 20lb fried chicken (69°F - Cold Holding) per cook food was taking out at 10:30am. **Warning**
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03F-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
15 lb fried rice (66°F - Cold Holding); 20lb fried chicken (69°F - Cold Holding) per cook food was taking out at 10:30am. **Warning**
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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.
All food in buffet line with not time mark, per manager food was placed on buffet 1:00pm. **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
Raw chicken over sauce. **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Raw chicken over shrimp in reach in cooler sauté station, cook moved chicken to bottom shelf. **Corrected On-Site** **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Raw chicken over raw beef. Manager moved chicken to bottom shelf. **Corrected On-Site** **Warning**
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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.
Cook washed gloves in three compartment sink then dry gloves with soil cloth and then engaged in preparing food on cook line. Advised cook to remove gloves and washed hands, explained hand washing is done at hand washing sink. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Cook used to clean water container, advised cook hand sink is only to wash hands. **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Beverage air in cook line ambient at 59°F. Advised manager to move food to reach in cooler next to it, until until is repaired. **Warning**
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