| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.on cooking equipment
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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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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.in reach in pizza table
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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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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Bottle water on shelf above prep table
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On two employees preparing food
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
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36-24-5
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Basic - Hole in or other damage to wall. Hole under sink, wall damaged behind water heater and grease trap
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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38-01-4
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Basic - Light shield damaged/in disrepair.in kitchen
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.on shelves below tables all
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Both reach ins
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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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.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. The bottom of the exterior wall of the walk in is rotted metal
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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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. White substance in jar above prep table
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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.employee washing dishes and not sanitizing
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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.in small reach in by fryer cut tomatoes 45°, cut greens 46°, shredded cheese 46°, mushrooms 46° moved to walk in cooler
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 12 plus live roaches in the damaged wall of the walk in cooler, next to upright freezer on cookline
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.on prep tables and above
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.female employee working with dough
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Both in kitchen
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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