| 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.
Sides of cooking equipment on cook line have a build up of grease and food debris. **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Tanks at soda station not secured, **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
In trap on soda bib shelf: 20 small dead roaches.
On floor of kitchen: five small dead roaches on floor under soda bib rack.
On soda bib boxes two small dead roaches.
On floor of service area: six small dead roaches under equipment.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Drink without lid or straw in cooking area with active food prep taking place, employee drink on shelf above service area in kitchen. Manager discarded both. **Corrected On-Site**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.
One employee preparing food without head covering. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
On clean dish ware shelves; clean container(s) are stored wet.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Kitchen floor floor under equipment has a build up of soil, water, grease, and food debris.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash.
Hand wash sink in kitchen is splashing water onto food storage containers and accumulating. A bag of flour is stored on top of the food containers and the bottom is saturated with water.
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36-47-5
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Basic - Hood soiled with accumulated grease.
Hood system and filters have an excessive build up of grease.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Ice scoop handle in contact with ice in service area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Hand wash sink leaks when in use from base of faucet.
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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.
In reach-in cooler in kitchen, chicken made at 11:00 AM chicken (51°F, 63 °F, - Cooling) at 3:45. Retemp after being placed in reach-in freezer one tub chicken 51 °F, one pan at 43 °F,
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
In reach-in cooler in kitchen, chicken made at 11:00 AM chicken (51°F, 63 °F, - Cooling) at 3:45. Retemp after being placed in reach-in freezer one tub chicken 51 °F,
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Employee changed trash and handled soiled bag with bare hands, he then touches food contact pans and utensils without washing hands, manager instructed employee to wash hands he complied. **Corrected On-Site**
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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.
In kitchen, rice in bowl on top of rice cooker: rice (120°F - Hot Holding). Manager instructed employee to reheat to 165 °F, rice re-temped at 150. Manager instructed employee to place back in pan to heat to 165 °F,
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
In trap on soda bib shelf: 11 small live roaches.
On floor of kitchen: five small live roaches on shelf under soda bib rack.
On reach-in cooler in kitchen: one small live roaches.
On floor of service area: five small live roaches on wall behind equipment.
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
On shelf under soda bib and on wall.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Build up of a mold-like substance on the deflector plate and interior of the ice machine
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
In service area soda station has a build up of a mold-like substance on underside of the dispensing heads.
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01B-16-4
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Intermediate - Open bags of food exposing the contents to contamination. See stop sale.
Hand wash sink in kitchen is splashing water onto food storage containers and accumulating. A bag of flour is stored on top of the food containers and the bottom is saturated with water.
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