| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. Light accumulation **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In dry rice **Corrected On-Site** **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On wire crash cart by prep room hand sink where rice is cooling , exterior oven in prep room, cookline grill base **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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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. Grease buildup on tiles to left of hood **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Red board on cookline and at breading station . Operator has new boards onsite **Warning**
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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. Along Cookline expo area observed 2 drinks **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on rack by walk in freezer **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Under dish spray sink area and in front of walk in freezer **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Tiles missing ladies restroom **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. Heavy near door and on condenser. **Repeat Violation** **Warning**
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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. In flour **Repeat Violation** **Warning**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Employee touched food contact portion of spatula to rim of trash can, then return to continue cooking. Stopped Employee and instructed to get clean utensil before touching food product **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in contact with feta **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cookline **Repeat Violation** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. In walk in cooler . New shield on order **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under prep table where slicer is stored rusted **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cookline prep cooler **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers on top of microwaves **Corrected On-Site** **Repeat Violation** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cookline, reach in freezer **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Stuffed peppers in outdoor walk in freezer **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline, breading station **Repeat Violation** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Cookline **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched clean plate with no handwash and glove change. **Corrective Action Taken** **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook after breading raw pork chop then removing gloves. Stopped and redirected Employee to rewash **Corrected On-Site** **Warning**
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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. Beef stroganoff 102°-128°. Recommend reheat to 165°. Rechecked at 166° **Corrected On-Site** **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline prep cooler closest to handsink **Warning**
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