| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
1. Outside of bulk bins
2. Outside of black rack where soda boxes are stored.
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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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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Dirty Shelf above prep table above can opener. **Repeat Violation**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Coffee creamer, spinach, ensure, cheese **Corrective Action Taken**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Back prep room where walk in cooler is
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Cooks line
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Reach in coolers
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Hand wash sink in prep room
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36-70-4
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Basic - Objectionable odor in establishment.
In back prep room **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Small cooler on fry station
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact pipe cover. **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
1. Outside bottom vent on small cooler on fry station
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Cooks line **Repeat Violation**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dry storage room **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
Underneath
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Throughout **Repeat Violation**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
200 ppm
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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.
Sugar inside dried chicken seasoning container
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Line cooks touching clothes then cooking. No hand washing
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Rice 105° in bus tub. Cooked at 11:00 am
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Two flies in kitchen
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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.
Two door reach in cooler-
Cut cabbage 55° sitting on counter. Moved to cooler
Cooked chicken 51° above the rim of the cooler. Moved to walk in cooler.
Egg rolls sitting on counter- 54°(Pulled out at 12. At 1:00 they are 51) put in freezer for quick cool down.
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
Repackaged Chicken over pork - tall stand up freezer in prep room. **Repeat Violation**
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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.
Raw chicken over raw beef **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Bus tub full of rice that was cooked at 11:00. At 1:30 it is 105°. Operator discarded. **Corrective Action Taken**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Plate behind where the nozzles are
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Small reach in cooler on fry station
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43-08-4
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Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
Female that does not work in the establishment in the kitchen
Manager asked her to leave **Corrective Action Taken**
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