| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Cases of canned tomatoes and canned pizza sauce stored on floor in storage area.
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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. In kitchen.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Take out containers not inverted on shelf in storage area. Employee removed and stored properly. **Corrected On-Site**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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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. Employee bottled drink stored on shelf above mixer.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee cell phone stored on prep table.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks with no hair restraints.
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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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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 2 Radiance ovens.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Pizza cooler.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Calamari, sauce and raw chicken. **Repeat Violation**
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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.
3 lbs. of Spaghetti 48F cooling since-yesterday in RIC. See Stop Sale
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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.
3 lbs. of Spaghetti 48F cooling since-yesterday in RIC. See Stop Sale
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in WIC.
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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.
3 lbs. of Spaghetti 48F cooling since-yesterday in RIC. See Stop Sale
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in WIC.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towels and empty box in HWS in kitchen. Employee removed. **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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