| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Gyro spit not turning , not able to cook all sides of the gyro meet **Warning**
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36-31-4
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Basic - Hole in ceiling.by the walk in cooler **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. In the front cook-line by the freezer, holes in the wall **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler **Warning**
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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. **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. More than sixty days **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.front counter cooler not keeping food st temperature grape leaves rice (47-49°F - Cold Holding); tomatoes (47-49°F - Cold Holding); lettuce (47-49°F - Cold Holding), cook put ice on items and same service person as for walk in cooler **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler not keeping food at temperature chicken (51-55°F - Cold Holding); black beans (51-55°F - Cold Holding); soup (51-55°F - Cold Holding); tomatoes (51-55°F - Cold Holding), cook moved some items into the walk in freezer and ice down all the chicken, called for service **Corrective Action Taken** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Gyro nest on spit fire off, spit not turning, and gyro meat st 92-94 degrees, cook turned on fire and machine and began reheating to 165 degrees. **Corrective Action Taken** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Approximately 10 lbs of carrot with white and yellow hairy mold growth **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. Chicken on the front grill at 100-111, cook lit the grill and attempted to reheat to 165° **Warning**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over sauce and condiments **Warning**
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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. **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the back room Blocked by a large garbage can **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front and back sinks and restrooms **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In both front and back sinks and restrooms **Warning**
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Warning**
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