| 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. Pan rack in kitchen **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. In shed **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tile kitchen
Wall in disrepair- server station **Repeat Violation** **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. On reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler shelving with rust that has pitted the surface 3 door stand up, reach in cooler gasket in disrepair 3 door stand up, cutting board with cut marks and no longer cleanable, wood prep table with gaps **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Fryer oil in shed **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler cook line **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms **Repeat Violation** **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes on floor in shed **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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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. Pizza sauce 74°f (cooling 6/14/18 establishment staff left at 3am temped at 6:38am 6/15/18), Alfredo sauce 58°f (cooling 6/14/18 establishment staff left at 3am temped at 6:48am 6/15/18), pizza sauce 43-45°f (cooling 6/14/18 establishment staff left at 3am temped at 6:55am 6/15/18), Meat sauce 59°f (cooling 6/14/18 establishment staff left at 3am 7:05am 6/15/18), marinara 59°f (cooling 6/14/18 establishment staff left at 3am 7:06am 6/15/18), chili 52°f (cooling from 6/13/18 temped at 7:06am) **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
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01B-32-4
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High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Kale in bucket with msds sheet for hazardous material **Warning**
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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. Premade salad 44°f- discussed cold holding requirement with manager **Repeat Violation** **Warning**
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Pizza sauce 74°f (cooling 6/14/18 establishment staff left at 3am temped at 6:38am 6/15/18), Alfredo sauce 58°f (cooling 6/14/18 establishment staff left at 3am temped at 6:48am 6/15/18), pizza sauce 43-45°f (cooling 6/14/18 establishment staff left at 3am temped at 6:55am 6/15/18), Meat sauce 59°f (cooling 6/14/18 establishment staff left at 3am 7:05am 6/15/18), marinara 59°f (cooling 6/14/18 establishment staff left at 3am 7:06am 6/15/18), chili 52°f (cooling from 6/13/18 temped at 7:06am)- discussed cooling parameters with operator **Corrective Action Taken** **Warning**
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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. Marinara 6/7/18 **Warning**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara 6/7/18 **Warning**
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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. Premade salad 44°f **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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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered and too deep while cooling. **Warning**
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