| Violation
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Observation
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36-14-4
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Basic - 1. Grease accumulated on floor next to washer and dryer, Dry storage floor very solid. 2. Grease accumulated on floor north west side of party room.
3.Grease accumulated on floor in walk in freezer in bakery.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under Front counters.
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14-05-4
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Basic - Cardboard used to line food-contact shelves. In dry storage area.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Operator removed. **Corrected On-Site**
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Spatula stored between wall and triple sink. Operator removed. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. 1. 70 dead at front counter of bakery. 2. 1 dead under phone at front counter. 3) 30 fresh dead under soda fountain at front counter. 4) 1 dead at wait station. 5) 1 dead at bottom shelf of prep table. 6) 1 dead at bottom shelf storage area in bakery. All areas cleaned. **Corrected On-Site** **Repeat Violation**
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36-41-4
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Basic - Fan cover in walk-in freezer has accumulation of dust or debris. At bakery.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle and walls.
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29-08-4
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Basic - Plumbing system in disrepair. Triple sink leaking on floor.
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24-01-4
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Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Repeat Violation**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.sanitizer bucket 200 ppm (operator corrected to 100 ppm) **Corrected On-Site** **Repeat Violation**
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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. Butter cups 51F in glass door cooler at front counter **Repeat Violation**
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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. Cut tomatoes at 50F, in Fliptop in prep area. operator moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage at 115F operator reheated to 210F **Corrected On-Site**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. 1 Raw salmon over cooked beef in reach in cooler at cook line. 2. Raw salmon over bread and lasagna in walk in freezer by bakery prep area. Operator moved salmon to the bottom shelf. **Corrected On-Site**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 55F at reach in cooler at prep area, operator moved to walk in. **Corrective Action Taken**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1) 1 live at white shelves under front counter. 2) 1 live at walk in cooler door. 3) 1 live at ware washing storage area. Cleaned areas. **Corrected On-Site**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Butter at front counter and cuttingboard for cutting bread.
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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. Butter cups 51F in glass door cooler overnight at front counter. **Repeat Violation**
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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. Wait station.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by utensils at coffee station. Coffee pot and spoons inside sink, removed, **Corrected On-Site**
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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 employee restroom. Operator placed paper towels on sink. **Corrected On-Site**
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