| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In flour container. Employee removed. **Corrected On-Site** **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Container of flour stored on floor in kitchen. **Repeat Violation**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored next to chemicals in kitchen. **Repeat Violation**
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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. Employee drink 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. Cook.
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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. **Repeat Violation**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. All floors in kitchen.
Ceiling not smooth and easily cleanable.
Ceiling tiles soiled. **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
Mixer head soiled.
**Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
Drain plug missing. **Repeat Violation**
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23-12-4
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Basic - Reach in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Near soda machine.
All RIC gaskets soiled.
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Plastic utensils on shelf above prep table in front counter.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee washing dishes.
Cook- dropped utensil on floor, sauce splattered on floor, he cleaned the floor with a cloth- no handwash. **Repeat Violation**
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03B-15-4
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High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Cooked meatballs and sauce at 126F, hot hold for 1 hour, advised manager to reheat to 165F.
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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.
24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F - Cooling) See Stop Sale
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Covered and too deep.
24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F - Cooling)
See stop sale.
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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.
4 lbs. of cooked chicken breast dated 7-10-18 in RIC as per manager was cooked 2 weeks ago.
See stop sale.
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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.
24 qts. of cooked marinara sauce as per manager cooling for 2 days in WIC (58°F - Cooling) See Stop Sale
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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 as per manager opened 2 days ago not date mark in RIC.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Employee handbag blocking HWS in front counter.
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02C-06-4
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Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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