| Violation
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Observation
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36-11-4
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Basic - Floors not maintained smooth and durable. In storage sheds in back of building, walk in cooler and dry storage **Repeat Violation**
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. Spray arms clogged with debris
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29-38-4
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Basic - Backflow device not located for convenient service or maintenance access. Spigot by back door and outside.
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16-01-4
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Basic - Dishmachine has no data plate/operating specifications.
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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. At expo station, bottled beverage, no lid or straw, next to to go items. Employee bottles of water next to dessert toppings **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. To go box and employee coolers on shelf in walk in cooler, no ID, with foo served to pubic **Corrective Action Taken**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Jacket on top of bags of bags of hot roll mix **Corrected On-Site**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo cook wearing band that could hold Food / dirt
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in prep room
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14-11-4
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Basic - Equipment in poor repair.
Multiple shelves rusted in coolers, freezer and for dish storage
Torn gasket on reach in cooler at salad station **Repeat Violation**
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray with cigarette butts in storage area across from freezers
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Grout not even with tile, tiles broken, standing water on floor in prep room and dish room . **Repeat Violation**
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08B-37-4
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Basic - Food stored in a prohibited area. Tray of onion rings stored on top trash can . **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
On oven door, ice scoop in tray with plastic bottles in bar **Corrected On-Site**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. On cook line
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. On plastic containers
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs in standing water in prep sink, operator turned water on **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On edge of stove on cook line **Corrected On-Site**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1 cook **Corrective Action Taken **Corrective Action Taken**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on dirty pants, no hand wash afterwards . **Corrective Action Taken**
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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. On cook line-water for breading chicken-64°, Discussed proper ice bath.
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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.
Chicken breast in steam table on cook line- 129°, reheated to 173°. Soup 114°, reheated to 170°,
In vertical hot hold unit- cooked mushrooms 117°, reheated to 173°, baked potato 126°, soup 113°, reheated to 171°
Chicken breast 129°, reheated to 173°
Prime rib 98°, reheated to 143 **Corrected On-Site** **Repeat Violation**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw chicken over beef and pork in drawer on cook line. **Corrected On-Site*
Raw beef over potatoes in vertical freezer outside **Corrective Action Taken**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook breaded raw chicken, took off gloves and began to put clean gloves on with no hand wash **Corrective Action Taken**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In prep room **Corrected On-Site**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Diced and 2 slicers, moved to dish room **Corrective Action Taken**
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