| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead insects stuck on lighting by walk in cooler.
Too many to count
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Dish machine inside and outside dirty. **Repeat Violation**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
**Soda box station hoses and dispenser
** outside of lighting on ceiling
* outside of mop bucket
* grease on bricks under flattop
* can opener and holder
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Employee chained up **Corrected On-Site**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen ceiling tiles dusty
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Shelf above cooks line has dust and grease on it, with strainers and plates stored on it.
|
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cooks line **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.
Drink next to slicer
Drink above prep table.
Drink on cooks line
Separate area needs to be made for employee items.
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14-11-4
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Basic - Equipment in poor repair.
Walk in cooler walls are buckled and opening at the seams as well S holes in various areas.
Ceiling is also coming open at the seams in some areas.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation**
|
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36-17-4
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Basic - Floor tiles missing
Throughout kitchen . **Repeat Violation**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Black fan over prep table
White stand up fan in kitchen is dirty from top to bottom
White fan on table next to hand sink
Fan above refrigerator
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08B-38-4
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Basic - Food stored on floor.
Eggs onions in walk in cooler
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-73-4
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Basic - Grease dripping from drip pan along wall into pan on the ground
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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36-50-4
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Basic - Unclean pipes on dish machine components, attachments or fixtures.
Unclean electrical outlets and pipe going into ceil8ng on cooks line.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
**Prep table in kitchen used as office. Old books, papers, writing utensils, rubber bands etc.
** buckets of receipts on kitchen floor
** unused freezer with doors on outside back door.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout. **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
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36-27-5
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|
Basic - Wall soiled with accumulated grease, food debris,
Kitchen wall behind equipment
Walk in cooler walls
Wall behind trash can next to walk in cooler
Wall by dish machine
Wall under dish machine
|
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21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Kitchen and dining room
|
|
21-07-4
|
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm bucket in kitchen
|
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14-06-4
|
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Basic - Wood food-contact surface not properly sealed.
Walk in cooler step
Walk in cooler floor
Wood in walk in cooler
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36-10-4
|
|
Basic - Worn, torn and/or soiled floors
Throughout kitchen, under prep tables, behind refrigeration, grout at cove molding.
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41-07-4
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|
High Priority - Container of medicine improperly stored.
Tylenol, Advil an$ cough drops on ledge above prep table.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking
Hash browns and eggs sitting on counter. **Corrective Action Taken**
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|
08A-05-4
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|
High Priority - Raw animal food stored over ready-to-eat food.
Raw beef over cooked ham in reach in cooler **Corrected On-Site**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
Lysol bottle on prep table **Corrected On-Site**
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22-02-4
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|
Intermediate - Accumulation of food debris/grease on food-contact surface.
Fry baskets on shelf **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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.
Sliced deli meat pulled from freezer
Meatballs pulled from freezer
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Purple bottle and yellow bottle by dish machine
Employee labeled. **Corrected On-Site**
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
105°
|
