| 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.
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25-01-4
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Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Observed to go containers not inverted in front counter.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. Observed in walk in cooler food not covered.
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By oven.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Observed soiled containers in kitchen.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust in some areas of kitchen.
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29-03-4
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Basic - Water draining onto bucket in walk in cooler.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled.
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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.
Observed at ambient temperature in kitchen prep table cut lettuce (77°F - Cold Holding); garlic (76°F - Cold Holding) Operator moved to freezer for rapid cooling.
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dishwasher at 200 ppm. Operator was told not to use dish washer until sanitizer level was lowered. Advised operator to use three compartment sink.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Observed soiled green cutting board.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed hand wash sink in kitchen blocked by bucket.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed pitcher in hand wash sink in front.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By oven.
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31B-03-4
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Intermediate - No soap provided at handwash sink. By oven.
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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.
Observed cooked meat in walk in freezer not date marked.
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