| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of stove
- hood filters
- exterior of pizza oven
- metal prep table
- exterior of condiment and sauce containers **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
- multi-use service items upstairs **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
- approximately 100 dead upstairs 2nd level storage with single use items, multi-use food service items **Admin Complaint**
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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.
- open water bottle on metal prep table reach in cooler **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- jackets on dry storage rack next to condiments **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- torn reach in cooler gaskets **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
- by three compartment sink **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
-fries
-chicken tenders
-raw shrimp
- onion rings **Warning**
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning.
- upstairs 2nd level storage **Warning**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- tongs stored on soiled surface at pizza display **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- 1 live by pizza display
- 4 live by reach in coolers
- 1 live flew out of the reach in cooler **Admin Complaint**
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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.
Reach in coolers pizza line:
- sliced tomatoes 48°F,
-Cheese 48°F,
-heavy cream 55°F,
-linguine 53°F,
- penne 52°F,
- pizza sauce 53°F,
-chicken breast 57°F,
-breaded chicken filet 55°F,
-raw chicken 45°F,
- cheese 47°F,
**Admin Complaint**
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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 and the time removed from temperature control cannot be determined. See stop sale. **Warning**
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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 hamburger meat above shrimp in reach in **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
- 2 live roaches upstairs second level storage **Admin Complaint**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
- too many to count 2nd level storage upstairs, dry and dark droppings **Admin Complaint**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present.
- evidence of chewed foam particulates upstairs second storage level **Warning**
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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.
- employee touched soiled ground with gloves and didn't change or wash their hands **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of fryer
- interior of pizza display
- stove **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
inspector has checked every cold holding Time/temperature control for safety food on premises. Thermometer was calibrated this morning sufficiently.
-The reach in cooler by the pizza oven appears to be the only unit holding items cold
- the reach in cooler across from the pizza oven ambient air from the fan is reading 57°F, or more and the dial installed was reading 59.1F at time of initial observance at 4:20pm. All items that are Time/temperature control for safety foods within are out of cold holding parameter
- the reach in cooler next to the three compartment sink ambient air is 47°F, and all Time/temperature control for safety foods except one are out of parameter
- premises does not have ice, does not have adequate means to hot hold or reheat for CAT/COS
- there is a no Walk in on site
- there is no ice machine on site **Admin Complaint**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- multiple food items in reach in cooler from prior cooking **Warning**
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