| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
Employee rest rooms
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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.
Cooks line **Repeat Violation**
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
Shafing dishes on floor
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Red Baskets on cooks line **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
Throughout kitchen **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Salad station **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
One in trap in bathroom
On in bucket with cups by sink **Repeat Violation**
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14-17-4
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Basic - Dry storage and dish room shelves with rust that has pitted the surface. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
* cracked plastic lid on sugar
* ice machine Pam room has rust and metal broken off the side
* ice machine in main kitchen has a chunk out of the side
* freezer door on cooks line does not shut properly due to ice buildup **Repeat Violation**
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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.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Beer cooler
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36-24-5
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Basic - Hole in or other damage to wall.
*Palm room wall kitchen
* both employee restrooms **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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36-64-4
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Basic - Objectionable odors in bathroom.
Men's room and women's room
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29-08-4
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Basic - Plumbing system in disrepair.
Hand wash sink across from ice machine
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36-51-4
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Basic - Rusty stair going to the palm room. Cracked, can see light through the stair
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dry station **Repeat Violation**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
Palm room
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm **Repeat Violation**
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
Palm room kitchen shelves need to be repainted
Beer cooler shelves
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36-10-4
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Basic - Worn, torn and/or soiled floors
Outside storage floor dirty
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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.
Four drawer coolers-
Ground meat 55° Rechecked 48°
Fish 52° rechecked 48°
Beef 52° rechecked 48°
Chicken 48° rechecked 46°
Items were brought to the line this morning at 9 am. Moved to walk in cooler
Two door cooler on cooks line-
Coleslaw made yesterday 44° rechecked 42°
Heavy cream 44° rechecked 42° **Corrective Action Taken** **Repeat Violation**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
100 ppm
Rechecked 200°
Dispensing unit needs to be recalibrated. **Corrected On-Site**
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16-34-4
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Intermediate - **No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
** No chlorine test kit
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Palm room ice machine
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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.
Piece of pipe
Lid
Bio floor cleaner hose **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
By ice machine
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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 ice machine
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Gauge states 85°
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