| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
Soda cabinet in front area
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
In walk in cooler
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Over and behind walk in cooler **Repeat Violation**
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24-24-4
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Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
Slicer and ice scoop and bus buckets stored outside on rack in back of building
Operator moved both items inside **Corrected On-Site**
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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.
Pots and buckets near dishwashing area
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35A-03-4
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Basic - Dead roaches on premises.
1 dead under soda boxes
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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 hanging on shelf above food prep area
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14-11-4
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Basic - Equipment in poor repair.
-Ice machine door off hinges (ice machine is scheduled to be repaired today)
-Reach in cooler in bar area in poor repair (insulation showing)
-handle of silver reach in freezer in disrepair
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36-57-4
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Basic - Fan mounted on wall in coffee area had accumulation of dust/debris.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Kitchen area
**Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Potatoes on floor in pot outside walk in
Potatoes and raw chicken in pans stored on floor in walk in **Repeat Violation**
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10-20-4
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Basic - In-use spoon stored on equipment door handle between uses.
Spoon hanging on side of oven in path of walking, cook moved spoon **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Back sink
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Open Gatorade bottles in reach in fridge near walk-in
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
White freezer chest
Cookline reach in
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On floor, had operator add another bucket underneath **Corrected On-Site**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Cut potatoes and onions stored uncovered in walk in
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Two freezer located in outside enclosure unlocked in back of building
Operator locked enclosure **Corrected On-Site**
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08B-62-4
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Basic - Unprotected ice machine in a customer/nonsecure area. Unlocked and open ice machine in outside back area of establishment
Ice machine was turned off to melt and dispose of **Corrected On-Site**
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14-12-4
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Basic - Utensils in poor condition.
Spatula stored in bin in poor repair
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
In waitress coffee area
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10 ppm, had employee add more bleach to 100 ppm **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Cover of ice bin is off and machine is located outside in back of building
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12A-28-4
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High Priority - Employee touched clothing and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Discussed proper hand washing with cook and employee washed hands **Corrective Action Taken**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Cook touched ready to eat turkey with bare hands, discussed proper handling ready to eat food and cook discarded food and washed hands and put gloves on
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup 107 F° prepared 8:00am temperature taken at 9:50am -at recheck 94 F° at 12:15pm- discarded **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.
Sausages 47 F°, cut tomatoes 44 F° sausage patty 47 F° tomatoes 45 F° watermelon 44 F° cheese 50 F° ham 51 F° ham 53 F cantaloupe 50 F° coolers opposite cook line
potatoes 49 F° potatoes 50 F° cheese 56 F° ham 49 F° **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.
Ground beef and whole pork stored together in walk in
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product
Ice stored in uncovered ice bin located outside discarded
2 Turkey sandwiches discarded after bare hand contact
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Soup 107 F° prepared 8:00am temperature taken at 9:50am -at recheck 94 F° at 12:15pm - discarded
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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.
Bucket stored in sink, had employee remove bucket **Corrected On-Site** **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Employee rinsed bowl in handwash sink , discussed with employee proper use of handwash sink for handwashing only **Corrective Action Taken**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Operator changed soaps **Corrected On-Site**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Rice , 83 F°, Soup 107 F°, Roast beef 63 F° cooling on prep table in back kitchen
Foods moved to cooler, discussed proper cooling methods and procedures with cook and operator. **Corrective Action Taken** **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Employee labeled bottle **Corrected On-Site**
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only.
Class K and extinguisher in kitchen
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